Warm Chickpea Brussels Sprout Couscous Salad Bowl
Ingredients
- 8-10 brussels sprouts
- 1 teaspoon extra virgin olive oil
- 1 cup israeli couscous
- 1 cup water
- 1 can drained chickpeas
- salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- pinch of turmeric
- half a lemon
- ripe avocado
- romaine lettuce
- orange sugar bomb tomatoes
- baby sweet bell peppers
- Persian cucumbers
- red cabbage
- mandarin oranges
- fresh mint
- olive oil
- lemon wedges
- black pepper
Preparation
Trim off about 8-10 brussels sprouts and cut in half
In a sauté pan sear the brussels in 1 teaspoon extra virgin olive oil for 2-3 minutes without moving
Add 1 cup israeli couscous to the pan to toast for a minute or two then add 1 cup water plus a few extra tablespoons
Add 1 can drained chickpeas plus a couple pinches salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and a pinch of turmeric. Boil on medium heat until water is absorbed then squeeze half a lemon over it
Serve over a salad that is varied in texture. Simply dress the salad with drizzle of olive oil, lemon wedges, salt and pepper
This one is perfection with the sweetness of the mandarins and bell peppers mixed with the tart lemon, and buttery avocado. No vinegar needed
