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