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- Preparing Time: 55 minutes
- Total Time: -
- Served Person: 10
- 1 teaspoon salt
- 1 1/2 cups water
- 2 cups water
- 1 teaspoon ground cumin
- 1/2 cup chopped pecans
- 2 teaspoons white sugar
- 2 teaspoons sesame oil
- 1 cup quinoa
- 1 cup dried cranberries
- 1 cup olive oil
- dressing:
- salad:
- 2 cups chopped tomatoes
- 1 cup couscous
- 4 teaspoons soy sauce
- 1/4 cup freshly chopped parsley (optional)
- 2 shallots, chopped
- 3 stalks celery, chopped
- 2 red bell peppers, chopped
- 3 lemons, juiced
- 1 tablespoon chopped fresh cilantro, or to taste
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/4 cup curry paste (such as patak's®)
- Carbohydrate 48.2
- Fat 28.2
- Protein 7.6
- Sodium 570
- Calories 467 calories;
Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Bring 1 1/2 cups water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork. Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro. Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.
