Carrot Chickpea Couscous Salad

By Kendra Vaculin
October 16, 2015
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Author Notes: This is my best attempt at recreating a salad from a catered lunch at my office and I got hopelessly addicted to; add whatever you like (currants? chopped parsley or fresh spinach? small chunks of apples?) to make it your dream side. Kendra Vaculin

Serves: 4 as a side

  • 1/2 cup dry Israeli couscous
  • 1/2 cup chicken stock
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1/2 teaspoon ground ginger
  • 1 cup shredded carrots
  • 1 can chickpeas, drained and rinsed
  • 1 clove garlic, minced
  • 1/2 cup crumbled feta
  • 1/3 cup sliced almonds
  • 1 to 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • a few serious turns of fresh ground pepper
  1. Add couscous, stock, cumin, coriander, and ginger to a small pot. Cover and simmer over medium heat for 8 to 10 minutes, stirring sometimes, until the liquid is all evaporated and the couscous is soft.
  2. In a large bowl, mix couscous, carrots, chickpeas, garlic, feta, and almonds. Toss with olive oil and season with salt and pepper.

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