ATK Warm Spiced Couscous Salad for One
Entrees
Ingredients
½ cup pearl couscous
3 ounces Spanish chorizo, cut into ½-inch pieces
1 carrot, peeled and chopped
4 teaspoons oil, divided
⅛ teaspoon table salt
⅔ cup chicken or vegetable broth
½ teaspoon smoked paprika
¼ teaspoon ground cumin
1 cup canned chickpeas, rinsed and patted dry
⅓ cup chopped fresh parsley or cilantro
¼ cup raisins, chopped dried apricots, chopped dates, or chopped dried figs
2 teaspoons lemon juice plus lemon wedges for serving
Directions
Combine couscous, chorizo, carrot, 1 teaspoon oil, and salt in medium saucepan and cook over medium heat, stirring frequently, until half of grains are golden, about 5 minutes. Stir in broth, paprika, and cumin. Bring to simmer, cover, and simmer over low heat, stirring occasionally, until broth is absorbed, 10 to 15 minutes. Let sit off heat, covered, for 3 minutes.
Stir in chickpeas, parsley, raisins, lemon juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with lemon wedges. (Salad can be refrigerated for up to 2 days.)
Nutrition
Calories: 1230