Directions
- 1Cook pearl couscous according to package directions and let cool slightly.
- 2In a large bowl, combine couscous with chickpeas, shredded carrots, raisins, red onion, and fresh parsley.
- 3Whisk together olive oil, lemon juice, cumin, coriander, turmeric, honey, salt, and pepper.
- 4Pour the dressing over the salad and toss well to combine.
- 5Taste and adjust seasoning. Serve at room temperature or chilled.
Ingredients
- 1 1/2 cup pearl couscous, cooked
- 1 can chickpeas, drained and rinsed
- 2 whole carrot, shredded
- 1/4 cup raisins (optional)
- 1/4 cup dried cranberries (optional)
- 1/4 whole red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 tsp honey
- salt (optional)
- pepper (optional)
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