Couscous Salad with Crispy Chickpeas
This couscous salad is an ideal weeknight recipe. Easy to put together and always tasty due to large amounts of seasoning. As always, feel free to up the amount of herbs and spice, it only makes this salad better!
Couscous Salad with Crispy Chickpeas
Ingredients
Couscous
- 180 gram couscous
- 220 ml vegetable stock
- 2 handfuls raisins
Filling
- 2 tbsp olive oil
- 400 gram canned chickpeas
- 1 red bell pepper
- 1 courgette
- 1 red onion
- 2 gloves garlic
- 1/4 cucumber
- 50 gram vegan feta
- 50 gram cashew nuts
- bunch of fresh parsley
- 1 tbsp ras el hanout
- 1 tsp smoked paprika
- 2 tbsp lemon juice
- 1/2 tsp chili powder optional
- 1/2 tsp salt
Instructions
- Preheat the oven to 200 degrees. Drain the chickpeas. Line a baking tray and add the chickpeas. Cover with 1 tbsp of oil and generously salt. Put in the oven for about 25 minutes until crispy.
- Boil 220 ml of vegetable stock, together with the raisins to soften them. Take the pan of the heat, add the couscous, stir well and let it rest with the lid on the pan.
- Dice the onion, press the garlic, cube the paprika and courgette. Heat some oil in a pan and add everything. On a medium heat, bake until the veggies go soft, for about 7 minutes.
- In the meanwhile, dice the cucumber and vegan feta. Roughly chop the cashew nuts and the parsley.
- Add everything to a large bowl, including all the spices. Stir well and enjoy!