Curried couscous, carrot and chickpea salad

Curried couscous, carrot and chickpea salad

4.1 150 ratings

Prep. 10 min

Total 15 min

6 portions

Ingredients

couscous
200 g
olive oil
40 g
boiling water
piece fresh ginger cut into pieces
3 - 4 cm
red onion (approx. ¼ onion), cut into pieces
30 g
carrot cut into pieces
120 g
green capsicum cut into pieces (3-4 cm)
½
dried apricots cut into pieces (1 cm)
50 g
raisins
50 g
raw cashews
50 g
canned chickpeas rinsed and drained (approx. 250 g after draining)
400 g
curry powder
1 tbsp
fresh coriander leaves only, roughly chopped, for garnishing
2 - 3 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 122.2 mg

Protein 10.1 g

Calories 1414.7 kJ / 336.8 kcal

Fat 12 g

Fibre 6.7 g

Saturated Fat 1.9 g

Carbohydrates 43.6 g

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Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

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