Curried Couscous Salad

Ingredients

• 2 cups uncooked couscous
• 1 cup finely shredded carrot
• 3/4 cup finely chopped celery
• 3 green onions (, finely sliced)
• 1/2 cup chopped fresh parsley
• 1 cup canned drained garbanzo beans
• 1/2 cup raisins or dried currants
• 1-2 tablespoons finely minced preserved lemon
• For the Dressing:
• 1/3 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• 3 tablespoons honey ((Vegans: use agave nectar))
• 2 tablespoons curry powder
• homemade curry powder recipe
• 1 tablespoon turmeric powder
• 1 tablespoon vegetable broth powder
• 1/2 teaspoon freshly ground black pepper

Instructions

1. 1

   To prepare the couscous, bring 2 cups of vegetable or chicken broth along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Let cool completely.

2. 2

   Add all veggies, parsley, garbanzo beans, raisins/currants and preserved lemon to the couscous and stir to combine. To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.Serve as a light main course or as a side dish along with chicken, pork, fish, etc.Will keep for 4-5 days in the fridge.