Warm Chickpea and Brussels Sprout Couscous Salad
Ingredients
- 8-10 Brussels sprouts
- 1 teaspoon olive oil
- 1 cup couscous
- 1 cup water plus a few extra tablespoons
- 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 for dressing
- Lemon wedges
- Salt and black pepper for dressing
Preparation
Trim the butt off about 8-10 Brussels sprouts and cut them in half
In a sauté pan, sear the Brussels sprouts in 1 teaspoon olive oil for 2-3 minutes without moving
Add 1 cup couscous to the pan and toast for a minute or two, then add 1 cup water plus a few extra tablespoons
Add 1 can drained chickpeas along with a couple pinches of 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 with varied texture and dress with a drizzle of olive oil, lemon wedges, salt, and pepper
Tips
This salad is perfect with the sweetness of mandarins and bell peppers balanced by the tart lemon and buttery avocado, and no vinegar is needed
