An Exciting Carrot Couscous Salad For Your Plant-Based Diet

by Andrea Beaman
  • Total Time: 20 Mins
  • Cook: 10 Mins
  • Prep: 10 Mins
  • Serves: 2
  • Level: Beginner
Looking for that hearty and healthy dish to fit your whole food, plant-based diet? Well now there's a delicious, and easy-to-make carrot couscous salad that will satisfy all your tastebuds with one bite. Packed with protein and nutrients, this salad is great for both lunch and dinner, not to mention leftovers! Enjoy the delicious mix of fruits, veggies and various proteins that make this a must eat for any plant-based meal.

If you’re looking for more information to help with your plant-based diet, check out Z Living’s original show, The Big Fat Truth, where host JD Roth addresses the real reasons people struggle with weight, and gives them the tools to help transform their lives. For more healthy, whole food, plant-based recipes, tune in to The Big Fat Truth Sundays at 8pm, only on Z Living.


  • 1 cup carrot/orange juice
  • 1/4 cup small raisins or currants
  • 1/2 teaspoon cinnamon
  • 1 teaspoon olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 3/4 cup whole wheat couscous
  • 1/2 cup cooked chickpeas (can use canned chickpeas)
  • 1/4 cup roasted almonds, chopped
  • 2 tablespoons parsley, minced


  1. Bring carrot/orange juice, raisins, cinnamon, sea salt and black pepper to a boil.
  2. Add couscous, turn off heat and cover for 5 minutes.
  3. Fluff with a fork.
  4. In a mixing bowl combine cooked chickpeas, couscous, roasted almonds, and parsley.

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