Ingredients
- 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