All About the Lame Co-Chef Who Never Posts Recipes, Amanda
Perfect to bring to a BBQ. Light and tasty!
1 small zucchini, shredded
1/3 c. olive oil
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
2 carrots, diced
1/2 c. cucumbers, diced
1 c. couscous
1/4 c. wine vinegar
1/2 tsp. ground corriander
1/4 tsp. paprika
1 can chick peas, drained and rinsed
1 c. cherry tomatoes, quartered
Place zucchini and couscous in heat proof bowl. Pour 1 c. boiling water over. Cover and let stand for 5 minutes. Fluff with fork. Whisk together all wet ingredients and spices. Pour over couscous. Add chickpeas and carrots. Toss. Tomatoes. Toss
