Roasted Sweet Potato Couscous Salad (Easy, Healthy, Vegan Recipe)
Today’s brand new recipe is a super hearty, flavourful and healthy couscous salad, packed with delicious roasted onions and sweet potato. Dotted with protein-packed chickpeas and beautiful pomegranate seeds, topped with cream hummus and wrapped up in fragrant spices like ras-el-hanout. This recipe is a real winner! ????
For the sweet potatoes:4 medium sweet potatoes
400g tin chickpeas
1 red onion
2 tbsp olive oil
1 tbsp ras el hanout
½ tsp chilli flakes
Salt and pepper to taste
For the couscous:
350ml low sodium vegetable stock
2 tbsp olive oil
2 tsp ras el hanout
Salt and pepper to taste
300g couscous
50g raisins
1 lemon
Salad:
100g cavolo nero
80g pomegranate seeds
15g parsley
To Serve:
200g Hummus
Prepare the sweet potato | Cut the sweet potato into 1 inch cubes | Drain, rinse and pat dry the chickpeas | Peel the red onion and cut into 8 wedges | Put the olive oil, ras el hanout, salt and pepper in the mixing bowl and stir to make a marinade | Add the sweet potato, chickpeas and red onion to the bowl and stir to coat | Tip the contents of the bowl evenly onto the baking tray, put the tray in the oven and roast for 25-30 minutes until the potatoes are tenderPrepare the couscous | Mix the stock, olive oil, ras el hanout, chilli flakes and a little salt and pepper in a jug | Add the couscous and raisins to a mixing bowl and toss to combine | Pour the stock into the bowl, stir once to mix, cover the bowl and set to one side for at least 10 minutes
Prepare the cavolo nero | Rip the spines from the cavolo nero leaves and discard | Shred the cavolo nero | Place the cavolo nero in a colander, put the colander in the sink and pour boiling water from the kettle over the cavolo nero | Shake to get rid of any excess water
Build the salad | Cut the lemon in half | Pick the parsley leaves and finely slice (set half to one side for garnish) | Fluff the couscous with a fork | Squeeze half the lemon juice over the couscous, sprinkle over the parsley and toss to combine | Remove the roasting tin from the oven, transfer the contents of the bowl to the tin, add the cavolo nero and toss to combine | Sprinkle over the pomegranate seeds, remaining parsley and lemon juice
Time to serve | Spoon the Sweet Potato Couscous Salad into serving bowls | Garnish with any remaining parsley and pomegranate seeds | Dress the salad with dollops of hummus and serve immediately
#vegan #dinner #recipe #couscous #healthy #salad
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Moroccan Couscous Salad with Chickpeas - Vegan Recipe
A simple Moroccan Couscous Salad with Chickpeas, Vegetables and Raisins
Moroccan Vegetarian Recipe
2 Servings
Ingredients:
200g Couscous
100g Chickpeas boiled (dry weight)
1 Bell Pepper
1 Onion
1 Zucchini
1 Carrot
60g Raisins
2 Cloves Garlic
1 tbsp Mint
1/2 tsp Cinnamon
1/2 tsp Cumin
1/2 tsp Allspice
1 tsp Coriander
3 tbsp Lemon Juice
2 tbsp Olive Oil
300ml Broth + 1/4 tsp Turmeric
Couscous Recipe with Roasted Peppers & Chickpeas - Кус-кус с печёным перцем
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This hearty supper is healthy, cheap and filling meal - great for an easy meal for you or your family. It is quick, delicious and I just love the texture and flavour roasted peppers add to this dish. An exotic and colorful couscous dish with chickpeas and roasted red peppers. Serve as a hot dish or cold as a salad.
Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
Chickpea, Turmeric Pearl Couscous & Creamy Harissa Salad (meal prep) #plantbasedrecipes
This meal prep is so delicious and comes together in under 20 minutes, with couscous being the only part that requires cooking. I love adding turmeric to my grains when it fits the flavour profile, and the added black pepper and olive oil bring extra taste but also boost the curcumin absorption (that’s the active ingredient in turmeric). Combined with the chickpeas and crunchy veggies it’s an absolute dream for your taste buds, and the creamy harissa dressing really makes it! It’s sweet, spicy and tangy all at the same time. Here I used lemon and grapefruit, but orange would also work very well.
For a gluten-free option, you can use quinoa or brown rice.