This chickpea couscous salad with curry dressing is full of colors, flavors, and textures, and works well as a vegetarian main course or side dish. Plus, it keeps well in the fridge for days which makes it great for meal prep.
To Use Vegetable Broth: If you want to add extra flavor, you can cook the couscous in chicken or vegetable broth, or a mixture of broth and water.
To Use Regular Couscous: Swap the pearl couscous for 1 cup of regular couscous, medium couscous, or whole wheat couscous.
To Use Dry Chickpeas: Add 3/4 cups of dry chickpeas to a large bowl, cover with room temperature water, and soak overnight or for at least 8 hours. Once soaked, bring a large pot of salted water to a boil, add the soaked chickpeas, and cook them for 40 minutes to 1 hour until tender. Once cooked, strain and rinse the chickpeas and add them to the soup as per step #3.
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon garlic powder.
Find it online: https://kaynutrition.com/curried-couscous-chickpea-salad/