Moroccan Couscous & Chickpea Salad

1 cup couscous
1/2 cup dried cherries
1 cup boiling water
5 Tbs olive oil, divided
1 large orange bell pepper, cut into bite-size sticks
1 large onion, cut into thin slices
1 1/2 tsp ground cumin
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Salt and pepper
1 (16 oz can) chickpeas, drained
1/4 cup fresh cilantro, chopped
3 Tbs rice wine vinegar
3 Tbs frozen orange juice concentrate, thawed

Place couscous and dried cherries in a medium bowl. Add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed (about 5 min). Meanwhile, heat 2 Tbs of oil in large skillet over medium-high heat. Add peppers and onions, sautéing until tender-crisp (about 5 min.) and seSoning with cumin, ginger, cinnamon, salt, and pepper they cook. Add to couscous, along with chickpeas and cilantro.

Whisk remaining 3 Tbs of oil with vinegar and orange juice concentrate. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.

Serves 6. 

343 calories per serving.

Moroccan Couscous & Chickpea Salad

Serves: 6
343 calories per serving. 13g fat. 0 cholesterol

1 cup couscous
1/2 cup dried cherries
1 cup boiling water
5 Tbs. olive oil, divided
1 large onion, halved around its equator and cut into thin slices
1 1/2 tsp. ground cumin
1/2 tsp ground ginger
1/4 tsp ground cinnamon
salt and pepper to taste
1 (16 oz) can chickpeas, drained
1/4 cup chopped fresh cilantro
3 Tbs. rice wine vinegar
3 Tbs. frozen orange juice concentrate, thawed

1. Place couscous and dried cherries in a medium bowl. Add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 min.

2. Meanwhile, heat 2 Tbs. of the oil in a large skillet over medium-high heat. Add peppers and onions, sautéing until tender-crisp, about 5 minutes and seasoning with cumin, ginger, cinnamon, salt and pepper to taste.

3. Whisk remaining 3 Tbs. of oil with vinegar and orange juice concentrate. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.