Enjoy the fun of trying new dishes and tastes for the holidays. Try it and share with friends or friends to be!

This dish is festive and nutritious using whole wheat couscous, chickpeas, flax seeds, canola oil, and garden vegetables. Being an excellent source of vitamins and iron it can be served as a meal on its own. Enjoy!”

From Health Services

Chickpea & Cranberry Couscous Salad

Ingredients:

1 ¼ C chicken stock

1 C dried whole wheat couscous

¼ tsp each of turmeric, ginger, cinnamon, salt & pepper, cayenne

1 C dried cranberries, 1 medium diced zucchini, carrot, red/green/yellow peppers

3 chopped green onions

2 C cooked chickpeas

1 tsp roasted flax seeds

¼ C each of lemon juice & canola oil

Zest of whole lemon

Directions:

Combine stock and spices, bring to a boil. Stir in couscous, remove from heat, cover and let stand for 5 minutes. Transfer to large bowl and let cool to room temperature. Break up any couscous lumps with fingers and add the cranberries and chickpeas. Sauté zucchini and carrots in 1 T canola oil for 4 minutes on high, then add to couscous, cranberries, and chickpeas. Add green onions and flax seeds. Optional: chop in bell peppers for colour (I sometimes add chopped black olives and cherry tomatoes). Add lemon zest and juice with canola oil. Refrigerate for at least one hour. Garnish with fresh parsley