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.
Being a pescetarian, I look forward to trying this recipe! Thank you.
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This sounds delicious! I’ve never cooked couscous before but you just made me want to!!
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What a great way to jazz up couscous. I will give it a try, thank you.
http://pinkiebag.com/
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Please do!
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Looks and sounds amazing. I love me some curry but I never make it. I’m about the only one in the house that eats couscous so I never get it. Time to change that.
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Haha time to change that ;)
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Looks great! This reminds me of pineapple fried rice!
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