I love couscous salads as, not only, are they delicious, but also, really easy and quick.
This is the perfect midweek dinner: you’re too tired to cook, but need some comforting food. As a bonus, it re-heats really well for the next day’s lunch.
And I know, it’s not actually appropriate to call salad to a recipe with hot dogs. But these ones are made with soy and mediterranean veggies, so it kind of counts as vegetables, right?
VEGETARIAN COUSCOUS SALAD WITH ROASTED VEGGIES
Course: DinnerDifficulty: Easy4
servings10
minutes25
minutesEasy vegetarian couscous salad with roasted veggies, chickpeas, veggie hot dogs and cashews.
Ingredients
Roasted Veggies
1 onion
1 bell pepper
1 can chickpeas (260g, drained)
5 vegetarian hotdogs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
pinch of cayenne pepper
2 tablespoons olive oil
1/2 cup cashews
COUSCOUS1 cup couscous
2 cups boiling water
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
- Preheat the oven to 200º. Line a rimmed baking sheet with parchment paper.
- Cut the onion, the bell pepper, and the hotdogs into 3cm pieces. Place them on the baking sheet. Add the drained chickpeas.
- Season with salt, pepper, garlic powder, paprika, and cayenne pepper. Add the olive oil and mix until everything is covered with the seasoning. Bake for 20 minutes.
- Meanwhile, to a large bowl, add the couscous, season with salt and pepper and add the recently boiled water. Cover tightly with cling film.
- After 20 minutes, add the chopped cashews to the veggies and bake for 5 more minutes.
- Mix the couscous with a fork, add the veggies, and then mix until combined.
- Serve with chopped parsley and enjoy!
Recipe Video
Notes
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VEGETARIAN COUSCOUS SALAD WITH ROASTED VEGGIES
