Salsa Verde couscous

I do like a couscous salad. They’re quick and easy to prepare and easy to scale up if you want some leftovers which is what I did with this recipe from ‘Bosh – Healthy Vegan’. In the original recipe, the salsa verde makes enough for four servings so it seemed meant to be. You could switch out the chickpeas with some quorn/meat substitute or if you’re not vegan, feta would be delicious.

Serves 4

Ingredients

  • 1 tin chickpeas
  • 1/2 tsp sumac
  • 1/2 tsp maple syrup
  • 1 onion
  • 2 courgettes
  • 1 red pepper
  • 2 tsp olive oil
  • 300g couscous
  • 2 small green chillis
  • 2 garlic cloves
  • 30g coriander leaves
  • 25g parsley
  • 15g mint
  • 10g basil
  • 1 tsp dijon mustard
  • 2 tbsp cornichons
  • 1 tbsp olive oil
  • 1/2 tbsp capers
  • 3 tbsp water
  • 1 lime
  • 1 pomegranate

Method

1.) Preheat the oven to 190 degrees C and line a baking tray with some baking paper. Put some kitchen roll on a plate.

2.) Open the tin of chickpeas, drain and rinse the chickpeas, pour them onto a plate and pat the chickpeas dry.

3.) Move the chickpeas to a mixing bowl, add the sumac and syrup and stir to coat.

4.) Pour the chickpeas onto the tray.

5.) Peel and slice the onion and dice the courgette and pepper

6.) Add the veg to the tray with the chickpeas and season. Put in the oven for 25 minutes.

7.) In the meantime, make the salsa. In a blender, add the chilli (seeds in or out depending on how spicy you want to go), the coriander (save some for a garnish), basil, mint and parsley. Peel the garlic and add that. Add the vinegar, mustard, capers, cornichons, oil and water to the blender. Halve the lime and squeeze in the lime juice. Blitz to a liquid.

8.) Prepare the couscous. Boil some water (about 450ml). Put the couscous in a big bowl. Pour over the boiling water so it’s covered. Leave for a few minutes and fluff up with a fork.

9.) Prepare the pomegranate by chopping in half and extracting the seeds.

10.) Once the veg and chickpeas are cooked, mix with the couscous and serve onto plates. Dollop over spoonfulls of the salsa verde and sprinkle over the pomegranate seeds and remaining coriander leaves.

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