Spiced Pearl Couscous Salad with Harissa Eggplant and Pumpkin
Ingredients
- 400 g pearl couscous (for gluten-free: use gluten-free couscous)
- 1 tsp turmeric
- Olive oil, salt, and pepper
- 75 g sun-dried tomatoes
- 1 small orange pumpkin, cut into cubes
- 1 eggplant, cut into pieces
- 1 tsp harissa
- 250 ml unsweetened plant-based yogurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
Garnishes
- Pickled red onion
- Pistachios or cashews
- Fresh coriander or parsley
Preparation
Cook the pearl couscous according to package instructions, drain, and let it cool then mix in the turmeric, salt, pepper, and some olive oil.
Place the pumpkin and eggplant in a bowl, drizzle with olive oil and harissa, spread on a baking sheet, and roast for 30 minutes at 180 degrees Celsius until done.
Make the dressing by mixing the yogurt, tahini, lemon juice, garlic powder, and salt.
Divide the couscous among plates, top with the roasted vegetables and sun-dried tomatoes, and drizzle the dressing over it.
Finish with pickled red onion, cashews and/or pistachios, and fresh coriander or parsley.
Tips
This recipe is ideal for lunch or meal prep dinner, is easy to make, tasty, colorful, nutritious, and ready in 40 minutes.
It is vegan and budget-friendly, with a gluten-free option available.
