Moroccan Couscous Salad Recipe

Ingredients

VINAIGRETTE

1 tablespoon sweet paprika

1 teaspoon hot smoked paprika

1 teaspoon ground cumin

1 clove garlic, minced fine

½ teaspoon salt

Pinch of sugar

¼ cup red wine vinegar

¾ cup olive oil

SALAD

3/4 cup Israeli couscous

¾ cup celery, chopped

½ cup scallion, chopped

One red bell pepper, diced

One 15-ounce can garbanzo beans, drained and rinsed

½ cup dried cranberries

½ cup pistachios, shelled

Preparation

TO PREPARE VINAIGRETTE In a small jar, combine all ingredients and shake until emulsified.

TO PREPARE SALAD Cook couscous in 1.5 cups of boiling salted water, 6 - 8 minutes until al dente. Set aside , and when cool, combine with remaining ingredients. Toss with vinaigrette and serve at room temperature.