Scapes Curried Couscous Salad - Saltscapes Magazine

Ingredients

• 2 cups (500 mL) uncooked couscous
• 2 ½ cups (625 mL) vegetable stock (for cooking couscous)
• 1 cup (250 mL) shredded carrot
• ½ cup (125 mL) finely diced celery
• ½ cup (125 mL) halved cherry tomatoes
• ½ cup (125 mL) raisins
• ½ cup (125 mL) chopped fresh parsley
• 1 cup (250 mL) cooked chickpeas
• ¼ cup (50 mL) apple cider vinegar
• ¼ cup (50 mL) olive or grapeseed oil
• 3 tbsp (45 mL) maple syrup
• 2 tbsp (30 mL) good curry powder
• 2 tsp (10 mL) salt
• ½ tsp (2mL) black pepper