Curry Quinoa And Couscous Salad

• Salad:
• 2 cups water
• 1 cup quinoa
• 1 1/2 cups water
• 1 cup couscous
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 cups chopped tomatoes
• 2 red bell peppers, chopped
• 3 stalks celery, chopped
• 1 cup dried cranberries
• 1/2 cup chopped pecans
• 2 shallots, chopped
• 1/4 cup freshly chopped parsley (optional)
• 1 tablespoon chopped fresh cilantro, or to taste
• Dressing:
• 3 lemons, juiced
• 1/4 cup curry paste (such as Patak's(R))
• 4 teaspoons soy sauce
• 2 teaspoons white sugar
• 2 teaspoons sesame oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 cup olive oil

1. Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. Bring 1 1/2 cups water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
3. Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.
4. Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.

salad, water, quinoa, water, couscous, chickpeas, tomatoes, red bell peppers, stalks celery, cranberries, pecans, shallots, freshly chopped parsley, fresh cilantro, dressing, lemons, curry, soy sauce, white sugar, sesame oil, ground cumin, salt, olive oil

Taken from www.allrecipes.com/recipe/256118/curry-quinoa-and-couscous-salad/ (may not work)