If you don’t have time to prepare a proper hot couscous, this salad is perfect for your lunchbox for a light meal or as a side dish with meat.
Ingredients
- 200g couscous
- 400g mixed vegetables (carottes, butternut squash, parsnip and red onions)
- 200g cooked or canned chickpeas
- One clove of garlic
- Two tablespoons of olive oil
- Thyme
- Juice of one lemon
- Pumpkin seeds
- Raisins
- Salt and pepper
Preheat the oven to 180°C. Boil water and pour it over your couscous, then let it rest so the couscous absorbs the water and becomes tender. Follow the water and couscous measurements indicated on the package.
While the couscous is resting, prepare your vegetables. Wash and dice carottes, butternut squash, parsnip and red onions. Place them on a baking tray lined with baking paper, add the minced garlic, drizzle with olive oil, and sprinkle with thyme, salt, and pepper. Toss well to coat all the vegetables.
Place the tray of vegetables in the oven and roast for approximately 25 minutes, keep checking your vegetables are not burned but just lightly caramelized. If you prefer, keep your vegetables, half cooked for extra crunch and more vitamins.
Once the vegetables are cooked and the couscous is ready, add chickpeas, pumpkin seeds, raisins and lemon juice. Mix together then season with salt and pepper.
Serve your salad warm and add some mint or basilic leaves. Bon Appetit.
