Curried Couscous Salad

Ingredients:

500ml uncooked couscous

200ml finely shredded carrot

200ml finely chopped celery

3 green onions, finely sliced

125ml chopped fresh parsley

250ml canned drained chick peas

½ cup raisins

For the Dressing:

60ml plus 15ml apple cider vinegar

60ml plus 15ml extra virgin olive oil

45ml honey

30ml curry powder

15ml turmeric powder

15ml vegetable stock powder or 1 stock cube

2.5ml freshly ground black pepper

Method:

To prepare the couscous, bring 500ml of water along with 5ml salt and 5ml 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. Because of the vinegar-acid content, use a glass or plastic bowl. Add all the vegetables to the couscous and stir to combine. Set aside.

To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified. Pour the dressing over the couscous salad, ⅓ at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavours have time to meld.

Serve as a light lunch or as a side dish along with chicken or fish.