Crunchy-Sweet Quinoa Couscous with Fresh Herbs

Ingredients for Crunchy-Sweet Quinoa Couscous with Fresh Herbs

• 60ml dried chickpeas (or canned

• see Cooks' Note)

• 1 1" piece kombu

• sea salt

• 150g quinoa

• 70g raisins

• 70g toasted almonds, chopped

• 1/4 cup fresh flat-leaf parsley, chopped

• 1/2 cup fresh basil leaves, chopped

• 2 tablespoons olive oil plus more

• 1/2 teaspoons Herbamare seasoning, ume vinegar, or sea salt

• squeeze of fresh lemon juice (optional)

• 1 teaspoon orange or lemon zest (optional)

How to make Crunchy-Sweet Quinoa Couscous with Fresh Herbs

Cover chickpeas with 2" water and soak overnight (or see quick-soak tip on p. 35). Drain chickpeas and place in a medium pot; cover with 2"-3" of water. Bring to a rapid boil and skim any foam that rises to the surface. Add kombu and reduce heat to a simmer.

Cook for 1-2 hours (very fresh chickpeas take longer to cook), adding water as needed. About 10 minutes before they're done, add 1/4 teaspoons salt. Drain and set aside.

In another pot, cover quinoa with water and swirl with your hand to rinse. Drain. Add 475ml fresh water and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes, or until all water is absorbed. Transfer quinoa to a large bowl to cool.

After quinoa has cooled to slightly warmer than room temperature, add chickpeas, raisins, almonds, parsley, basil, 2 tablespoons oil, and Herbamare, vinegar, or salt. Finish with a drizzle of oil and a splash of citrus juice or zest, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.