Good morning everyone! Well it’s Tuesday and it’s going to be a big day for our little blog. As I said yesterday I will be working with a web consultant for a few hours today, making many improvements to the site. Let’s hope you enjoy them and you find it more useful. Today’s recipe is for my sister in-law; she loves Chickpeas so this one is right up her ally. This is another healthy one with a 20 minute cooking time. It will be my last salad for awhile, due to the fact that I was looking through the recipes and found a lot of salads, which is fine for the summer months. But I think we need to expand our horizons going into fall and winter. Have a great day everyone!!
Couscous Salad with Chickpeas and Chicken
Whole wheat couscous- 1 cup (uncooked)
Cinnamon- 1/8 Teaspoon (ground)
Olive Oil- 3 tablespoons
Lemon Juice- 3 tablespoons (fresh)
Garlic- 1 tablespoon (fresh, minced)
Mint- 1/3 cup (fresh, chopped)
Green Onions- ¼ cup (sliced)
Paprika- 1/8 teaspoon
Chickpeas- 1 can (15 ounce)
Tomato- 1 large (chopped)
Feta cheese- ¾ cup (crumbled)
Chicken-2 six ounce pieces
Salt & Pepper- to taste
Method to the Madness
1) Pre-heat the oven to 425; Place chicken on a baking dish season with salt & pepper and bake for 12 minutes or until done. Let cool, dice and refrigerate.
2) In a sauce pan bring to a boil 1 cup of water. In a mixing bowl add couscous, cinnamon and salt & pepper stir in boiling water and cover for 10 minutes. Fluff with a fork.
3) In another bowl add the oil, juice, garlic and stir; add to the couscous and stir in the mint, green onions, paprika, chickpeas, chicken and tomatoes. Garnish with the feta cheese.