
Devices & Accessories
Curried Couscous, Carrot and Chickpea Salad
Prep. 10min
Total 15min
6 portions
Ingredients
-
couscous8 oz
-
water or per couscous package instructions16 oz
-
red onion in pieces1 oz
-
ginger in pieces½ oz
-
extra virgin olive oil plus extra to drizzle1 tbsp
-
carrots in pieces4 oz
-
raisins½ oz
-
canned chickpeas rinsed and drained14 ½ oz
-
curry powder1 tbsp
-
salt to taste1 tsp
-
cashews chopped½ oz
-
lemon juice only1
-
fresh cilantro leaves chopped, to garnish1 - 2 tbsp
Nutrition per 1 portion
Calories
269 kcal /
1125 kJ
Protein
10 g
Fat
6 g
Carbohydrates
46 g
Fiber
7 g
Saturated fat
1 g
Sodium
576 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Broccoli Red Lentil Soup
25min
Couscous Risotto with Fennel and Salmon
35min
Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
55min
Moroccan Salmon with Lemony Couscous and Vegetable Soup
1 h
Green Lentil Risotto with Asparagus
45min
Stuffed Peppers with Herbed Quinoa
40min
Greek Broccoli with Arugula Pesto and Roasted Lemon
30min
White Bean Quinoa Risotto with Roasted Brussels Sprouts
55min
Risotto with Spinach and Peas
30min
Smoky Black Bean Soup
35min
Southwest Quinoa
40min
Vegetarian Chili
50min