This couscous salad was a staple summer picnic meal for me and will definitely be returning this autumn for my back to uni staples! Sweet from the agave and raisins, yet filling and savoury from the chickpeas and couscous.
Ingredients:
•2/3 cup cous cous
•1 1/3 cup boiling veggie broth
•1/2 tsp cumin
•1 tbsp olive oil
•1 minced garlic clove
•1/4 tsp ground ginger
•1/4 red pepper diced
•1/4 red onion diced
•1 carrot peeled and grated
•1/2 a lemon juiced
•1/2 tsp sal
t •handful of parsley or mint (optional)
•1 tbsp agave syrup •1/2 of a can of chickpeas
•generous handful/s of raisins
Method:
1. pour the veggie broth over the cous cous in a bowl and cover with a plate for 5 mins, then fluff up with a fork
2. In a jar or mug mix together the olive oil, lemon juice, cumin, salt, ginger and garlic
3. Add all other ingredients (minus the syrup) to the cous cous and pour the dressing on top 4. Add the syrup at the end and stir well!