| Ingredients (use vegan versions):
1 1/2 cups cous cous
1 1/2 cups vegetable stock
1/4 teaspoon each: cumin, corriander, tumeric, blackpepper, & oregano
1/4 cup chopped fresh cilantro
3 diced roma tomatoes
3 cloves garlic minced
1/4 diced red onion
1 grated carrot
1/2 cup each frozen corn and peas, thawed
1/2 avocado diced
1/2 cup each canned chickeas & blackbeans rinsed & drained
1/2 cup grated soycheese - cheddar
Directions:
Boil the vegetable stock, add the cous cous turn removed from heat and set aside. In a large bowl combine all the other ingredients and stir. After the cous cous has set aside for 10 minutes, fluff with a fork, and add it to the salad bowl. Stir well and serve slightly above room temperature.
Serves: 6
Preparation time: 30 min |