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Moroccan Chickpea and Couscous Salad
Ingredients
  • ⅔ cup uncooked pearl couscous (4oz - 110g)
  • 2 cans 15oz - 400g each, chickpeas, drained and rinsed
  • 4 medium to large carrots, grated
  • 2 cups arugula (rocket)
  • ½ cup crumbled feta
  • ¼ cup golden raisins (soaked in water)
  • ¼ cup chopped fresh mint
  • ½ medium red onion, finely chopped
  • ½ cup fresh parsley, chopped
  • subheading: Dressing:
  • 3 tbsp extra-virgin olive oil
  • 1 freshly squeezed medium lemon juice
  • 2 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp ground cumin
  • ½ teaspoon ground turmeric
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ½ tsp smoked paprika
  • 2 garlic cloves, finely grated
  • 1 tbsp honey
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