Recipe - Moroccan Couscous Salad Lhj

1 One half cup Vegetable broth
1 pn Nutmeg
1 cup Couscous
One half cup Raisins
One fourth cup Chopped dried apricots
16 ounce Chickpeas; canned, drained
and rinsed
3 tablespoon Olive or vegetable oil
One half teaspoon Grated lemon peel
3 tablespoon Fresh lemon juice
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper

1. Combine broth and nutmeg in medium saucepan and bring to boil. Remove
from heat and stir in couscous, raisins and apricots. Cover and let stand 5
minutes.

2. Fluff couscous with fork; cool. Stir in chickpeas. Whisk oil, lemon
peel, juice, salt and pepper in bowl; add to couscous and toss to combine.
Serve at room temperature. Makes 6 cups.

Prep time: 10 minutes plus standing Cooking time: 5 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved

NOTES : This nofuss salad is healthy and fastfrom stovetop to table in
less than thirty minutes!

Recipe by: Ladies Home Journal

Posted to MCRecipe Digest V1 #940 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997