Roasted Vegetable, Chickpea & Pearl Couscous Salad
Serves 4
Roasted Vegetable, Chickpea & Pearl Couscous Salad
About The Recipe
Enjoy this Roasted Vegetable & Chickpea Couscous Salad — a vibrant, wholesome dish packed with fluffy couscous, hearty chickpeas, roasted vegetables, and fresh greens. Finished with creamy feta and a zesty lemon dressing, it’s a simple, nourishing meal that’s perfect for any day of the week.
Nutrition Information (per serve)
Energy
1465 kJ (350 kcal)
Protein
15 g
Fat
14 g
Saturated Fat
4 g
Carbohydrates
36 g
Sugars
6 g
Fibre
8 g
Instructions
Step 1
Cook couscous following packet instructions.
Step 2
Preheat the oven to 200°C (180°C fan-forced). Place the zucchini, capsicum, red onion and tomatoes on a large baking tray. Drizzle with most of the olive oil, season with pepper, then toss well. Roast for 20–25 minutes, turning once, until tender.
Step 3
Transfer the couscous to a large bowl. Add the chickpeas and roasted vegetables. Toss gently so everything is evenly combined. Add the spinach and rocket and fold through.
Step 4
In a small bowl, whisk together the lemon juice, honey and remaining olive oil with pepper to taste. Drizzle over the salad and toss lightly to coat.
Step 5
Divide into portions scatter over the feta and serve warm or at room temperature.
Ingredients
1 cup cooked pearl couscous (60g uncooked or 1/3 cup)
1 x 400 g can chickpeas, drained and rinsed
1 medium zucchini, cut into chunks
1 red capsicum, diced
1 small red onion, cut into wedges
1 cup cherry tomatoes
2 tablespoons olive oil, divided
2 cups baby spinach leaves
1 cup rocket leaves
80 g feta cheese, crumbled
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
Ground pepper, to taste