Pearl Couscous & Roasted Veggie Salad (Meal Prep)

Name: Pearl Couscous & Roasted Veggie Salad (Meal Prep)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: African, Middle Eastern
Ingredients: 1 cup pearl couscous (dry); 1 tsp turmeric; 1/2 tsp olive oil; 1 large broccoli head (diced); 3 carrots; 3 cups chickpeas; 2 tbsp ras el hanout; 1.5 tbsp olive oil; 2 red capsicum (halved and seeds removed); 1 red onion (diced); 1 cucumber (diced); 4 tbsp chopped hazelnuts; 4 tbsp sultanas; 1 cup dairy-free yogurt; 1 tbsp wholegrain mustard; 1/2 lemon (juiced); 1 garlic clove (minced); 1/2 cup finely chopped mint leaves

8 steps

Prep:20minCook:20min

A flavorful, easy-to-make salad featuring pearl couscous, roasted veggies, and a tangy yogurt mint sauce. Perfect for meal prep or a company-worthy dish.

Updated at: Mon, 09 Oct 2023 07:02:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories983.6 kcal (49%)

Total Fat23.8 g (34%)

Carbs155.3 g (60%)

Sugars32.1 g (36%)

Protein41.8 g (84%)

Sodium274.7 mg (14%)

Fiber27 g (96%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cuppearl couscous

dry

1 tspturmeric

½ tspolive oil

1 headbroccoli

large, diced

3carrots

3 cupschickpeas

2 Tbspras el hanout

1 ½ Tbspolive oil

2red capsicum

halved and seeds removed

4 Tbspchopped hazelnuts

4 Tbspsultanas

1 cupdairy-free yogurt

1 Tbspwholegrain mustard

0.5lemon juiced

Instructions

Step 1

Preheat the oven to 400F/200C. Prepare a baking tray for the vegetables.

Step 2

Add the chickpeas, carrots, and broccoli to the baking tray. Drizzle with olive oil and sprinkle with ras el hanout. Bake for 20 minutes.

Step 3

Place the capsicums and red onions on a separate baking tray. Bake for 20 minutes.

Step 4

While the vegetables are roasting, prepare the couscous. In a small pot on medium heat, add olive oil, turmeric, a pinch of salt and pepper, and the pearl couscous. Stir well. Add water and cook according to the packet's instructions.

Step 5

Prepare the yogurt mint sauce by combining all the ingredients in a bowl. Stir until well combined.

Step 6

Once the capsicums are baked, rinse them under cold water to remove the skin and slice them.

Step 7

In a large salad bowl, combine the cooked couscous, roasted vegetables, cucumber, sultanas, and hazelnuts. Mix well.

Step 8

Divide the salad into 4 containers. Keep the yogurt mint sauce separate until serving. Enjoy your meal-prepped salad!

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