Serves 4-6
Prep time: 5 mins Cooking: 25 mins
This hearty couscous and winter vegetable salad is packed with colourful roasted vegetables, protein-rich chickpeas and warming spices, making it a satisfying meal for cooler days. Sweet potato, cauliflower and red onion are roasted until tender and combined with fluffy couscous and a hint of cumin for a simple dish that’s full of flavour. Enjoy it as a light lunch, a nutritious dinner, or as a delicious side to share with family and friends.
Ingredients
1 medium (400g) golden sweet potato, cut into 2cm chunks
3 cups (400g) cauliflower florets
1 small red onion, chopped
2 tbsp extra virgin olive oil
2 tsp ground cumin
1 cup (400g) organic couscous
1 tbsp organic chicken stock powder
1 cup (250ml) boiling water
400g can chickpeas, drained
2 tbsp nutritional yeast
1 cup (30g) baby rocket leaves or baby spinach leaves
Method
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Preheat oven to 200°C. Toss the sweet potato, cauliflower and red onion with the oil and cumin. Place on a baking tray and cook for 20-25 minutes or until cooked.
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Meanwhile, place the couscous and stock powder in a large mixing bowl. Pour over the boiling water and leave to soak for 5 minutes. Fluff up with a fork. Stir through the chickpeas and nutritional yeast.
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Stir the cooked vegetables through the couscous mixture and season to taste with black pepper. Top with the rocket or baby spinach leaves.