Moroccan Carrot and Chickpea Couscous Salad

This flavourful vegetarian salad with a honey cumin dressing makes a great packable lunch for work, school or picnics.

Tips:

  • Substitute chickpeas with lentils.
  • For easy preparation buy store-bought matchstick or spiralized carrots.
Serves: 8
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

  • 1 pkg (7 oz) Casbah® Organic Original Couscous
  • 2/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 small shallot, minced
  • 1 tsp lime zest
  • 4 tsp lime juice
  • 1 tbsp honey
  • 2 tsp minced ginger
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp each salt
  • 1/4 tsp pepper
  • Pinch cayenne pepper
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups matchstick-cut carrots
  • 1 cup thinly sliced red pepper
  • 3 green onions, finely sliced
  • 4 Medjool dates, pitted and chopped
  • 1/3 cup crumbled feta
  • 1/4 cup chopped toasted pistachios
  • 1/4 cup finely chopped fresh cilantro
  • 2 tbsp finely chopped fresh mint

Directions

  1. Prepare couscous according to package directions. Cool.
  2. Meanwhile, whisk together oil, vinegar, shallot, lime zest, lime juice, honey, ginger, garlic, cumin, salt, pepper and cayenne.
  3. Toss couscous, dressing, chickpeas, carrots, red pepper and green onions until well coated. Stir in dates, feta, pistachios, cilantro and mint.

Moroccan Carrot and Chickpea Couscous Salad