¾ cup finely shredded carrot
¾ cup finely chopped celery
3 green onions, finely sliced
½ cup chopped fresh parsley
1 cup canned drained garbanzo beans
½ cup raisins or dried currants
For the Dressing:
¼ cup plus 1 tablespoon apple cider vinegar
¼ cup plus 1 tablespoon extra virgin olive oil
3 tablespoons honey
2 tablespoon curry powder
1 tablespoon turmeric powder
1 tablespoon vegetable broth powder
½ teaspoon freshly ground black pepper
To prepare the couscous, bring 2 cups of water along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Set. Add all the veggies to the couscous and stir to combine. To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified. Pour the dressing over the couscous salad, ⅓ at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl. Serve as a light lunch or as a side dish along with chicken, fish, etc.