Great for picnics, potlucks and block parties – this salad is delicious at room temperature, and it makes a lot. I used to make this often for the 58th Street Block Party – which has been an annual event since the early 1940s!
Making this for the Fourth of July with one variation: I’m sauteeing the onions in a little olive oil because neither Kumy or Maya like the flavor of raw onions. It’s still a good flavor in the salad and then nobody has to pick bits out
2 cups boiling water
3/4 tsp turmeric
1/4 tsp black pepper
1 1/2 cup couscous
Blend together in a large bowl, cover and let sit for 5 minutes.
1 can 16 oz. chickpeas, washed and drained
1-2 cups mandarin oranges
1/2 cup diced red onions
1/2 cup golden raisins
Add to the couscous.
1/4 cup lemon juice
2 Tbsp olive oil
1 Tbs orange zest (grated orange peel – just the orange part)
1/8 cup orange juice (I add the juice of one whole orange)
1 Tbsp minced fresh chives
1 tsp salt
Blend in a little bowl and pour over the couscous mixture. Blend gently and refrigerate for an hour. Can be served cold or at room temperature and tastes even better the next day.