{"id":227,"date":"2023-12-23T18:34:58","date_gmt":"2023-12-23T18:34:58","guid":{"rendered":"https:\/\/perfectlyplantly.verahutman.nl\/?p=227"},"modified":"2023-12-23T18:35:33","modified_gmt":"2023-12-23T18:35:33","slug":"vegan-couscous-salad","status":"publish","type":"post","link":"https:\/\/perfectlyplantly.verahutman.nl\/?p=227","title":{"rendered":"Couscous Salad with Crispy Chickpeas"},"content":{"rendered":"\n

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!<\/p>\n\n\n\n

\"Couscous<\/figure>\n\n\n
<\/div>
\n \n<\/div>\n
\n\t

Couscous Salad with Crispy Chickpeas<\/h2>\n\t\n<\/div>\n
<\/div>\n<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a> \n
<\/div>\n\n
<\/div>\n
Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>Fusion<\/span><\/div><\/div>\n
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
Servings <\/span>2<\/span> people<\/span><\/span><\/div><\/div>\n
<\/div>\n\n

Ingredients<\/h3>

Couscous<\/h4>
  • 180<\/span> gram<\/span> couscous<\/span><\/li>
  • 220<\/span> ml<\/span> vegetable stock<\/span><\/li>
  • 2<\/span> handfuls<\/span> raisins<\/span><\/li><\/ul><\/div>

    Filling<\/h4>
    • 2<\/span> tbsp<\/span> olive oil<\/span><\/li>
    • 400<\/span> gram<\/span> canned chickpeas<\/span><\/li>
    • 1<\/span> red bell pepper<\/span><\/li>
    • 1<\/span> courgette<\/span><\/li>
    • 1<\/span> red onion<\/span><\/li>
    • 2<\/span> gloves<\/span> garlic<\/span><\/li>
    • 1\/4<\/span> cucumber<\/span><\/li>
    • 50<\/span> gram<\/span> vegan feta<\/span><\/li>
    • 50<\/span> gram<\/span> cashew nuts<\/span><\/li>
    • bunch of<\/span> fresh parsley<\/span><\/li>
    • 1<\/span> tbsp<\/span> ras el hanout<\/span><\/li>
    • 1<\/span> tsp<\/span> smoked paprika<\/span><\/li>
    • 2<\/span> tbsp<\/span> lemon juice<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> chili powder<\/span> optional<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • 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.<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • 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. <\/span><\/div><\/li>
      • In the meanwhile, dice the cucumber and vegan feta. Roughly chop the cashew nuts and the parsley.<\/span><\/div><\/li>
      • Add everything to a large bowl, including all the spices. Stir well and enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        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!<\/p>\n","protected":false},"author":1,"featured_media":228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[164,45,62],"tags":[],"class_list":["post-227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-middle-eastern-dinner","category-salad"],"yoast_head":"\nCouscous Salad with Crispy Chickpeas - Perfectly Plantly<\/title>\n<meta name=\"description\" content=\"This perfectly spiced, weeknight vegan couscous salad is great for clearing out your pantry. 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