You know how when you see a recipe that looks good in a newspaper or magazine you might make a mental note or turn down the corner of the page in order to remember it later? But of course, you never remember it and so it never gets made? Well, not my Mama! She clips those puppies out, organizes them, and tries them. I'm glad she does, too, because this little gem originally came from a USA Weekend newspaper that was probably floating around the continental breakfast at some hotel she stayed in while traveling. Don't let its humble origins fool you, though. It's scrumptious, and makes a perfect lunch salad or side dish.
1 cup couscous
1/2 cup dried cherries or cranberries
1 cup boiling water
5 tbsp olive oil, divided
1 large red, orange, or yellow bell pepper, cut into thin slices
1 large onion, cut into thin slices
1 1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1 16-ounce can chickpeas, rinsed and drained (or equivalent from frozen)
1/4 cup fresh cilantro, chopped
3 tbsp vinegar (rice wine or apple cider)
3 tbsp orange juice concentrate, thawed
salt and pepper to taste
Place couscous and dried cherries in a medium bowl. Add boiling water. Immediately cover bowl with plastic wrap and let sit until water is absorbed, about 5 minutes.
Meanwhile, heat 2 Tbs. of olive oil in a large skillet over medium high heat. Add bell pepper and onion. Saute until tender-crisp, about 5 minutes.
Whisk the remaining 3 Tbs. of olive oil with vinegar and orange juice concentrate. Pour over salad and toss to coat. Cover and refrigerate until ready to serve.