Quick Chickpea Carrot Couscous Salad
Author -Yields: 4 servings
Ingredients
- 1 cup dry couscous (regular or whole wheat)
- 2 1/2 tablespoons olive oil (divided)
- 1/2 teaspoon + 1/4 teaspoon fine sea salt (divided)
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
- 1 cup grated carrots (about 2 medium or large carrots, peeled and grated)
- 3 tablespoons dried currants (substitute 1/4 cup golden or regular raisins)
- 1/2 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
- 1/2 teaspoon ground cumin
Instructions
- Bring 1 1/4 cups water, the 1 teaspoon olive oil, and the 1/4 teaspoon salt to a boil in a saucepan. When the water is boiling, stir in the couscous quickly, then cover the pot. Remove the pot from heat and allow it to stand for 5 minutes.
- Fluff the couscous with a fork. If you'd like a cold (but less quick) salad, allow the couscous to cool for 15 minutes before transferring it to the fridge in an airtight storage container and allowing it to cool completely, about 1-2 hours. Alternately, you can skip refrigeration altogether and make the salad with lukewarm couscous.
- Mix the cooled or warm couscous and all remaining ingredients in a large mixing bowl. Adjust the salt, oil, vinegar and lemon, and herbs to taste. Serve!
Notes
Leftover salad will keep in an airtight container in the fridge for up to 4 days.