Name: Moroccan Couscous Salad with Spring Veggies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 cup couscous; 2 cups cooked or canned chickpeas ((drained)); 20 inch spears of asparagus ((tough ends trimmed, then cut into 1/4- pieces)); 1-2 large roasted red bell peppers; 6 spring onions ((green and white parts chopped)); 8-10 medjool dates ((chopped, can use golden raisins instead)); 1/2 cup almonds ((roasted, coarsely chopped)); 1 tsp extra virgin olive oil; Salt and ground black pepper to taste; 1/4 cup finely chopped coriander leaves; For the dressing:; 2 tbsp extra virgin olive oil; Juice of 1 lemon; 1 tsp red pepper flakes; Seeds of 4 pods of cardamom ((crushed into a powder)); 2 tsp cumin ((roasted and powdered)); 2 cloves garlic ((crushed)); Salt to taste