Ingredients

The following ingredients have 7 Servings
  • 2 cups uncooked couscous
  • 1 cup finely shredded carrot
  • 3/4 cup finely chopped celery
  • 3 green onions (, finely sliced)
  • 1/2 cup chopped fresh parsley
  • 1 cup canned drained garbanzo beans
  • 1/2 cup raisins or dried currants
  • 1-2 tablespoons finely minced preserved lemon
  • For the Dressing:
  • 1/3 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons honey ((Vegans: use agave nectar))
  • 2 tablespoons curry powder
  • homemade curry powder recipe
  • 1 tablespoon turmeric powder
  • 1 tablespoon vegetable broth powder
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • To prepare the couscous, bring 2 cups of vegetable or chicken broth along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Set
  • Add all veggies, parsley, garbanzo beans, raisins/currants and preserved lemon to the couscous and stir to combine.
  • To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.
  • Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.
  • Serve as a light lunch or as a side dish along with chicken, fish, etc.