Pearl Couscous and Roasted Veggie Salad (Meal Prep)
A flavorful, easy-to-make salad featuring roasted veggies, pearl couscous, and a tangy yogurt mint sauce. Perfect for meal prep or a company-worthy dish.
Servings servings
Ingredients
- 3 cups chickpeas cooked
- 2 tbsp Ras El Hanout (also known as Moroccan spices, see notes) divided
- 4 tsp olive oil divided
- 3 carrots peeled and chopped in a bias in approx 1 inch size
- 1 large broccoli chopped into florets
- 2 red bell pepper halved and seeded
- 1 cup whole wheat pearl couscous dry
- ½ tsp ground turmeric
- 1 dash freshly cracked black pepper
- 1 cucumber seeded and finely diced
- 2 tbsp hazelnuts roughly chopped
- 3 tbsp raisins
- pickled onions to taste
- sea salt flakes to taste
Yogurt Mint Sauce
- 1 cup dairy-free yogurt I used soy
- 1 tbsp whole-grain mustard
- 1.5 tbsp lemon juice
- 1 garlic clove peeled, and finely minced
- ½ cup mint leaves finely chopped
Instructions
- Preheat your oven to 400 °F, (200C) fan assist. Prepare 2 baking trays lined with baking paper.
- Prepare the chickpeas: On the first tray, add the chickpeas along with 1 tbsp of Ras El Hanout and 2 tsp of olive oil. Toss well to coat evenly. Bake on the top rack of the oven for 20 to 25 minutes, until crispy, rotating halfway through for even baking. Once done, allow to cool.
- Prepare the veggies: On the second tray, combine the carrots, broccoli, 1 tbsp Ras El Hanout, and 2 tsp olive oil. Toss well to coat evenly. Place the red bell peppers cut-side down. Bake on the middle rack of the oven for 25 minutes. Once done, allow to cool.
- Prepare the couscous. In a small pot over medium heat, combine the dry pearl couscous, turmeric, and a pinch of black pepper. Add water and cook according to the packet instructions. Once cooked, rinse under cold water to prevent sticking.
- Prepare the yogurt mint sauce: by combining the yogurt, mustard, lemon juice, minced garlic, and mint leaves.
- Once the red bell peppers have cooled, peel off most of the skin with your hands, it should come off easily. This step is optional, but the skin can be slightly bitter, and I prefer the softer texture of peeled peppers. Then slice them into strips.
- Assemble: Prepare 4 containers. For optimal freshness, layer the ingredients in the following order: start with the yogurt sauce at the bottom, followed by the couscous, roasted vegetables, cucumber, chickpeas, hazelnuts, raisins, and pickled onions. Enjoy!
Video
Nutritional Information - Per Serving
Calories 650kcal | Carbohydrates 73g | Protein 23g | Fat 22g | Sodium 299mg | Fiber 22g | Vitamin A 544IU | Vitamin C 152mg | Calcium 256mg | Iron 9mg