Chickpea and Fresh Tomato Couscous With Curry Dressing

This is fresh and filling, low in fat and perfect for a hot day when you are hungry and do not want to turn on the oven. The dressing is strong and good for warding away viruses. One serving makes a complete meal. You may replace the tomato with 2 cooked, chopped carrots for variety.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1  fresh tomato, diced
• 1 (19 ounce) can chickpeas, rinsed
• 1⁄4 cup raisins (to taste)
• 3⁄4 cup couscous (medium size)
• 3⁄4 cup boiling water
• 1⁄4 cup  virgin olive oil
• 1  teaspoon curry powder
• 1  tablespoon lemon juice
• 2  medium garlic cloves, diced
• 1⁄8 teaspoon salt

Directions

1. To cook couscous, place in a bowl with equal amount boiling water and cover for 5 to 8 minutes.
2. While couscous cooks, dice tomato and rinse chickpeas.
3. To prepare sauce, mix olive oil, curry powder, lemon juice, garlic and salt by hand in a small bowl.
4. Divide cooked couscous between two large plates or pasta bowls.
5. Pour chickpeas, diced tomato and raisins on top of couscous (half of each per dish).
6. Using spoon, drizzle generous amount of sauce over all ingredients. Serve and savour!