Couscous

Couscous -technically a grain, this combination of semolina wheat and water is actually more like pasta. There are several types of couscous, including the large Israeli couscous (aka pearled couscous) and the small Moroccan couscous (about 3 times the size of cornmeal).

Whole wheat couscous is more nutritious than the regular variety. It’s made from whole wheat durum flour.
Couscous has a mild flavor which makes it extremely versatile.

Couscous Salad with Chickpeas, cucumbers and a dash of lemon and chipotle peppers.

INGREDIENTS:

• 1 cup uncooked whole-wheat couscous
• 1/2 teaspoon black pepper
• 1 cup boiling water
• 1 cup chopped parsley/broccoli
• 1/2 cup cucumber
• 1 cup chickpeas (garbanzo beans) boiled
• 1 large ripe tomato, chopped
• 1/4 cup thinly sliced green onions
• 1/4 teaspoon salt

DRESSING:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons minced garlic
• Dash of sugar/agave nectar
• 1/3 cup chopped fresh mint
• 1/2 teaspoon salt
• 1/8 teaspoon chipotle peppers in adobo sauce

INSTRUCTIONS:

1. Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.
2. Combine oil, juice, garlic, and sugar/agave nectar.
3. Add in to the oil mixture, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, chipotle (in adobo sauce), mint, and rest of the ingredients (chickpeas, green onions,). Sprinkle fresh parsley