• 1/2 cup creamy salad dressing
  • 1/4 cup plain yogurt
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1/2 cup couscous
  • 1 cup water
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1/3 cup chopped parsley
  • 1/3 cup raisins
  • 1/3 cup toasted and sliced almonds
  • 1/2 cup canned chickpeas, drained


6 servings.
Printed from Allrecipes, Submitted by Suzanne
1 In a medium bowl, blend creamy salad dressing, yogurt,
cumin, salt and pepper. Cover, and place in the refrigerator
1 hour, or until chilled.
2 Melt butter in a medium saucepan over medium heat. Stir
in couscous, and coat with butter. Stir in water, reduce
heat, and a simmer, covered, until all water is absorbed,
about 30 minutes.
3 Mix couscous, red onion, red bell pepper, parsley,
raisins, almonds and chickpeas into the creamy salad dressing
mixture. Cover, and chill in the refrigerator until serving.

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Submitted 6/13/05.
Submitted By: Meryl
Couscous Salad