Carrot Couscous Salad

by Andrea Beaman
08/19/16
  • Level: Beginner

Ingredients

  • 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 couscous
  • 1/2 cup cooked chickpeas (can use canned chickpeas)
  • 1/4 cup roasted almonds, chopped
  • 2 tablespoons parsley, minced

Directions

  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.

Read More:
Garden Couscous Salad
 

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