Kellen & I were at Auntie Evelyn's birthday party last night, here are a few pics. I took a couscous salad that J'nea likes. So, I decided to share it with all. I think I'll start a series of recipe favorites...we'll see, here's a start...


Couscous and Chickpea Salad3 cloves garlic minced
1 Tbsp margarine
1 1/4 cups water
1 cup couscous
1/2 tsp salt
1 cup chopped fresh cilantro or parsley
1/4 cup fresh mint leaves, chopped
4 green onions, chopped
2 medium tomatoes, seeded and chopped
1/2 cucumber
1 can chickpeas, drained and rinsed well
2 Tbsp lemon juice
2 tsp olive oil
2 tsp cumin
1/2 cup feta cheese, crumbled
salt and pepper
1. In a medium saucepan, saute garlic in melted margarine for 2 minutes. Add water and bring to a boil. Stir in couscous and salt. Remove from heat, cover, and let stand 5 minutes. Fluff with fork.
2. Transfer couscous to a large bowl, add remaining ingredients, and mix. (I would recommend to store in fridge for only 2 days.)