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 saucepan, bring broth to a boil.
- Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
- Fluff with a fork.
- In a large bowl, combine couscous, grated carrots, chickpeas, red onion, raisins, and parsley.
- In a small bowl, whisk olive oil, lemon juice, and all spices.
- Pour dressing over couscous mixture and toss gently.
- Let sit for 10 minutes before serving.
Notes
Use pre-grated carrots or a food processor to shave seconds off prep time. It can be stored in the fridge for 1-3 days, developing more flavor over time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Moroccan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg