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Receta Couscous Cranberry And Garbanzo Salad

Name: Couscous Cranberry And Garbanzo Salad
Ingredients: 2 c. chicken stock; 1/2 c. water; 1/2 c. extra virgin olive oil; 1/4 tsp grnd turmeric; 1/4 tsp grnd ginger; 1/4 tsp grnd cinnamom; 2 c. instant couscous; 1 c. dry cranberries; 2 sm zucchini cut into 1/2 inch dice; 2 x carrots peeled and cut into 1/ inch dice; 2 x scallions thinly sliced; 15 ounce canned garbanzo beans liquid removed and rinsed; 1/4 c. fresh lemon juice; 1/2 x tpsn salt; 1/8 tsp cayenne pepper; 1/2 c. minced fresh parsley

de Global Cookbook

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Ingredientes

2 c. chicken stock
1/2 c. water
1/2 c. extra virgin olive oil
1/4 tsp grnd turmeric
1/4 tsp grnd ginger
1/4 tsp grnd cinnamom
2 c. instant couscous
1 c. dry cranberries
2 sm zucchini cut into 1/2 inch dice
2 x carrots peeled and cut into 1/ inch dice
2 x scallions thinly sliced
15 ounce canned garbanzo beans liquid removed and rinsed
1/4 c. fresh lemon juice
1/2 x tpsn salt
1/8 tsp cayenne pepper
1/2 c. minced fresh parsley

Direcciones

In a large saucepan combine stock water 1/4 c. oil turmeric ginger and cinnamon and bring to a boil.
Gradually stir in couscous.
Cook stirring till liquid is absorbed (about 3 min).
Stir in the cranberries cover and let stand 15 min.
Transfer to a large bowl and let coot to room temperature.
Breakup any couspius lumps with your fingers.
Stir in zucchini carrots scallioris and garbanzos.
In a small bowl whisk lemon juice remaining 1/4 c. oil salt and cayenne together.
Pour over couscous salad and toss well.
Cover and chill for at least 1 hour or possibly as long as overnight.
Just before serving taste and adjust seasoning.
Garnish with minced parsley.