We eat at Whole Foods often, and this new recipe is a copycat version of the Curry Chickpea Cous Cous from the Whole Foods salad bar.
I used Israeli cous cous to keep the recipe true to the whole foods version. I know cous cous is not gluten free, but I really do think buckwheat or quinoa could be used in place of the cous cous if you wanted to keep the recipe gluten free.
However, keep in mind that buckwheat will take longer to cook than the cous cous will.
We ate this cold like a salad, but you can most definitely warm it up if you prefer. It’s simple to make too.