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Couscous and Chick Pea Salad with Pumpkin Oil
During one of my cooking classes, a male participant exclaimed, "This is the best thing I've eaten since I left home!" It was the pumpkin oil. It made all the difference. This specialty oil from Austria's Styria region is similar to olive oil, but more dense with a delicious, full-bodied taste. It's the gourmet touch not only in salad dressings, but also on pasta, vegetables and fish or drizzled on bread. It's high in omega 3, iron, calcium, magnesium, rich in vitamins C and A, and is reported to lower cholesterol and benefit the prostate, ovaries and bladder.
1/2 cup   Couscous  
  Water - between 3/4 and 1 cup  
pinch   Sea salt  
1 cup   Cooked chick peas  
1 small   Carrot, diced  
2 stalks   Celery, diced  
1/2 cup   Sweet or red onion, diced  
1/4 cup   Fresh mint leaves or cilantro, finely chopped  
2 TB   Roasted black sesame seeds  
2 to 3 TB   Pumpkin oil  
2 TB   Balsamic, brown rice, or apple cider vinegar  
  Juice of 1 or 2 lemons  
2 to 4 drops   SteviaClear  
  Sea salt to taste  
1 Boil water. Stir in couscous and salt. Remove from heat and cover. Allow 5 minutes for grains to absorb water. Gently fluff with a fork.
2 In a small saucepan, blanch carrots in 1/2 cup water for 2 minutes.
3 In a large serving bowl, combine all ingredients and gently fold in dressing.
4 Adjust seasonings to taste. Allow flavors to meld for 30 minutes.
5 Serve at room temperature.
Servings: 4



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