This gorgeous salad went really well with the Lemon Feta Chicken, and made tons, so I will happily be eating it for lunch the rest of the week. Trust me, the 20 minutes it takes to cut up the veggies is well worth it for this winning salad. Make it. Love it. 🙂
Moroccan Couscous Salad
Serves a crowd
Adapted from Epicurious
2 cups chicken broth
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box whole wheat couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup trimmed sugar snap peas, cut in half
2 teaspoons finely grated lemon peel
1/4 cup lemon juice
1) Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, cinnamon, and cumin to boil in a large heavy saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes.
2) Fluff couscous with fork, breaking up any lumps. Transfer couscous to a large bowl. Add cucumber, red bell pepper, carrot, sugar snap peas, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.