This is a great little spin on the same-ol' same-ol' Mediterranean salad - the mint, cinnamon and smoked paprika definitely punch it up a bit. Smoked paprika is probably my favorite newly discovered ingredient. Most often, I add it to spice blends for grilled chicken and pork. It's also a good substitution for chili powder on the Dembowski classic sandwich: muenster cheese in pita bread, heated up in the microwave.
Couscous Salad with Chickpeas
(Adapted from Cooking Light, July 2010)
- 1 cup uncooked whole-wheat couscous
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/8 teaspoon ground cinnamon
- 1 cup boiling water
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons minced garlic
- 1/8 teaspoon smoked paprika
- Dash of sugar (or squirt of agave nectar or honey)
- 1/3 cup roughly chopped fresh mint
- 1/4 cup thinly sliced green onions
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 pint cherry tomatoes, halved
- 3/4 cup (3 ounces) crumbled feta cheese
- Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.
- Combine oil, juice, garlic, smoked paprika and sugar/agave nectar/honey.
- Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 3 ingredients (through tomato). Sprinkle with cheese.