Cranberry Walnut Couscous Salad Recipe

About this recipe

A vibrant and satisfying vegan couscous salad with chickpeas, cranberries, and walnuts, dressed in a tangy curry-infused vinaigrette. Perfect for a wholesome dinner solution.

Ingredients

• - Cooking With Cottage Delight Mediterranean Tomato & Garlic Couscous
• 1 Kg Dried Cranberries, 1Kg
• 1 Bunch Spring Onions 1 Bunch
• - Filippo Berio Garlic Flavoured Olive Oil
• 250G Groovy Food Company Chipotle Agave Nectar
• 400G Whole Chickpeas In Water
• 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
• 290G Portland Mills Jamaican Curry Powder, 290G
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Cook 3/4 cup couscous according to package instructions, then fluff with a fork and let it cool completely.
2. 2. In a large mixing bowl, combine the cooled couscous, 1 cup cooked chickpeas, 1/2 cup dried cranberries, and 2 thinly sliced scallions.
3. 3. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon soy sauce, 1/2 tablespoon agave nectar, 1 teaspoon curry powder, and a pinch of salt until well combined.
4. 4. Pour the dressing over the couscous mixture and toss gently to coat all the ingredients evenly.
5. 5. Taste and adjust seasoning with additional salt if needed. Serve immediately or chill in the refrigerator for 15 minutes before serving for a refreshing option.