Moroccan-Inspired Vegan Couscous Salad

local_grocery_store Ingredients

• 1 cup couscous
• 1 cup vegetable broth (low-sodium)
• 2 tbsp olive oil
• 1/2 red onion, finely chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 1 can chickpeas, drained and rinsed (approx. 15 oz)
• 1/4 cup raisins
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tbsp lemon juice

restaurant_menu Method

1. 1.In a medium saucepan, bring the vegetable broth and 1 tablespoon of olive oil to a boil. Add the couscous and stir to combine. Cover the pot and remove from heat. Let sit for 10 minutes, then fluff with a fork.
2. 2.In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the red onion and garlic and cook until softened, about 3 minutes. Add the carrots and bell pepper and cook until tender, about 5 minutes.
3. 3.Add the chickpeas, raisins, cumin, coriander, cinnamon, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes, until heated through.
4. 4.Add the cooked couscous to the skillet and stir to combine. Remove from heat and stir in the parsley, mint, and lemon juice. Serve warm or chilled.

lightbulb_outline Tips

• chevron_rightFeel free to add or substitute other veggies, such as zucchini, eggplant, or spinach.
• chevron_rightFor added protein, try adding some chopped nuts or seeds, such as almonds or sunflower seeds.
• chevron_rightThis salad can be made ahead of time and stored in the fridge for up to 3 days.