Because I was having oh-so-sinful Erica’s Banana Chocolate Peanut Butter Bombs I wanted something vegetarian and healthy for the main course. I should’ve looked closer because it IS healthy in terms of high fiber content, veggies and using good fats (EVOO) but it’s a lot of calories because of the amount of olive oil used. It is super yummy though, so between this and a fried chicken, I was better off eating this! My husband even said, “I can’t believe I’m liking a vegetarian meal!” He usually doesn’t like couscous & complains when there is no meat on the table, but not this time! =)
The recipe was from New-style Salads, another Periplus Mini-cookbook) and below is my adaptation.
Prep time: 20mins, Cooking time: 40mins, Serves 2 (but seriously it was good for 4!)
- Salt & freshly ground pepper to taste
- 1/2 red bell pepper, deseeded and sliced
- 1/4 cup almond chips
- 1/2 carrot, sliced
- 1 eggplant, sliced
- Olive oil spray
- 1 cup couscous, prepared as instructed in the packaging
- 200g chickpeas (half a can) drained and rinsed
- 1 spring onions, finely sliced
- 1/4 cup fresh cilantro, finely chopped
Dressing
- 2 tsp cumin powder
- 2 cloves garlic, finely chopped
- a pinch of chili-flakes
- 1 cup chicken stock (I used a cup of water + Maggi chicken cube)
- 3 dried bay leaves
- 1/4 cup lemon juice
- 1/2 cup extra virgin olive oil
- Heat your grill (I was using an indoor smokeless grill)
- Coat the veggies by spraying them with olive oil then season with salt and pepper to taste, then place on the grill until golden (I like mine a bit burnt)
- Toast the almonds using a dry pan until lightly golden
- Place the grilled veggies in a bowl with the couscous, almonds, chickpeas, spring onion & cilantro and toss well
Dressing:
- Place cumin in a dry pan and gently toast for a minute or until fragrant, turn the heat off and toss in the chilli and the garlic
- Place the chicken stock in a pan with torn bay leaves & boil for 6 mins or until reduced to 1/4 cup of liquid
- Remove the bay leaves and place in a bowl with the lemon juice
- Wisk the oil in with a fork
- Season to taste with salt and pepper
I like to serve the dressing separately because different people like different amounts of dressing. And if there is any left overs (and there was a lot) then the salad doesn’t get soggy.
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