No-Cook  Couscous Salad


Step 1. Optional: Toss the cashews with maple syrup, chia seeds, and cayenne in a small bowl. Then transfer them to a lined baking sheet

Roast until they are golden brown and crunchy.

Step 2. Transfer the couscous to a heatproof bowl. Add 1 ½ cups boiled water. Cover and steam for 5 minutes. Fluff with a fork.

Step 3. Mix the lemon juice, zest, curry powder turmeric, black pepper, olive oil, and garlic in a small bowl or shake in a jar with a tight-fitting lid.

Step 4. Transfer the couscous, chickpeas, green peas, bell pepper, carrots, red onion, cilantro, and parsley. Add the desired amount of dressing and mix to combine. Top with cashews for serving.

Full recipe