I always joke, telling people that eating vegan doesn’t mean trading in pot roast and mashed potatoes for couscous and curried chickpeas – and here I am with a couscous and chickpea recipe. Too funny! This is a great salad for either a main course or a side dish. I left the amount of cumin up to you. I love cumin, but my family doesn’t – so use as much or as little as you like!
Ingredients:
- ½ C whole wheat couscous
- ½ C craisins or dried cherries
- ½ C boiling water
- 1 large orange, red or yellow bell pepper, cut into small slices
- 1 large onion, cut into thin slices
- ½ – 1 ½ tspn cumin
- ½ tspn ground ginger
- ¼ tspn ground cinnamon
- Salt and pepper to taste
- 2 C cooked chickpeas
- 6 T rice vinegar
- ½ C orange juice
Preparation:
- Pour boiling water over couscous and craisins. Cover the bowl with plastic wrap or a lid and let sit until water is completely absorbed, about 5 minutes.
- Meanwhile, water sauté onion and pepper until tender-crisp.
- Add seasonings and chickpeas.
- Whisk rice vinegar and orange juice together.
- Pour over salad and toss to coat.
- Cover and refrigerate until ready to serve.