Fluffy couscous mixed with roasted veggies, herbs, and a zesty lemon dressing for a fresh, light dish.
# What you need:
→ Couscous
01 - 1 cup couscous
02 - 1.25 cups boiling vegetable broth
03 - 1 tablespoon olive oil
→ Roasted Vegetables
04 - 1 small zucchini, diced
05 - 1 small red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 1 small red onion, diced
08 - 2 tablespoons olive oil
09 - 0.5 teaspoon ground cumin
10 - 0.5 teaspoon ground coriander
11 - 0.25 teaspoon smoked paprika
12 - Salt and black pepper, to taste
→ Salad Additions
13 - 0.5 cup canned chickpeas, drained and rinsed
14 - 0.25 cup raisins or golden sultanas
15 - 0.33 cup fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped
17 - 0.25 cup toasted slivered almonds (optional)
→ Dressing
18 - Juice of 1 large lemon
19 - 2 tablespoons extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - 0.5 teaspoon honey or maple syrup
22 - Salt and pepper, to taste
# Steps to follow:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper. Toss diced zucchini, red bell pepper, carrot, and red onion with olive oil, cumin, coriander, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
02 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and golden. Remove from oven and allow to cool slightly.
03 - Place couscous in a large bowl, pour boiling vegetable broth and 1 tablespoon olive oil over it. Cover with a plate and let rest for 5 minutes. Fluff with a fork to separate the grains.
04 - Whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper in a small bowl.
05 - Add roasted vegetables, chickpeas, raisins, chopped parsley, mint, and toasted almonds if using to the couscous. Pour dressing over and toss gently to combine.
06 - Serve the salad at room temperature or chilled, garnished with additional fresh herbs if desired.
