roast veg, chickpea & couscous salad by Chenoa Hill
Roast veggies, chickpeas, and couscous come together in this easy, fibre-packed salad that's perfect for make-ahead lunches or lazy dinners. Zingy and satisfying!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsocial.io.
Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Mason jar
- Serving bowl
Ingredients
- 1/4 whole Kabocha Squash
- 1 whole Zucchini
- 1 whole Broccoli
- 1 Tbsp Extra Virgin Olive Oil
- 2 tsp Herbes de Provence
- 1 cup Israeli Couscous
- 1 cup Hot Water
- 250 grams Chickpeas
- 250 grams Lentils, Canned
- 2 cups Baby Spinach
- 1/4 cup Lemon Juice
- 1/4 cup Pure Maple Syrup
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbsp Dijon Mustard
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
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