Carrot couscous salad

Ingredients

serves 3

• 225g couscous
• 2 large carrots, grated
• 1 400g can chickpeas, drained and rinsed
• ½ tsp turmeric
• ½ tsp cumin
• ¼ tsp ground ginger
• ½ tsp sea salt
• Black pepper, to taste
• 1 tbsp extra virgin olive oil

Directions

1. Place the couscous in a medium bowl, and add boiling water until covered, half a centimeter above the couscous. Set aside for 10 mins.
2. Run a fork through the couscous, then mix in the spices, seasoning and olive oil.
3. Add the carrot and chickpeas and mix well. Serve cold.