Couscous-Quinoa-Chickpea Salad with Cumin, Lemon, and Mint

A yummy middle-eastern-inspired salad that pairs well with my Grilled Halloumi Vegetable Skewers, some pita chips and homemade Baba Ghanoush.

For the Dressing:

Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1 teaspoon cumin
• 1 clove garlic, minced or pressed
• salt and pepper, to taste

Instructions:

1. Shake all ingredients in a sealed container to emulsify.  Refrigerate until using.

For the Salad:

Ingredients:

• 2/3 cup raw couscous
• 1/2 cup raw red quinoa
• 1 cup canned chickpeas
• 1/2 cup finely chopped carrot
• 1/3 cup dried cranberries (preferably unsweetened, unsulfured) – chopped dried apricots also work well
• 1/4 cup sliced scallions
• 1/4 cup chopped fresh mint (parsley also works)
• one batch dressing, recipe above

Instructions:

1. Cook quinoa according to package directions and cool completely.  Repeat for couscous.
2. Combine all ingredients in a medium bowl and toss with dressing.
3. Refrigerate until ready to serve.

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