Ingredients
-
For the dressing (makes extra):
-
-
½ teaspoon ground cumin
-
¼ teaspoon smoked paprika
-
-
1 tablespoon olive oil (or your favorite plant-based oil)
-
For the couscous salad:
-
1 pound whole wheat couscous (or quinoa if you prefer)
-
1 can (15-ounce) chickpeas, drained and rinsed
-
2 medium onions, thinly sliced
-
2 large carrots, peeled and cut into thick coins
-
2 medium zucchini, halved lengthwise and sliced crosswise
-
1 small head cabbage, shredded (about 4 cups)
-
1 medium butternut squash, peeled, seeded, and cubed
-
1/2 cup raw cashews, soaked overnight and drained (optional)
-
Optional toppings:
-
1 cup chopped parsley
-
1 cup cooked lentils
-
Roasted almonds or pumpkin seeds
-
Grated beets
Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Raw, Whole Foods Plant-Based Meal Prep Idea!
Description: This vibrant couscous salad features chickpeas, sweet roasted butternut squash, tangy pomegranate seeds, and fragrant spices to create a delicious and healthy meal. It’s perfect for Meatless Mondays, potlucks, or as a side dish for any gathering!
Ingredients:
For the dressing (makes extra):
• ⅓ cup fresh lemon juice
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ⅛ teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil (or your favorite plant-based oil)
For the couscous salad:
• 1 pound whole wheat couscous (or quinoa if you prefer)
• 1 can (15-ounce) chickpeas, drained and rinsed
• 2 medium onions, thinly sliced
• 2 large carrots, peeled and cut into thick coins
• 2 medium zucchini, halved lengthwise and sliced crosswise
• 1 small head cabbage, shredded (about 4 cups)
• 1 medium butternut squash, peeled, seeded, and cubed
• 1/2 cup raw cashews, soaked overnight and drained (optional)
Optional toppings:
• 1 cup chopped parsley
• 1 cup cooked lentils
• Roasted almonds or pumpkin seeds
• Grated beets
Instructions:
Step 1: Prepare the dressing
Combine all the ingredients for the dressing in a blender or food processor until smooth. Set aside.
Step 2: Prepare the vegetables
Preheat the oven to 400°F. In a large bowl, toss together the onion, carrot, zucchini, cabbage, and 1 tablespoon olive oil. Season with salt and pepper and spread out onto two baking sheets.
Roast for 20 minutes, stirring once halfway through. Remove from the oven and set aside.
Step 3: Cook the couscous
Fill a large saucepan with water and bring to a boil. Add the couscous and stir well. Cover the pan and remove from the heat. Let stand for 5 minutes, then fluff with a fork.
Step 4: Make the dressing
Drain the can of chickpeas and rinse with cold water. Place the chilled chickpeas and their liquid in a blender or food processor along with the remaining ⅓ cup lemon juice and 1 tablespoon olive oil. Blend until smooth.
Add the dressing mixture to the reserved dressing from step 1 and whisk until combined. Taste and adjust seasonings as desired.
Step 5: Assemble the couscous salad
Transfer the cooked couscous to a large mixing bowl. Stir in the roasted vegetables, chickpeas, and optional cashew cream. Pour the dressing over everything and toss until evenly coated.
Divide the couscous salad among four serving bowls. Top each portion with 1 tablespoon of the optional toppings. Serve immediately or cover and refrigerate for up to 3 days.
Makes 4 servings.
Note: For a more substantial meal, serve with some whole grain bread or flatbread.
Steps
|
1
Done
|
Step 1: Prepare the dressing |
|
2
Done
|
Step 2: Prepare the vegetables |
|
3
Done
|
Step 3: Cook the couscous |
|
4
Done
|
Step 4: Make the dressing |
|
5
Done
|
Step 5: Assemble the couscous salad |
