Vegan Warm Couscous Salad recipe by Fabulous Faith
Check out this easy and delicious vegan recipe for one! Perfect for lunch, dinner or an after workout pick-me-up.
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Warm Couscous Salad
Ingredients
1 cup dry pearl couscous, cooked
2 tsp olive oil
2 cups cooked chickpeas
2 cups cherry tomatoes, quartered
½ English cucumber, sliced into half-moons
¼ cup olives, sliced
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped (optional)
Dressing
3 tbsp extra virgin olive oil
3 tbsp champaign vinegar
½ lemon, juiced
¼ tsp paprika powder
Warm couscous and lentil salad with roasted root vegetables and apricots
Heat oven to 200C/180C fan/gas 6. Tip the vegetables onto a roasting tray, season and drizzle with 1 tbsp of the olive oil. Roast for 20 mins, until the veg is cooked through and golden.
Meanwhile, toast the pine nuts in a small frying pan until just starting to brown. In a small bowl, whisk together the remaining olive oil with the red wine vinegar, honey, paprika and a little seasoning.
Heat the John West Creations Giant Couscous and Lentils according to packet instructions. Transfer to a large serving bowl and add the roasted vegetables, dressing, apricots and pine nuts. Just before serving, stir through the rocket and mint.
Warm CousCous Harvest Salad
Recipe sponsored by That's It (
Perfect for Thanksgiving, this delicious side dish is full of all the best autumn veggies. Brussels sprouts, sweet potatoes, couscous, cashews and a tangy maple-lemon dressing. Absolutely delicious! Add this one to the turkey table!
Couscous Salad with Roasted Vegetables and Chickpeas | Everyday Food with Sarah Carey
Listen up, people: This is one for the Dinner Hall of Fame. First of all it's healthy and easy (check, check). Trying to eat less meat? Check! But my favorite part is that it's the perfect thing to pack for lunch tomorrow, too. Half the trouble, double the fun. Oh, and did I mention it's pretty darn delicious? To get the ingredients for this meal, you'll definitely want to start in the produce aisle: Carrots, cauliflower, lemons, scallions, and arugula are all included in this veggie-heavy recipe. Chickpeas are a great meatless form of protein, and olive oil, cumin, and whole-wheat couscous round it out.
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Check out the video, where I'll show you how to cut up a cauliflower and the best way to slice carrots for roasting.
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Recipe Ingredients:
1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower (3 pounds),cored and cut into florets
1 1/2 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup whole-wheat couscous
1 tablespoon lemon zest
1/2 cup fresh lemon juice (from 3 lemons)
1 can (15 ounces) chickpeas, rinsed and drained
6 scallions, thinly sliced
5 ounces baby arugula
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Nutritional Info:
per serv (serves 4): 372 cal; 12 g fat (2 g sat fat); 12 g protein; 60 g carb; 14 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Couscous Salad with Roasted Vegetables and Chickpeas | Everyday Food with Sarah Carey
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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