Warm Couscous Salad
Ingredients
-
1
tbsp
olive oil
-
1
tsp
cumin seeds
-
1
tsp
chili flakes
-
1
large
shallot, finely diced
-
4
cloves
garlic, minced
-
¼
cup
capers
-
¼
cup
sundried tomatoes, sliced
-
1
tbsp
salt
-
½
tsp
cracked pepper
-
1
tbsp
vegetable bullion paste
-
1 ½
cups
hot water
-
1
medium
zucchini, sliced
-
1
cup
chickpeas
-
1
cup
couscous
-
1
lemon
zest + juice
-
2
tbsp
pumpkin seeds
-
2
tbsp
sunflower seeds
-
⅓
cup
fresh Italian parsley, finely chopped
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Toast cumin seeds and chili flakes for 2-3 minutes until fragrant.
- Add diced shallot and minced garlic, cooking for 3-4 minutes until soft and golden.
- Stir in capers, sundried tomatoes, salt, and pepper, cooking for a few more minutes.
- Add vegetable bullion paste and half of the lemon juice, stirring to combine.
- Incorporate sliced zucchini and chickpeas, cooking for 2-3 minutes.
- Add couscous, hot water, and lemon zest, bringing to a boil.
- Simmer for 10-12 minutes to cook the couscous.
- Stir in the remaining lemon juice, pumpkin seeds, sunflower seeds, and parsley, adjusting seasoning as needed.
- Serve immediately and enjoy.
Nutrition Facts (estimated)
Servings
6
Calories
127
Total fat
8.7g
Total carbohydrates
11.2g
Total protein
4.1g
Sodium
1482.8mg
Cholesterol
0mg
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