Healthy Eating: Couscous and Garbanzo Bean Salad |

Healthy Eating: Couscous and Garbanzo Bean Salad


1/2 cup olive oil

1/2 cup fresh lemon juice

1 teaspoon minced garlic

1/2 teaspoon cumin

Hot sauce, to taste

Salt and pepper, to taste

Mix all ingredients together. Set aside.


3 cups cooked garbanzo beans

2 cups quick-cooking couscous

2/3 cup dried currants, soaked and drained

2/3 cup red pepper, finely chopped

1/2 cup green onion, including green tops, sliced

1/2 cup fresh mint, chopped

1/2 cup flat leaf parsley

1/2 cup pine nuts, toasted

Cook and cool couscous. Mix salad ingredients together then toss with the dressing. Let salad set at room temperature for 1 hour or in refrigerator overnight.

Adapted from Judith Emerson’s recipe in the “Fair Family Favorites — Celebrating 100 Years of the Routt County Fair.” Copies of this cookbook are available for purchase at the Routt County Extension Office. Proceeds benefit the Routt County Fair exhibit hall.

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