Whole Wheat Mediterranean Couscous Salad Recipes

WHOLE WHEAT COUSCOUS SALAD

Steps:

• In large heatproof bowl, combine couscous, raisins, cinnamon, allspice and turmeric .
• Pour in 2 cups (500 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.
• Add chickpeas, red pepper, green onions, pistachios, vinegar, mint, salt and pepper; toss with fork to combine.
• Make-ahead: Cover and refrigerate for up to 24 hours.

WHOLE WHEAT M'HAMSA COUSCOUS SALAD

Steps:

• Preheat oven to 425 degrees.
• With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
• Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
• Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
• Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
• Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
• Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
• Add lemon juice and roasted squash, and toss again.
• Season to taste with salt and pepper, and top with feta.