Pearl Couscous Salad with Chickpea Croutons
Ingredients
Salad
- 2 1/2 dl (1 cup) pearl couscous
- 400 ml (14 oz) boiling veggie stock
- 10-12 baby plum tomatoes, halved
- 1 small red onion, finely chopped
- 2 small persian cucumbers, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup mixed deseeded olives
- 2 tbsp fresh mint leaves, chopped
- 100 g (3.5 oz) vegan feta cheese, crumbled
- 1 tbsp lemon juice
- 1 tsp olive oil
- salt & pepper to taste
Chickpea croutons
- 200 g (7 oz) cooked chickpeas, drained and rinsed
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika powder
- 1/4 - 1/2 tsp chili powder
- salt to taste
Roasted pepper dressing
- 2 roasted red peppers (jarred)
- 1 tsp chili flakes
- 100 g (3.5 oz) plant-based crème fraiche
- salt to taste
Preparation
Pat dry chickpeas, place on a lined baking tray, coat with olive oil, add the seasoning, bake at 200°C / 400°F for 20 minutes, toss them, and bake for another 15 minutes or until golden brown and crispy. Let cool.
Blend the roasted peppers to a smooth purée, place in a bowl, and mix with crème fraiche, chili flakes, and salt.
Place pearl couscous in a pot and toast on medium-high heat for about 1 minute while constantly stirring. Add the boiling stock, cover, and let simmer for about 10 minutes. Place in a bowl, add lemon juice and olive oil, stir with a fork, let cool slightly, then add the remaining salad ingredients. Top with the chickpea croutons and the dressing.
