Curried Couscous Salad

Curried Couscous Salad

(original recipe from daring gourmet)

Serves: 6-8

Ingredients

·  2 cups uncooked couscous (you can also use whole wheat couscous)

·  1 large carrot, shredded

·  1 tomato, diced

·  2 green onions, finely sliced

·  ½ cup chopped fresh parsley

·  1 can beans, I used white kidney beans

·  ½ cup raisins

·  1-2 tablespoons lemon juice

·  1 clove of garlic, 1 onion, and 1 green pepper, cooked in olive oil together

·  2 cups vegetable broth

For the Dressing:

·  1/4 cup apple cider vinegar

·  1/2 cup extra virgin olive oil

·  3 tablespoons honey (Vegans: use agave nectar)

·  1 1/2 tablespoon curry powder

·  1 tablespoon turmeric powder

·  1 tablespoon vegetable broth powder

·  ½ teaspoon freshly ground black pepper

Instructions

1.     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

2.     Add all the ingredients together in a bowl, and mix to combine

3.     To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.

4.     Pour the dressing over the couscous salad, ⅓ 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.

5.     Serve as a light lunch or as a side dish along with chicken, fish, etc.

(recipe modified to my liking)