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)

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.

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