Mediterranean Salad (1)
Mediterranean Salad (1)
Ingredients
- 2 red bell peppers, halved and seeded
- 1 cup (250 ml) chicken broth, boiling hot
- 1 tablespoon (15 ml) butter
- 1 cup (250 ml) couscous
- 1 can 19 oz (540 ml) chickpeas, rinsed and drained
- 4 cups (1 litre) fresh baby spinach, chopped
- 1 cup (250 ml) fresh parsley, chopped
- 6 green onions, chopped
- 1 cup (250 ml) snow peas, cut on the diagonal
- 3/4 cup (180 ml) olive oil
- Grated zest and juice of 3 lemons
- 2 cloves garlic, finely chopped
- Salt and pepper
Instructions
- Preheat the grill, setting the burners on high. Roast the peppers, skin side down, until it blackens. Place the peppers in a tightly closed container. Let cool. Peel and cut the peppers into cubes. Set aside.
- In a small bowl, whisk together all the dressing ingredients. Set aside.
- In a bowl, combine the broth and butter. Add the couscous, stir, cover and let stand for about 5 minutes off the heat. Stir with a fork to loosen the grains.
- In a bowl, combine the chickpeas, spinach, parsley, peppers, green onions, snow peas, and couscous. Add the dressing and toss to combine. Adjust the seasoning. Cover and refrigerate for 2 hours. Add lemon juice and olive oil if the salad seems too dry.
Mediterranean Salad (1)