Mexican Cous Cous Salad

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