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Nectarine-and-Chickpea Couscous Salad with Honey-Cumin Dressing

Source of Recipe


Cooking Light-6/00






List of Ingredients



• 1 1/4 cups water
  
• 1 cup uncooked couscous
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon olive oil
  
• 1 tablespoon honey
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon ground coriander
  
• 1 1/2 cups coarsely chopped nectarines (about 3 medium)
  
• 1/2 cup coarsely chopped spinach
  
• 1/4 cup thinly sliced green onions
  
• 1 can (15-1/2-ounce) chickpeas (garbanzo beans), drained
  
• Nectarine slices (optional)
  






Instructions



1. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
   
   
2. Combine lime juice and next 5 ingredients (juice through coriander) in a large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach, onions, and chickpeas; toss well. Garnish with nectarine slices, if desired. Yield: 6 servings (serving size: 1 cup).
   
   






Final Comments


Try this as a light summer lunch or as a side dish for pork or ham.