- 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
- 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.