Pearl Couscous Salad with Chickpea Croutons
Ingredients
- 2 1/2 dl pearl couscous
- 400 ml veggie stock
- 10-12 baby plum tomatoes
- 1 small red onion
- 2 small persian cucumbers
- 1 yellow bell pepper
- 1/2 cup mixed olives
- 2 tbsp fresh mint leaves
- 100 g vegan feta cheese
- 1 tbsp lemon juice
- 1 tsp olive oil
- salt and pepper to taste
Chickpea croutons
- 200 g 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
- 1 tsp chili flakes
- 100 g plant-based creme 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 puree, place in a bowl, and mix with creme 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.
