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Oriental Chickpea-Couscous Salad

Oriental Chickpea-Couscous Salad

Course after work cooking, clean eating, easy recipe, glutenfree, light dishes, vegan
Cuisine oriental
Keyword Oriental Chickpea-Couscous Salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS ORIENTAL CHICKPEA-COUSCOUS SALAD

  • 600 g cauliflower
  • 100 g peas frozen, defrosted
  • 4 tbsp tahini
  • salt
  • 200 g chickpea-couscous
  • 2 lemons juice of
  • 2 tbsp sesame oil
  • 1 pinch of salt
  • 4 tsp black cumin
  • 2 tsp cinnamon
  • 300 g cucumbers
  • 100 g dates, raisins or 2 Madjool dates
  • 1 bunch parsley

TOPPiNGS

  • Pomegranate seeds
  • roasted pine nuts
  • more parsley

Instructions

PREPARATION ORIENTAL CHICKPEA-COUSCOUS SALAD

  1. Preheat oven to 180°.

  2. Wash cauliflower, dry well, remove the stalk and divide into small florets.

  3. Defrost frozen peas.

  4. Mix tahini with 12 tablespoons water and salt. Toss cauliflower florets and peas in the mixture and place on a baking sheet lined with parchment paper. Roast in the oven for 15 minutes. Remove and let cool.

  5. Meanwhile, prepare chickpea couscous according to package directions and let cool.

  6. Place in a bowl and season with lemon juice, oil, salt, black cumin and cinnamon.

  7. Wash, dry and finely dice the cucumber, also add.

  8. Coarsely chop dates and add.

  9. Wash parsley, dry well, chop coarsely and add.

  10. Add oven-roasted vegetables to salad and mix well.

  11. Garnish with pomegranate seeds, toasted pine nuts and more parsley.