Ingredients
Scale
- 1/2 cup couscous
- 1 cup vegetable broth
- 2 carrots, grated
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 red onion, finely chopped
- 1/4 cup raisins
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
- In a large mixing bowl, combine fluffed couscous, grated carrots, chickpeas, red onion, raisins, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, ground cinnamon, ground ginger, salt, and pepper.
- Pour the dressing over the couscous mixture and toss gently until well coated.
- Allow the salad to sit for about 10 minutes before serving to let flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg