Roasted Vegetable Chickpea Couscous Salad With Sultanas
This roasted vegetables couscous salad is a colorful dish bursting with flavour. You could say that it makes healthy taste good!
- 2 ½ cup Couscous
- 1 vegetable organic stock cube
- 800 ml water
- 1 medium to large onion
- 10 clove garlic
- 1 big red or orange bell pepper
- 2 can chickpeas
- 5 tbsp olive oil (extra virgin)
- 300 g green beans
- 1 large courgette
- 1 lemon
- 1 cup sultanas
- 1 cup Feta cheese
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First, melt a vegetable organic stock cube in hot water.
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Then, add your mixture to your couscous.
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Cover that up and let it soak to soften.
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Meanwhile, chop your onion, pepper, courgette, and green beans in similar sizes.
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After that, add salt and black pepper with some olive oil to your chopped vegetables and cloves of garlic with their skin. Put them all in a tray for them all to bake together.
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Then after your vegetables are baked and slightly charred in the oven for about 30 minutes, pour them into the couscous with its juices and everything.
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After your vegetables roast together, bring them out and fluff the couscous then mix them with couscous, then add your sultanas.
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Finally, dress it with arugula or rocket leaves, feta cheese and sultanas.
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And there you have it! Enjoy it warm or chilled!
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