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Preparation time
15 minutes
Total time:
20 minutes
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Ingredients
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375 mL (1½ cups) couscous
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1 knob salted butter
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125 mL (1/2 cup) dried cranberries
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To taste salt
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90 mL (6 tbsp.) olive oil
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60 mL (1/4 cup) lemon juice
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30 mL (2 tbsp.) honey
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To taste pepper
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1 green apple
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1/2 fennel bulb, sliced with a mandoline
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2 celery stalks, sliced diagonally
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1 can (540 mL) chickpeas, rinsed and drained
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Directions
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Bring 375 mL (1½ cups) of water to a boil. When water is boiling, add couscous, remove from heat and cover. Let couscous stand for 5 minutes, add knob of butter, dried cranberries and salt. Fluff with fork and set aside.
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Meanwhile, in a bowl, combine olive oil, lemon juice and honey to make the dressing and season with salt and pepper to taste. Set aside.
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Julienne the apple and place in the dressing so it doesn’t turn brown.
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To prepare the bowls, arrange all the ingredients side by side: cranberry couscous, drained julienned apple, fennel, celery and chickpeas. Drizzle with dressing and season.
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