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Couscous with chickpeas, fresh vegetables and Feta cheese tossed with a mint Dijon vinaigrette
1 3/4 C water
½ tsp salt
1 C couscous
1-15 oz. can chickpeas, drained & rinsed
2 small red bell peppers, diced
4 green onions, sliced thin
1 ½ C carrots, chopped fine
¾ C mint, fresh, (tops only)
3 Tbls white wine vinegar
1 Lrg garlic clove
1 tsp Dijon mustard
¼ tsp sugar
2/3 C olive oil, extra virgin
6 oz Feta cheese, coarsely crumbled
Salt and pepper, to taste
6 Lrg lettuce leaves, whole
Salad: Bring water and salt to a boil in medium saucepan. Add couscous. Remove saucepan from heat; cover and let stand 5 minutes. Transfer couscous to a large bowl. Fluff with a fork. Add chickpeas, red peppers, green onions, and carrots to bowl.
Vinaigrette: Finely chop the mint with vinegar, garlic, mustard and sugar in a processor, using the pulse or quick on/off turns. With machine running, gradually add olive oil. Process until well blended.
Pour dressing over salad. Toss to distribute vegetables and dressing evenly. Gently mix in feta cheese; season. with salt and pepper. Store in the refrigerator until ready to serve
Assembly: Arrange the lettuce leaves around edge of large platter; mound salad in center.
Serves 4
(Essential Recipes, published by the Culinary Business Academy)
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