Curried Chickpea Couscous Salad

By Coppermouse

Ingredients

• 4 tablespoons olive oil, divided
• 1/2 cup diced onion
• 3/4 cup diced carrots
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 2 tablespoons mild curry powder
• One 15-ounce can chickpeas
• 1 or 2 cups low-sodium vegetable stock (check couscous box instructions)
• 1 cup instant couscous
• 3 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped cilantro
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped roasted almonds (or almond slivers)
• 3/4 cup diced apple
• 1/2 cup chopped celery
• 1/2 cup diced red bell pepper

Preparation

Step 1

In a large saucepan over medium-high heat, heat 2 tablespoons of the oil. Stir in the onion, carrots, garlic, ginger and curry powder. Saute for 3 or 4 minutes, stirring constantly, until the flavors are well incorporated and the onion just begins to soften. Stir in the chickpeas and add the stock. Bring the liquid to a boil and cook for 3 to 5 minutes until the carrots are tender. Stir in the couscous and remove from the heat. Cover and let sit for 5 minutes, then fluff up the couscous with a fork and set aside, uncovered.

Meanwhile, in a large serving bowl, mix the yogurt, 2 tablespoons of olive oil, lemon juice and cilantro. Season with salt and pepper, then stir in the almonds, apple, celery and bell pepper. Once the couscous mixture has come to room temperature, fluff it up once more with a fork, then fold it into the vegetable mixture. Check the seasoning of the dish and season with salt and pepper as needed.

* Note: If you’re making this in advance you will want to check the seasoning again, just before serving. Much like potatoes or pasta salad, the couscous has a way of absorbing the seasoning.