Carrot chickpea couscous salad

Delight your taste buds with this flavorful carrot chickpea couscous salad, packed with nutritious ingredients and a harmonious blend of flavors.

Ingredients:

• 1/2 cup dry Israeli couscous
• 1/2 cup chicken stock
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1/2 teaspoon ground ginger
• 1 cup shredded carrots
• 1 can chickpeas, drained and rinsed
• 1 clove garlic, minced
• 1/2 cup crumbled feta
• 1/3 cup sliced almonds
• 1 to 2 tablespoons olive oil
• 1/4 teaspoon salt
• a few serious turns of fresh ground pepper

Instructions:

1. Combine couscous, broth, cumin, cilantro, and ginger in a small saucepan. Cook covered over medium heat for 8 to 10 minutes, stirring occasionally, until the liquid is absorbed and the couscous is tender.
2. In a big mixing bowl, blend together couscous, carrots, garbanzo beans, garlic, feta cheese, and almonds. Drizzle with olive oil and season with salt and pepper.

Summary:

• Calories: 1622 kcal
• Fat: 68 g
• Protein: 65 g
• Carbs: 199 g
• Potassium: 1816 mg
• Magnesium: 307 mg