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Categories:
couscous olive oil chickpeas lemon juice fresh parsley garlic green onions salt tomatoes ground cumin red pepper turmeric zucchini hot pepper Feta cheese
Viewed: 75 - Published at: 4 years agoIngredients
- 1 cup couscous
- 12 cup olive oil
- 1 (14 ounce) can chickpeas, drained and rinsed well
- 14 cup lemon juice
- 14 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 3 green onions, chopped
- 1 teaspoon salt
- 1 tomatoes, diced
- 34 teaspoon ground cumin
- 1 red pepper, diced
- 14 teaspoon turmeric
- 1 small zucchini, diced
- 14 teaspoon hot pepper sauce
- 14 cup feta cheese, crumbled
Method
- In saucepan, bring 1 1/4 c water to boil, stir in couscous.
- Cover and remove from heat; let stand 5 minutes Fluff with fork.
- In large bowl, combine couscous, chickpeas, parsley, onions, tomato, red pepper and zucchini.
- Whisk together oil, lemon juice, garlic, salt, cumin, turmeric and hot pepper sauce; toss with salad until combined.
- Sprinkle with feta cheese before serving.
- Or you can omit feta cheese altogether for those who don't like it.
