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!