6 servings • Preparation: 20 minutes • Resting time: 10 minutes
Ingredients
- 1 ½ cups (375 ml) low-sodium
- Chicken broth or water
- 1 cup (250 ml) whole wheat couscous
- 3 tbsp extra virgin olive oil, divided
- Grated zest and juice of 2 lemons
- 1 tsp couscous spices (see Tip below)
- 2 cans (19 oz/540 ml) mixed
- Legumes, drained and rinsed
- ½ cup (125 ml) chopped fresh parsley
- 3 green onions, thinly sliced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 4 tbsp chopped dried cranberries
- ½ cup (125 ml) crushed walnuts
- 3 red or yellow tomatoes, cut in cubes
- 2 tbsp balsamic vinegar
- Freshly ground black pepper
Method
In a large pot over high heat, bring chicken broth to a boil. Remove from heat and add couscous. Cover and let sit for 10 minutes. Transfer couscous to a large bowl. Add 1 tbsp olive oil, 2 tbsp lemon zest, lemon juice and couscous spices. Using a fork, mix all ingredients and separate couscous into grains. Add remaining lemon zest, mixed legumes, parsley, green onions, red onion, garlic, dried cranberries and walnuts. Mix thoroughly. When ready to serve, transfer couscous to individual dishes and garnish with tomato cubes. Sprinkle with remaining oil and vinegar, then season with black pepper.
Tip
The couscous spices (paprika, black pepper, cumin, ginger, caraway seeds, pepper, Jamaican pepper, cinnamon, mint and saffron) add a lot of flavor to this dish. You could also use ras el hanout or other Moroccan spice blends.
Health info
Whole wheat couscous provides more fiber than refined couscous and does not stimulate as much insulin secretion. This makes it a wise choice for helping prevent diabetes and lowering the risk of chronic diseases.