loveandlemons
spiced carrot & chickpea salad
This salad is loosely inspired by a carrot salad I ate during a trip to Morocco a couple of years…
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Cook your couscous. Place israeli couscous in a medium pot over medium heat. Before adding water, let it toast (dry) for a minute or so. Fill the pot with enough water to well cover the couscous. Add a pinch of salt, bring to a boil and reduce to a simmer for about ⏱️ 8 minutes. Drain. Toss with a little oil, and set aside.
2
In a small skillet add cumin, ginger, orange peel and cayenne. Warm spices in the pan for just ⏱️ 30 seconds or so. Add the olive oil oil (enough to coat), and heat it for ⏱️ 30 seconds until the oil barely comes to a simmer. Remove from heat, scrape the oil & herbs into a small bowl with a smashed clove of fresh garlic (you're going to remove the garlic clove before using the dressing). Let cool for a few minutes and add dried cilantro, salt, pepper & a few good squeezes of lemon.
3
Toss half of the dressing of the dressing with cooked chickpeas & couscous. Let it marinate in the fridge for ⏱️ 20 minutes or so while you peel your carrots.
chickpeas, cooked and drained1 cup(sub quinoa if gluten free)
4
Remove the garlic clove from the remainder of the dressing. Toss everything together - couscous & chickpeas, carrot ribbons, currants, toasted almonds, and fresh mint. Taste and adjust seasonings.
chickpeas, cooked and drained1 cup(sub quinoa if gluten free)dried currants2 tablespoons
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