Empty My Fridge
curried chickpea couscous salad
Ingredients
- Couscous1 cup
- Salt · ground½ tsp
- Chickpea · drained rinsed1 can
- Carrot · shredded1
- Bell pepper · diced1
- Parsley · chopped⅓ cups
- Cilantro · chopped⅓ cups
- Red onion · finely diced¼ cups
- Cherry · chopped dried½ cups
- Almond · toasted sliced roasted⅔ cups
- Curry1
- Black pepper
Instructions
- In a medium pot, bring the water and salt to a boil. Stir in the couscous, bring back to a boil, then reduce to low, cover and cook 8 to 10 minutes until all the liquid is absorbed.
- Rinse the couscous in a large sieve with cold water for about 1 minute until cooled, then transfer to a large bowl.
- Add the chickpeas, shredded carrot, red bell pepper, parsley, cilantro, red onion, dates or cherries and nuts to the bowl.
- Make the curry tahini dressing, pour it over the salad and toss until well coated. Taste and add salt and pepper as needed.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
OnionCarrotBell pepperRed onionAlmondChickpeaCherryCouscous
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