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Mexican Cous Cous Salad

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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

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