Carrot Couscous Salad



    • 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


    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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    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.