Citrusy Pecan Garbanzo Couscous: A salad for cold weather

When the temperature drops, so does my salad consumption. I live in Alaska, and the only iceberg I want to see in winter months is the type that fell off a glacier. Even though plenty of cooked vegetables make their way into our cold-weather meals, my body craves the vitality of raw fruits and vegetables, minus their chill; hence, the salad conundrum of summer’s end.

Here’s one solution:



Citrusy Pecan Garbanzo Couscous.
It’s crisp, crunchy, nutty, and warm. It also happens to be vegan. (Serves 2 as an entrée, 4 as a side)

1 cup whole wheat Israeli couscous
1 – 15 oz. can Garbanzo beans, drained
½ teaspoon ground cumin
1/8 teaspoon smoked paprika
1 orange, juice and zest
½ cup diced red bell pepper
¼ cup roughly chopped parsley
2 green onions, chopped
¼ cup chopped pecans, toasted
2 tablespoons dried currants
1 tablespoon olive oil
1 teaspoon rice vinegar
1 teaspoon honey
Salt and pepper, to taste

Prepare couscous according to package instructions. Meanwhile combine all remaining ingredients in a medium mixing bowl. Drain couscous and add to bowl while still hot. Thoroughly mix all ingredients. Taste and adjust seasonings. Serve warm.