Carrot couscous salad

Carrot couscous salad

Ingredients

serves 3
  • •150g couscous
  • •2 large carrots, grated
  • •1 400g can chickpeas, drained and rinsed
  • •50g sultanas or dried cranberries
  • •Juice of ½ lemon
  • •1 tsp turmeric
  • •1 tsp cumin
  • •½ tsp ground coriander
  • •¼ tsp ground ginger
  • •¼ tsp garlic powder
  • •½ tsp sea salt
  • •Ground black pepper, to taste
  • •Small handful parsley, chopped
  • •2 tbsp extra virgin olive oil
  • •2 tbsp flaked almonds, toasted

Directions

Cooking mode
  1. 1. In a large bowl, add the couscous, then pour in ~300ml boiling water until it is 0.5cm above the couscous. Set aside for 10 minutes.
  2. 2. Heat a pan over medium heat and add the chickpeas. Sprinkle with half of the turmeric and cumin, then toss until coated. Cook for 10 minutes, until slightly crispy.
  3. 3. Using a fork, loosen the couscous. Add the lemon juice, spices, salt, pepper, parsley and olive oil and mix well. Add the carrot, chickpeas and dried fruit, and mix again. Serve topped with the toasted flaked almonds.
Baker Beanie Author

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