A sensational summer salad, hot or cold. Seal and refrigerate or freeze leftovers for an easy side dish anytime.

INGREDIENTS
Makes 4 servings

1–1 ½ cups (250–375 ml) prepared VE Bouillon – your choice

1 cup (250 ml) whole-wheat couscous

2 tsp (10 ml) VE Madras Curry

1 ½ cup (375 ml) canned chickpeas, rinsed and drained

½ cup (125 ml) VE Cherries & Berries

4 green onions, chopped

2 red peppers, diced

½ cup (125 ml) chopped fresh basil

2 Tbsp (30 ml) extra-virgin olive oil

3 Tbsp (45 ml) frozen orange juice concentrate, thawed

1 Tbsp (30 ml) fresh lemon juice

2 tsp (10 ml) orange zest

1 Tbsp (15 ml) honey

1–2 tsp (5–10 ml) VE Minced Garlic

1. Bring VE Bouillon to a boil in a VE Multi-Purpose Pot. Remove from heat.
2. Stir in couscous and VE Madras Curry, cover and let stand 5 minutes. Fluff with a fork and allow to cool in a large mixing bowl.
3. Stir in chickpeas, VE Cherries & Berries, onions, peppers and basil.
4. Whisk oil, orange juice, lemon juice, zest, honey and VE Minced Garlic in a small mixing bowl. Pour over couscous mixture and toss to coat. Serve.