I concocted this little number after reading the recipe for a curry cous cous chicken salad in Women’s Health magazine. I opted to make mine veggie style, featuring similar ingredients. The recipe is a great hodge podge of pantry staples that go perfectly together. Forgot about that long lost box of cous cous way in the back or that unopened can of chick peas collecting dust? Now you have an excuse to put them to good use!
1 can of chick peas drained and rinsed
1 cup raisins
1 cup carrot sticks cut into thin strips
a good handful of toasted almond slivers or slices (pine nuts would work here too)
juice and zest of 1 lime
1 tsp curry powder
1 tsp coriander
salt to taste
Directions: Cook spices on the stove, on low heat, until fragrant. Toss all ingredients together until well mixed. Chill and serve.
This is a great on-the-go meal. It can easily be packed up for lunch at the office or as a picnic side dish.
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