Name: Moroccan Couscous Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 2 cups dry pearl couscous (Israeli); 2 15oz cans chickpeas, drained and rinsed; 3/4 cup chopped fresh parsley; 1 red pepper, diced; 1 cup English cucumber, diced; 1 cup sliced almonds; 1 cup raisins; 1/4 cup olive oil; zest of 1 lemon; 2 lemons, juiced; 3 cloves garlic, minced; 1 tsp cumin; 1 tsp salt; 1/2 tsp pepper

Ingredients

2 cups dry pearl couscous (Israeli)
2 15oz cans chickpeas, drained and rinsed
3/4 cup chopped fresh parsley
1 red pepper, diced
1 cup English cucumber, diced
1 cup sliced almonds
1 cup raisins

Dressing

1/4 cup olive oil
zest of 1 lemon
2 lemons, juiced
3 cloves garlic, minced
1 tsp cumin
1 tsp salt
1/2 tsp pepper

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Instructions

Cook couscous according to package directions. Once ready, let cool at least 10 minutes.
In a large bowl, add chickpeas, parsley, red pepper, cucumber, almonds, and raisins.
Add couscous to bowl with veggies.
In a small bowl, whisk together all dressing ingredients. Pour overtop of couscous.
Mix until everything is well combined and enjoy!
Store in fridge for up to one week.

Author: ErinCategory: dinner, lunch, side dish, meal prep, vegan, dairy-freeCuisine: Moroccan