Spicy Calabrian Chili and Honey Couscous Salad

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Honey used: Raw Forest Honey or Hot Honey for extra spice

Calabrian chili paste brings the heat to this couscous salad with chickpeas, roasted peppers and parsley. Gabby pairs it with Raw Forest Honey, or Hot Honey for extra spice.

Recipe shared by Gabby / Merriment Digital

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 6-8 fire roasted red peppers, chopped into bite size pieces
  • 1/2 bunch parsley, finely chopped
  • 8oz box pearled couscous
  • 2 tablespoons Calabrian chili paste (can adjust depending on desired spice level)
  • 1 tablespoon Edgewood Apiaries Raw Forest Honey (or Edgewood's Hot Honey for extra spice!)
  • 1 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste

Steps

  1. Cook couscous according to package.
  2. While the couscous cooks, whisk the chili paste, honey, olive oil and red wine vinegar together until the honey dissolves. Stir in the parsley, roasted red peppers, salt and pepper.
  3. Cool couscous to room temperature (no more than 2 hours out), then add it along with the chickpeas.
  4. Stir with a spatula to avoid breaking peppers and couscous. Taste and add more chili paste if you want it spicier!
  5. Refrigerate leftovers.

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