VEGETARIAN COUSCOUS SALAD WITH ROASTED VEGGIES

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

Recipe by Beet the RushCourse: DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Easy 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


  • COUSCOUS
  • 1 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

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VEGETARIAN COUSCOUS SALAD WITH ROASTED VEGGIES

vegetarian couscous salad WITH ROASTED VEGGIES

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