Healthy Eating: Couscous and Garbanzo Bean Salad
1/2 cup olive oil
1/2 cup fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon cumin
Hot sauce, to taste
Salt and pepper, to taste
Mix all ingredients together. Set aside.
3 cups cooked garbanzo beans
2 cups quick-cooking couscous
2/3 cup dried currants, soaked and drained
2/3 cup red pepper, finely chopped
1/2 cup green onion, including green tops, sliced
1/2 cup fresh mint, chopped
1/2 cup flat leaf parsley
1/2 cup pine nuts, toasted
Cook and cool couscous. Mix salad ingredients together then toss with the dressing. Let salad set at room temperature for 1 hour or in refrigerator overnight.
Adapted from Judith Emerson’s recipe in the “Fair Family Favorites — Celebrating 100 Years of the Routt County Fair.” Copies of this cookbook are available for purchase at the Routt County Extension Office. Proceeds benefit the Routt County Fair exhibit hall.
After four days of competition at Whittle the Wood Rendezvous, Lincoln, Nebraska’s Nate Hall can count himself a seasoned competitor in one of Northwest Colorado’s premier events as he embarks on an ongoing career in the field of wood sculpture.