PEARL COUSCOUS & ROASTED VEGGIE SALAD (MEAL PREP)

Name: PEARL COUSCOUS & ROASTED VEGGIE SALAD (MEAL PREP)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern, African
Ingredients: 1 cup pearl couscous dry; 1 tsp turmeric; 1/2 tsp olive oil; salt & pepper; 1 large broccoli head diced; 3 carrots; 3 cups cooked chickpeas; 2 tbsp ras el hanout; 1.5 tbsp olive oil; 2 red capsicum halved and seeds removed; 1 red onion diced; 1 cucumber diced; 4 tbsp chopped hazelnuts; 4 tbsp sultanas; 1 cup soy yogurt; 1 tbsp wholegrain mustard; 1/2 lemon juiced; 1 garlic clove minced; 1/2 cup finely chopped mint leave; salt & pepper to taste

8 steps

Prep:10minCook:20min

This roasted vegetable salad is seriously next-level! The combination of flavours and texture is dreamy, and that’s one meal you’ll be looking forward to. I’m using it as a meal prep recipe, but it’s also totally company-worthy! We simply combine the veggies with ras el hanout, a delicious marocain spice mix and let the oven do most of the work! This salad is delicious even without the sauce, so I’d say it is optional, but it does take it to the next level and only takes 2 minutes to put together. If you can’t be bothered peeling the red bell pepper/capsicums (fair), don’t skip them completely, you could use jarred roasted capsicum instead!

Updated at: Thu, 17 Aug 2023 08:01:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories620.4 kcal (31%)

Total Fat18 g (26%)

Carbs95.1 g (37%)

Sugars22.1 g (25%)

Protein22.1 g (44%)

Sodium635.2 mg (32%)

Fiber18.2 g (65%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 400F/200C.

Step 2

Add the chickpeas, carrots and broccoli to a baking tray. Combine with olive oil and ras el hanout. Bake for 20 minutes.

Step 3

Add the capsicums and red onions to a baking tray. Bake for 20 minutes.

Step 4

Add 1 tsp olive oil, turmeric, a pinch of salt and pepper, and the pearl couscous to a small pot on medium heat. Stir well. Add water and cook according to the packet's instructions.

Step 5

Combine all the ingredients of the yogurt mint sauce.

Step 6

Once baked, rinse the capsicum under cold water to remove the skin and slice them.

Step 7

Add the couscous, roasted vegetables, cucumber, sultanas and hazelnut to a large salad bowl and mix well.

Step 8

Divide into 4 containers and keep the sauce separate until serving. Enjoy!

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