Spiced Couscous Salad with Chickpeas

Name: Spiced Couscous Salad with Chickpeas
Ingredients: 2½ cups (625 mL) low-sodium chicken or vegetable stock; 2½ cups (625 mL) low-sodium chicken or vegetable stock; 2 cups (500 mL) couscous, regular or whole wheat; 2 cups (500 mL) couscous, regular or whole wheat; 2 to 3 garlic cloves, crushed; 1 Tbsp (15 mL) grated fresh ginger; 1 tsp (5 mL) curry powder or paste; 1 tsp (5 mL) curry powder or paste; ¼ tsp (1 mL) ground cinnamon; 1 tsp (5 mL) turmeric; ¼ tsp (1 mL) ground cumin; ¼ tsp (1 mL) salt; ½ cup (125 mL) golden raisins; 2 cups (500 mL) cooked chickpeas, or a 19 oz (540 mL) can, rinsed and well drained; 2 cups (500 mL) cauliflower florets; 1 red or yellow bell pepper, seeded and chopped; 1 red or yellow bell pepper, seeded and chopped; 1 cup (250 mL) sugar snap peas and/or asparagus, cut into 1-inch pieces; 1 cup (250 mL) sugar snap peas and/or asparagus, cut into 1-inch pieces; Zest and juice of 1 lemon; 2 to 4 Tbsp (30 to 60 mL) olive oil; Parsley or cilantro for garnish (optional); Parsley or cilantro for garnish (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Couscous is just dead easy to prepare—there’s no need for instant. Simmering the spices with the couscous as it cooks infuses it with flavour, minimizing the need for much in the way of dressing. The spiced couscous itself also works as a super simple side—just add the chickpeas to the mix as it absorbs the liquid, omit everything else, and serve it warm.

Ingredients

Vegan

Ingredients

Method