• Abigail’s Olive Oil and Garlic Couscous
• 1 cup canned chickpeas
• ½ Cup Diced Red Onion
• ½ Cup Shredded Carrots
• 1/3 Cup Raisins
  • ¼ Cup chopped Cilantro
• ¼ Cup chopped Parsley

Curry Vinaigrette

• ¼ Cup Olive Oil
• 3 Tbsp Apple cider vinegar
• 1 clove minced garlic
• 2 Tbsp Curry powder
• 1 Tsp Paprika powder

1. Cook Abigail’s Olive oil and Garlic Couscous using provided cooking instructions, excluding the addition of the oil.
2. Place cooked couscous in fridge until fully cooled
3. In a bowl mix together olive oil, apple cider vinegar, minced garlic, and curry powder. Whisk until vinaigrette ingredients are fully mixed.
4. Taked chilled cooked couscous and mix with vinaigrette, red onion, carrots, raisins, and herbs. Mix until ingredients are evenly mixed.
5. Serve chilled or room temperature