Description
Light and delicious couscous salad with roasted yellow and red peppers and chickpeas
Ingredients
Scale
- 3/4 cup Couscous
- 1 1/2 cup Water (hot)
- 1/2 tbsp Vegetable Stock Powder
- Salt
- Pepper
- 1/2 cup Yellow Capsicum (finely chopped)
- 1/2 cup Red Capsicum (finely chopped)
- 3/4 cup Chickpeas
- 1/2 tsp Chilli Powder
- 3 tbsp Olive Oil (extra virgin)
- 1/2 tbsp Lemon Juice
- 1/2 tbsp Honey
- 1/4 cup Goats Cheese or Feta Cheese (crumbled)
Instructions
- In a large mixing bowl, add couscous, stock powder, salt, pepper and pour hot water and cover. Let this sit for 10 minutes.
- After 10 minutes, puff up the couscous with a fork and let it come to normal room temperature.
- Preheat the oven to 180 degree celsius.
- In a bowl, add chickpeas and 1/2 tbsp olive oil. Add chilli powder and mix.
- In another bowl, add the chopped yellow and red capsicums. Add 1/2 tbsp olive oil, salt, pepper and chilli powder and mix well.
- Transfer these in two sections a baking tray and let cook for about 20-25 minutes at 180 degree celsius.
- Prepare the dressing by mixing together the remaining olive oil (2 tbsp) with honey and lemon juice.
- In a large salad bowl, add the couscous, grilled veggies, oven roasted chickpeas and pour over the dressing. Add the crumbled cheese and refrigerate the salad before serving.
Notes
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