Couscous and Vegetable Salad with Orange and Herbs

  • 1 1/2 cup couscous
  • 1/2 cup raisine
  • 1 tsp turmeric
  • 2 cups boiling water
  • 2/3 cup sliced almonds
  • 2 cups chickpeas (15 oz can)
  • 3 scallions thinly sliced
  • 2 medium tomatoes halved, seeded and diced
  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  • 2 garlic cloves minced
  • grated rind of 1 orange
  • 1 tbsp of minced fresh basil (or tsp dried)
  • 1/2 tsp salt
  • freshly ground pepper to taste
  • green leaf lettuce
  1. Place couscous, raisins and turmeric in large bowl, then pour the boiling water over them and stir well.
  2. Cover with foil or large plate and let sit 5 minutes.
  3. Fluff with fork, cover again and let sit 10 minutes longer.
  4. Stir in almond, chickpeas, scallions and tomatoes.
  5. Combine lemon juice, olive oil, garlic, orange rind, basil, salt and pepper, then heat to blend.
  6. Pour over couscous mixture and toss.
  7. Cover and chill at least 30 minutes or up to 24 hours before serving.
  8. Serve mounded on lettuce leaves.

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