Every time I make this, I throw in some new ingredients to try it. The basic ingredients is really all you need, and then you can go ahead and add any of my suggested additions to experiment.
spices:
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground tumeric
1/4 teaspoon black pepper
2 cups vegetable stock
1 cup couscous
1/4 cut fresh lemon juice
1-2 cups canned chick peas (rinsed and drained)
additional additives (any or all are good):
1 medium carrot (diced or shredded)
1 small red onion (diced)
1 small red pepper (diced)
1 small cucumber or zucchini (diced)
1 small apple (diced)
1/3 cup raisins
In a medium saucepan, whisk together stock and spices and bring the mixture to a boil.
Add the couscous in a slow steady stream, stirring constantly. Boil for one minute, stirring constantly.
Cover the pot tightly, remove from heat, and let stand 15 minutes.
Fluff the couscous with a fork, transfer to a large mixing bowl, and let cool.
Fluff again, and ensure there is no clumping. Add chick peas, lemon juice, and any desired additives. Toss well. Cover and refrigerate for several hours.
Serve cold.
spices:
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground tumeric
1/4 teaspoon black pepper
2 cups vegetable stock
1 cup couscous
1/4 cut fresh lemon juice
1-2 cups canned chick peas (rinsed and drained)
additional additives (any or all are good):
1 medium carrot (diced or shredded)
1 small red onion (diced)
1 small red pepper (diced)
1 small cucumber or zucchini (diced)
1 small apple (diced)
1/3 cup raisins
In a medium saucepan, whisk together stock and spices and bring the mixture to a boil.
Add the couscous in a slow steady stream, stirring constantly. Boil for one minute, stirring constantly.
Cover the pot tightly, remove from heat, and let stand 15 minutes.
Fluff the couscous with a fork, transfer to a large mixing bowl, and let cool.
Fluff again, and ensure there is no clumping. Add chick peas, lemon juice, and any desired additives. Toss well. Cover and refrigerate for several hours.
Serve cold.