roast veg, chickpea & couscous salad (Edit recipe)

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this is one of those throw-it-all-in salads that somehow turns out so much better than expected.

it’s packed with fibre, plant protein and complex carbs, but more importantly, it’s easy, satisfying, and tastes even better the next day.

roasted veggies bring all the cosy vibes, chickpeas and lentils keep it hearty, and the fluffy couscous ties everything together. the real star though? it’s zingy, slightly sweet, and just makes everything taste better.

it’s the perfect make-ahead lunch or lazy weeknight dinner

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

20

Serves: 4

Ingredients

roast vegetables

0.25 whole Kabocha Squash, also known as a kent/jap pumpkin
1 whole Zucchini
1 whole Broccoli
1 Tbsp Extra Virgin Olive Oil
2 tsp Herbs de Provence, any mixed dried herbs

couscous

1 cup Israeli Couscous, dry
1 cup Hot Water

remaining salad ingredients

250 grams Chickpeas, canned, rinsed and drained
250 grams Lentils, Canned, rinsed and drained
2 cups Baby Spinach

dressing

0.25 cup Lemon Juice
0.25 cup Pure Maple Syrup
0.25 cup Extra Virgin Olive Oil
2 Tbsp Dijon Mustard
0.25 tsp Salt
0.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 200°C (fan-forced).
Chop the kabocha squash, zucchini, and broccoli into bite-sized pieces. Toss with olive oil and mixed dried herbs. Spread on a lined baking tray and roast for 25–30 minutes, or until golden and tender.
Add 1 cup of dry couscous to a heatproof bowl. Pour over 1 cup of hot water. Cover and let sit for 5 minutes, then fluff with a fork.
Rinse and drain the canned chickpeas and lentils. Add to a large mixing bowl with baby spinach and fluffed couscous.
Once the veggies are roasted and slightly cooled, toss them into the salad bowl.
In a small jar or bowl, whisk together lemon juice, maple syrup, olive oil, dijon mustard, salt and pepper until smooth and emulsified. Drizzle the dressing over the salad and toss gently to combine.
Serve warm or cold.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	537
Fat:	22 g
Carbohydrates:	71 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	318 mg
Fiber:	15 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.