INGREDIENTS

• 2 cups cooked couscous
• 3/4 cup canned chickpeas, drained and rinsed
• 3/4 cup finely chopped kale
• 1/2 cup shredded carrot
• 1/4 cup raisins
• 2 tbsp sliced almonds
• 1/4 cup (60 ml) light olive oil
• Salt and pepper

PREPARATION

• Combine cooked couscous, chickpeas, vegetables, raisins and almonds in a large bowl.
• Whisk oil and seasoning in small bowl. Pour over couscous mixture.
• Toss to combine. Let sit 5-10 minutes before dividing into 4 bowls.

 

ENJOY