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