Ah yes, another couscous salad. As much as I loved this recipe with grilled vegetables, I wanted to try something else. I wasn’t quite sure what to make, and I really didn’t want to go to the grocery store. I used this as an opportunity to use up some pantry and fridge items. Mostly, I wanted to get rid of the million limes I had left over from Mike’s birthday bash.
Have I mentioned that I love Trader Joe’s Israeli couscous?! Come to think of it, the chickpeas and olive oil were also from Trader Joe’s. I should just name this Trader Joe’s Israeli Couscous Salad!
For being as random as this dish is, it turned out pretty darn tasty. I love that it requires so little cooking. I have 2 more boxes of couscous left and I really want to make more of this salad. But the thought of using up more of this couscous makes me want to cry. It’s hard to use up “valuable” food when you have to travel 2 hours to get more. Why oh why can’t we have a TJ’s in Appleton!?
Israeli Couscous Salad
1 box Trader Joe’s Israeli Couscous*
1 tablespoon olive oil
1 3/4 cup vegetable stock
2 cloves garlic, minced
1 15 ounce can garbanzo beans, drained and rinsed
2 tomatoes, diced
1 medium cucumber, diced
3 limes, juiced
1/2 teaspoon ground cumin
salt and pepper, to taste
- Heat olive oil in medium saucepan over medium heat. Add in couscous and garlic and cook, stirring frequently, until couscous is lightly browned.
- Add in vegetable stock and bring to a boil. Reduce heat to medium-low and cover. Simmer for 10 minutes or until liquid is absorbed. Remove from heat and let cool.
- Toss cooled couscous with remaining ingredients. Refrigerate for 2 hours, or overnight, if possible. Serve cold.