Course batch, Building block, Grains, Main Dish, Prep-friendly, Side
Cuisine Vegan
Ingredients
Roasted vegetables
3carrots1/4-inch thick halfmoons
1smallcauliflowersmall florets
1tspturmeric
fresh ground pepperto taste
Dressing
1/2cuplemon juicefrom 1 lemon
2tablespoonsolive oil (optional)
2 tablespoonswater
3clovesgarlicminced, or use 2 teaspoons garlic powder
1-inchpiecegingerminced, or use 2 teaspoons ginger powder
1tablespooncuminground
1teaspooncorianderground
1/2teaspooncinnamon
1/4teaspoon cayenne pepperor to taste
Salad components
1cupcouscous (whole wheat preferred)
1canchickpeasdrained and patted dry
1/2cupalmondssliced or chopped
2green onionssliced thinly
3/4cupdried currantsraisins or cranberries also work
2cupsbaby kalebaby spinach or Swiss chard work too, or any greens
1/2cupcilantrochopped
Instructions
Roasted vegetables
Preheat oven to 375 degrees Fahrenheit.
Toss carrots and cauliflower with turmeric, salt, and pepper. You can use a teaspoon of oil if desired, or spritz with aquafaba or vegetable broth.
Spread the vegetables on lined baking sheet. Roast for 40 min, flipping once partway.
Dressing
If you have a small container for your blender or food processor, place all ingredients in it and process until smooth. You can omit the olive oil if desired (add a little more water).
Otherwise, make sure to mince the garlic and ginger finely, then mix together.
Couscous and assembly
In a medium pot with lid, bring 1 cup water to a boil. Stir in 1 cup whole wheat couscous, cover, turn off heat.
After 5 min, fluff with a fork.
In a large salad bowl, mix half of the roasted veggies with the chickpeas, almonds, green onions, currants, leafy greens, and cilantro. Add the couscous.
Mix in 1/2 cup of the dressing. Toss and serve.
Notes
Double up the vegetables for roasting as well as the dressing, and use the leftovers to make pizza. (See specific directions in the Planned & Plant-based challenge guide.)Look for whole wheat couscous as much as possible. Regular couscous will work too! "Israeli" or "pearl" couscous is different and has to be cooked like pasta, but would work here, as well as any other grain really (orzo pasta, quinoa, pearl barley, millet...). Follow relevant cooking directions.