Flavour Packed Pearl Cous-Cous Salad
This is definitely one of our 'go-to' salads. Josh (my husband) is a ‘salad lover’ and I am a ‘vegetable lover’. Making this salad perfect for both of us because it can be served cold or warm.
It can be served as a meal in itself because it is so darn amazing ;) OR it can be served as a side with grilled haloumi or animal protein.
I love to use my air fryer for roasting the veggies but feel free to use a regular oven.
INGREDIENTS:
2 Tablespoons Olive Oil ORGhee
1 Tablespoon Cumin Seeds
1 Tablespoon Mustard Seeds
1 Tablespoon Coriander Seeds
Extra olive oil for drizzling over the vegetables
1 Medium Sweet Potato
½ Butternut Pumpkin
or any other vegetables you want to add in
1 Cup Pearl Cous-Cous (regular cous-cous can be used too)
Water (as per instructions on the packed – all brands vary a little bit)
1 Tablespoon Vegetable Stock Powder
¼ Cup FRESH Basil (or herb of choice)
¼ Cup TOASTED Pepitas (or any nut/seed of choice really)
Season with Salt & Pepper
METHOD:
Turn the oven (or air fryer) on to preheat at 180 Degrees
Chop the veggies into 1cm cubes. Place in oven and cook until soft.
Boil the kettle in preparation for the cous-cous.
Add ALL spices in a medium saucepan with olive oil. Cook until fragrant
Add the cous-cous to the spices and stir thoroughly to coat in oil and spices. Then add the boiled water to cous-cous (per recommendation)
Check the veggies and one coloured, remove from oven to cool.
Roughly chop the basil or herb of choice and add it to cos-cous.
If using nuts/seeds, it’s a great idea to toast them. So grab a small, oil-free fry pan and lightly brown the contents on a moderate-low heat.
Bring together the vegetables, herbs and cous-cous into a large serving bowl, top with the nuts/seeds and enjoy warm or cold.
Remember to infuse your food with love when cooling because it will help you heal and fuel you're body on a much deeper level.
Happy cooking!