Warm Apple & Carrot Couscous Salad

By Sara Kidd
February 20, 2016
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Author Notes: Simple and easy salad idea Sara Kidd

Serves: 4

  • 3 cups salt reduced veggie stock or filtered water
  • 2 cups couscous
  • 1 cup large green apple grated
  • 1 piece large carrot grated
  • 1 cup cashews
  • 2 tablespoons chai seeds
  • 1 teaspoon coconut oil
  • 1 teaspoon curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon molasses
  • 1 bunch curly kale
  • 1 splash wheat free tamari or soy sauce
  1. Put stock into large pot with 1tsp coconut oil and molasses. Bring to boil. Remove from heat and stir in couscous. Cover pot and let couscous sit for 10-12 minutes.
  2. Gently break the couscous with a fork and check it has absorbed all water. If not let sit for another few minutes. Fluff it gently with a fork by scraping the surface and breaking up the clumps for light and fluffy couscous.
  3. Put remaining ingredients into a bowl and stir until ingredients are coated with cinnamon and chia seeds. Mix couscous with ingredients from bowl and serve with kale leaves and a sprinkle of tamari sauce.

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