Updated: Oct 19, 2020
Looking for a great dish to bring to a potluck or picnic, this is it! Watch us make this recipe LIVE at our Free Plant-Based Cooking Class!
What you need:
10 oz couscous
½ oz fresh ginger, peeled
1 tbsp extra virgin olive oil, plus extra to drizzle
4 oz carrots
½ oz raisins
14 ½ oz canned chickpeas (no salt added), rinsed and drained
1 tbsp curry powder
½ oz unsalted cashews, raw or roasted
2 tbsp fresh cilantro leaves
Try it yourself:
Cook couscous according to package directions and set aside in a large serving bowl.
In my robot chef or a food chopper, place ginger and olive oil into mixing bowl and chop 5 sec. Add carrots and chop 5 sec. If not using my robot chef transfer mixture to stove then add raisins, chickpeas, & curry powder, and cook for about 3 min/250°F.
Transfer to bowl with couscous, add cashews, cilantro and lemon juice, then mix well to combine. Drizzle with olive oil and garnish with more cilantro, lemon slices, or mint leaves. This recipe makes 6 servings, feel free to double it for more!
Made w/❤️ @Cheryl.tv
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Recipe adapted from Thermomix® Join us live every week during our Free-Plant Based Cooking Class.👩🍳