Vegan curried couscous salad

My adaptation from The Daring Gourmet food blog.

Told ya I was gonna spice things up this New Year (literally). So, without further adieu I introduce you curried couscous.

2 cups uncooked wholewheat couscous
2-3 small wild carrots, finely shredded (I used one orange, one white and one yellow)
3 spring onions, sliced small
1/2 cup fresh parsley, chopped
1 cup canned chickpeas, rinsed
1/2 cup raisins
1/2 cup raw walnuts

Dressing:
3 tbsp olive oil
3 tbsp apple cider vinegar
1 tbsp water
1 tbsp honey
1 tsp curry powder
1 tsp turmeric
1/2 tsp black pepper

Cook couscous according to packet instructions then set aside – usually it’s just adding hot water, covering with a plate, waiting then fluffing with a fork.

Prepare dressing by whisking all dressing ingredients together until well combined.

Add carrots, spring onion, parsley, chickpeas, raisins and walnuts to cooked couscous and mix together with a wooden spoon.

To finish, add the  dressing, a little at a time, stirring to combine between additions. For best results, cover and refrigerate overnight so the flavours have time to meld.