Thanks to the internet, it is easier and easier to find (and share) delicious vegan recipes. I found this one on Friday and decided to make it over this past weekend. I love curry in any form so the chance to try out one of my favourite foods (couscous) with curry and chickpeas was right up my alley!
Ingredients
- 2 cups uncooked couscous (you can also use whole wheat couscous)
- ¾ cup finely shredded carrot
- ¾ cup finely chopped celery
- 3 green onions, finely sliced
- ½ cup chopped parsley
- 1 can drained chickpeas
- ½ cup raisins
- For the Dressing:
- ¼ cup plus 1 tablespoon apple cider vinegar
- ¼ cup plus 1 tablespoon extra virgin olive oil
- 3 tablespoons agave nectar or maple syrup
- 2 tablespoon curry powder
- 1 tablespoon turmeric powder
- 1 tablespoon vegetable broth powder
- ½ teaspoon freshly ground black pepper
Bring two cups of water to a boil. Pour couscous in, turn off heat and set aside. Wait 15 minutes
Fluff couscous with a fork. Combine all salad ingredients with couscous in a large bowl.
Next mix together your salad dressing in a small bowl, pour over salad and let sit 24 hours. This gives time for all the flavours to combine!