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

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

this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.

Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.