1 small zucchini, shredded
1 cup couscous
1/3 cup olive oil
1/4 cup wine vinegar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
Pinch ground cloves
Pinch cinnamon
19 ounce can black beans or chickpeas, drained and rinsed
2 carrots, diced
1 cup cherry tomatoes, quartered
Preparation
Instructions:
Place zucchini and couscous in heatproof bowl; pour in 1 cup boiling water. Cover and let stand for 5 minutes; fluff with fork.
Whisk together olive oil, wine vinegar, ground cumin, ground coriander, salt, paprika, pepper, ground cloves and cinnamon; pour over couscous. Add black beans and diced carrots; toss with fork to combine. (Make ahead: Cover and refrigerate for up to 4 hours.)
Add tomatoes; toss again. Makes 6 servings.