Crunchy-Sweet Quinoa Couscous With Fresh Herbs

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   ["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 tsp salt. Drain and set aside.", "In another pot, cover quinoa with water and swirl with your hand to rinse. Drain. Add 2 cups 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 tbsp oil, and Herbamare, vinegar, or salt. Finish with a drizzle of oil and a splash of citrus juice or zest, if desired."]

No additional tips available.