{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Cherry tomato and chickpea couscous salad",
 "description": "A make-ahead lunch of toasted couscous, chickpeas, cherry tomatoes and herbs with cumin, currants and almonds, with no cheese in it.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT35M",
 "recipeIngredient": [
  "1 cup dry couscous (173 g)",
  "1 tsp olive oil, for toasting the couscous",
  "1¼ cups boiling water",
  "1 can (15 oz) no-salt-added chickpeas, drained and rinsed (about 1½ cups)",
  "2 cups cherry tomatoes, halved",
  "1 medium red bell pepper, diced",
  "1 medium carrot, shredded",
  "4 scallions, sliced",
  "½ cup chopped fresh parsley",
  "2 tbsp chopped fresh mint",
  "¼ cup dried currants",
  "¼ cup sliced raw almonds",
  "2 tbsp olive oil",
  "3 tbsp lemon juice (about 1½ lemons)",
  "1 tsp ground cumin",
  "¼ tsp ground cinnamon",
  "½ tsp garlic powder",
  "½ tsp black pepper",
  "¼ tsp salt"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Set a medium saucepan over medium heat with the 1 tsp oil. Stir in the dry couscous and toast it for 2 to 3 minutes, until it smells nutty and a few grains turn tan. Take it off the heat."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the boiling water, stir once, cover and leave it for 5 minutes. Fluff with a fork, then spread it on a baking sheet for 10 minutes so it cools and does not clump."
  },
  {
   "@type": "HowToStep",
   "text": "While it cools, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until golden. Tip them out right away so they do not scorch."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk the 2 tbsp oil, lemon juice, cumin, cinnamon, garlic powder, pepper and salt in a large bowl."
  },
  {
   "@type": "HowToStep",
   "text": "Add the cooled couscous and toss until every grain is coated. Add the chickpeas, tomatoes, red pepper, carrot, scallions, currants, parsley and mint, and toss again."
  },
  {
   "@type": "HowToStep",
   "text": "Let it sit 15 minutes so the currants soften and the dressing soaks in. Scatter the almonds on top just before serving, so they stay crisp."
  },
  {
   "@type": "HowToStep",
   "text": "Serve at room temperature. Refrigerate leftovers within 2 hours, in a covered container, and keep the almonds apart if you can. It keeps 3 days (our kitchen practice; we hold no published source for it yet)."
  }
 ],
 "imageAlt": "Couscous with chickpeas, halved cherry tomatoes, diced red bell pepper, shredded carrot, sliced scallion, parsley, mint, currants and sliced almonds, in a bowl",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "437 kcal",
  "proteinContent": "14.5 g",
  "carbohydrateContent": "68.3 g",
  "fatContent": "13.2 g",
  "saturatedFatContent": "1.6 g",
  "sugarContent": "at least 13.5 g (2 rows carry no value)",
  "sodiumContent": "183 mg",
  "fiberContent": "11.2 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/couscous-salad.jpg",
 "url": "https://asharedpalate.com/couscous-salad"
}