For the Couscous
1 Cup of Couscous
1 1/4 Cup of Chicken Broth
1 Tablespoon butter
Salt & Pepper to taste
Bring the water to a boil in a saucepan and when it starts to boil, stir in the couscous, butter and mix well. Cover the pan and let the couscous absorb the liquid. About 10 minutes. Mix well and season to taste.
For the salad
A Small can of chick peas drained from any liquid
1/2 Cucumber cut in small cubes
1 Scallion finely sliced
3 Radishes finely chopped
1 Small carrot grated or cut in thin julienne/strips
1/4 Cup of dry raisins / cranberries / chopped dried apricots
Handful of fresh parsley leaves finely chopped
Handful of fresh mint leaves also finely chopped
1 1/2 Teaspoon of Ras-El Ahnout spice mix (if not, you can use the below spices)
1/2 Teaspoon of Ground Cumin
1/2 Teaspoon of Ground Coriander
1/4 Teaspoon of Cinnamon
1/4 Teaspoon of Chilli Flakes
1 Teaspoon of Tomato paste (optional)
Put everything in a large bowl, stir in the couscous and mix everything.
I prepare everything in the morning and place the salad in the fridge for lunch.
It is even better the following day when all the spices and flavours have had a chance to meet.
Serve with toasted pita bread, humus and a glass of white wine = perfect lunch.