Mexican Cous Cous Salad

• 1 12 cups couscous
• 1 12 cups vegetable stock
• 14 teaspoon cumin
• 14 teaspoon coriander
• 14 teaspoon turmeric
• 14 teaspoon black pepper
• 14 teaspoon oregano
• 14 cup cilantro, chopped
• 3 roma tomatoes, seeded and diced
• 3 garlic cloves, minced
• 14 red onion, diced
• 1 carrot, grated
• 12 cup frozen corn, thawed
• 12 cup frozen peas, thawed
• 12 avocado, diced
• 12 cup canned chick-peas, drained and rinsed
• 12 cup canned black beans, drained and rinsed
• 12 cup cheddar cheese, grated

1. Boil the vegetable stock, add the cous cous, stir, cover, and remove from heat - set aside.
2. In a large bowl, combine all other ingredients and stir.
3. After the cous cous has set aside for 10 minutes, uncover and fluff with a fork.
4. Add it to the bowl with the other ingredients.
5. Stir well and serve slightly warm.

couscous, vegetable stock, cumin, coriander, turmeric, black pepper, oregano, cilantro, roma tomatoes, garlic, red onion, carrot, frozen corn, frozen peas, avocado, chickpeas, black beans, cheddar cheese

Taken from www.food.com/recipe/mexican-cous-cous-salad-480102 (may not work)