Moroccan Couscous Salad (Vegan)
Warming ras el hanout spices, fluffy couscous, roasted vegetables and filling humble chickpeas with a welcome sweetness of dried apricots are all combined to create a delicious vegan couscous salad! Eat it warm on chilly winter days, or make it into a cold al fresco meal for hot summer days! Serve this Moroccan Couscous Salad as a side dish or as a satisfying lunch, that you can easily pack to take to work or on a picnic!
Ingredients
- ½ vegetable stock cube
- 100 g couscous
- 400 g tinned chickpeas 240g drained weight
- 5 tablespoon olive oil
- 100 g butternut squash peeled and cut into 1cm cubes
- 1 tablespoon ras el hanout
- 30 g flaked almonds
- 1 courgette cut into thick semi-circles
- 1 garlic clove minced
- 30 g dried apricots roughly chopped
- 1 red pepper cored and cut into chunks
- 1 red onions peeled and cut into 8 wedges
Instructions
- Preheat the oven to 200°C Fan. Line a large baking/roasting tray with baking parchment.
- Add the chopped red pepper, red onions, courgette and butternut squash to a prepared tray, spreading the vegetables out as much as possible. Drizzle them with olive oil and season with salt and pepper.
- Roast for 20-25 min until tender and slightly browned.
- In the meantime, drain the chickpeas and run them under cold water.
- Toast flaked almonds in a dry frying pan until slightly browned.
- Place couscous into a large heatproof bowl, crumble in a stock cube and give it a good mix. Pour 160 ml of boiling water on top and cover the bowl with a plate and leave it for 7 minutes for the stock to absorb.
- Add 2 tablespoon of olive oil into a large non-stick frying pan set over medium heat. Add the ras el hanout into the oil and cool for 30 seconds.
- Then tip in the drained chickpeas, apricots and garlic and stir for a minute to coat everything in spices.
- Fluff the couscous up with a fork, then add the roasted vegetables and spiced chickpeas. Mix everything well.
- Divide Moroccan Couscous Salad between bowl, scatter toasted almonds on top and drizzle everything with some extra olive oil.
Nutrition
Calories: 598kcalCarbohydrates: 104gProtein: 24gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 201mgPotassium: 1397mgFiber: 20gSugar: 23gVitamin A: 7991IUVitamin C: 111mgCalcium: 219mgIron: 7mg
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