Author Notes
Simple and easy salad idea —Sara Kidd
Ingredients
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3 cups
salt reduced veggie stock or filtered water
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2 cups
couscous
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1 cup
large green apple grated
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1 piece
large carrot grated
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1 cup
cashews
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2 tablespoons
chai seeds
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1 teaspoon
coconut oil
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1 teaspoon
curry powder
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1 teaspoon
cinnamon
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1 teaspoon
molasses
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1 bunch
curly kale
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1 splash
wheat free tamari or soy sauce
Directions
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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.
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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.
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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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