Wednesday, March 11, 2015

Curried Cous Cous Salad

Cous Cous is one of those foods that I literally grew up eating. My mom fixed so many international meals for our family, so Cous Cous was a very common grain when I was little. However, when I went vegan (and gluten free), I gave up my bird semolina-based hot cereal. But this story had a happy ending: I FOUND BROWN RICE COUS COUS PEOPLE! Thus, this recipe was born. A new fave! Enjoy!

           Curried Cous Cous Salad. 

                          So good. 

    This is one dish j DO NOT want to share...

         Time to devour. GET IN MA BELLY!

Curried Cous Cous Salad. Vegan, Gluten-free. Serves one. 

1. 1/4 cup brown rice couscous
2. 1/2 cup water
3. 3/4 cup canned chickpeas, drained and rinsed
4. 1/4 cup chopped sweet onion
5. 1/4 cup chopped red bell pepper
6. 2 T raisins
7. 1 T white whine vinegar
8. 1/2 packet stevia
9. 1/2 tsp curry powder
10. 1 1/2 tsp braggs aminos
11. 1/8 tsp garam masala 
12. Handful finely chopped cilantro

1. Cook couscous according to package directions and fluff with a fork. Remove from heat and set aside to firm up for a few minutes. 
2. Return to heat, along with all ingredients except cilantro, along with 1/2 cup water, and stir together over medium heat. 
3. When heated through and water is absorbed, stir in cilantro. 
4. Serve warm and enjoy! 

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