Pearl Couscous Salad with Roasted Vegetables

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

Chop any veggies of choice: zucchini, red peppers, onions, and green peppers.

Season the veggies with salt, black pepper, cayenne pepper, oregano, and drizzle with extra virgin olive oil.

Roast the veggies at 350 degrees for about 30 minutes, stirring occasionally.

In the meantime, add 2 cups of pearl couscous to a pan and toast it until it turns light brown in color, stirring continuously for about 1-2 minutes.

Once toasted, add 1.5 cups of water to the pan and season with salt to taste.

Bring the water to a boil, then reduce the heat, cover, and cook for about 10-12 minutes or until the pearl couscous is tender.

In a large bowl, combine the cooked couscous and the roasted veggies.

Top the salad with some toasted chickpeas and fresh herbs (dill leaves and basil).

For the dressing, combine 3 tablespoons of olive oil, 2 cloves of minced garlic, 2 teaspoons of lemon juice, 1 tablespoon of apple cider vinegar, and salt and pepper to taste.

Give the salad a nice toss and serve at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary