Vegan Moroccan Couscous Salad with Spring Veggies
A vibrant Moroccan Couscous Salad with Spring Vegetables like Asparagus, spring onions and red peppers. Chickpeas add protein and more deliciousness.
Servings: 6 servings
Calories: 386kcal
Ingredients
- 1 cup couscous
- 2 cups chickpeas (cooked or canned, drained)
- 20 asparagus spears (tough ends trimmed, then cut into ¼-inch pieces)
- 1-2 large roasted red bell peppers
- 6 spring onions (green and white parts chopped)
- 8-10 medjool dates (chopped, can use golden raisins instead)
- ½ cup almonds (roasted, coarsely chopped)
- 1 teaspoon extra virgin olive oil
- Salt and ground black pepper to taste
- ¼ cup cilantro (minced)
For the dressing
- 2 tablespoon extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon red pepper flakes
- 4 green cardamom pods (seeds removed, then crushed into a powder. Discard skins.)
- 2 teaspoon cumin (roasted and powdered)
- 2 cloves garlic (crushed)
- Salt to taste
Instructions
- Make the dressing by blending all ingredients together really well. Use a blender or a mortar and pestle. Set aside.
- In a saucepan, bring 1 ¾ cups of water to boil. Season with salt and ground black pepper.
- When the water boils, add the couscous and turn off the heat. Stir once to mix, then cover and let the couscous stand at least 10 minutes.
- In a larger pan, heat 1 teaspoon of olive oil. Add the asparagus, season with salt and ground black pepper, and stir-fry about 3-4 minutes.
- Add the couscous and the chickpeas and heat unitl warmed through, stirring occasionally.
- Turn off the heat and add the roasted red peppers and spring onions along with the dressing, almonds, dates, and coriander. Stir well to mix.
- Serve warm or cold.
Nutrition
Calories: 386kcal | Carbohydrates: 61g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Potassium: 627mg | Fiber: 10g | Sugar: 23g | Vitamin A: 763IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 4mg