Equipment
- stove
Ingredients
Salad Ingredients
- 1½ cups gluten free Moroccan couscous, cooked and cooled
- 14 oz canned chickpeas, rinsed and drained
- 1 carrot, shredded
- 2 green onions, finely chopped
- ¼ cup mint leaves, finely chopped
- ¼ cup cilantro, finely chopped
- ½ red bell pepper, finely chopped
- ¼ cup dried apricots, finely chopped
- ¼ cup golden raisins
- ¼ cup sliced almonds
- ¼ cup toasted pine nuts
Dressing Ingredients
- ¼ cup aquafaba, or olive oil
- 2 lemons, juiced
- 2 tbsp maple syrup
- ¼ cup champagne vinegar
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cinnamon
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- salt and pepper, to taste
Method
- Add all of the salad ingredients to a large bowl.
- Next, prepare the dressing by adding all the ingredients to a jar and whisking with a hand frother to combine. Pour over salad and toss to combine.
- Season to taste and enjoy! It can be stored in the fridge for up to 5 days.
Nutrition
Serving 1servingCalories 179kcalCarbohydrates 29gProtein 6gFat 6gSaturated Fat 0.5gPolyunsaturated Fat 2gMonounsaturated Fat 2gSodium 150mgPotassium 347mgFiber 5gSugar 10gVitamin A 1916IUVitamin C 26mgCalcium 59mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
