- Olive oil, ¼ cup (2 fl oz/60 ml), plus 2 tablespoons
- Yellow onion, 1, finely chopped
- Garlic, 2 cloves, minced
- Chicken broth, 2¾ cups (22 fl oz/680 ml)
- Salt and freshly ground pepper
- Instant couscous, 1½ cups (9 oz/280 g)
- Slivered almonds, ¾ cup (3 oz/90 g)
- Chickpeas (garbanzo beans), 1 can (15 oz/470 g), rinsed and drained
- Red bell pepper (capsicum), 1, seeded and chopped
- Brine-cured black olives, ¾ cup (3½ oz/105 g), pitted and chopped
- Lemon juice, from 1 lemon
- Fresh flat-leaf (Italian) parsley, ¼ cup (1/3 oz/10 g) finely chopped
1. Prepare the couscous.
In a large saucepan over medium-low heat, warm 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the broth, ½ teaspoon salt, and several grinds of pepper and bring to a boil. Place the couscous in a large stainless-steel bowl and pour the hot liquid over it. Blend well with a fork, cover with a plate, and let stand for 5 minutes.
2. Toast the almonds. Meanwhile, in a large frying pan over medium heat, warm 1 tablespoon of the oil. Add the almonds and toast, stirring, until crisp and golden, 5–7 minutes. Transfer to a plate.
3. Assemble the salad. Fluff the couscous with a fork. Add the toasted almonds, chickpeas, bell pepper, olives, lemon juice, parsley, and ¼ cup oil to the couscous. Toss gently to combine. Taste, adjust the seasoning with salt and pepper, and serve.
Couscous, often mistakenly called a grain, is actually a pasta made up of tiny pearls of wheat dough. To save time, purchase instant couscous, which has been presteamed and is ready in only a few minutes once combined with hot liquid.
Recipe from Meals in Minutes Fresh Salads, copyright 2011, Weldon Owen Inc.