Make healthy eating work with a busy schedule by choosing quick-cooking ingredients. Like whole grain couscous that’s ready to go in 5 minutes! 🕐
To make this dish in even less time, skip the crispy chickpeas and go for plain right out of the can.
Ingredients:
1 cup whole wheat couscous (uncooked)
1-19oz can chickpeas, drained and rinsed
2 medium zucchini, chopped
3 medium carrots, shredded
2 bell peppers (any colour), chopped
1 bunch green onions (about 6), sliced
½ cup dried apricots, chopped
½ cup almonds, chopped (may reserve a few for garnish, if desired)
1 handful fresh mint, chopped
1 handful fresh parsley, chopped (may reserve a spoon or two for garnish, if desired)
1 handful fresh cilantro, chopped
For the dressing:
4 tbsp olive oil
2 tbsp apple cider vinegar
1 garlic clove, grated
1 tsp turmeric
1 tsp coriander
1 tsp cumin
½ tsp ground ginger
¼ tsp cinnamon
¼ tsp cayenne
For the spiced yogurt:
1 cup plain Greek yogurt
½ tsp turmeric
½ tsp onion powder
½ tsp garlic powder
salt and pepper, to taste
Water, to thin (about 2 tbsp)
Directions:
Preheat oven to 400F. Drain and rinse chickpeas, then dry with a paper towel. Place onto a lined baking sheet, drizzle with olive oil and sprinkle with garlic powder (about ½ tsp) and cayenne pepper (to taste). Bake for 20 minutes, then remove from oven to toss, and bake for another 20 minutes or until golden. Chickpeas will crisp as they cool.
Cook couscous according to package directions. Let cool (if I’m in a rush, I’ll throw the couscous into the freezer for a few minutes for quick cooling). While couscous and chickpeas are cooling, prepare the dressing and yogurt sauce. Place all dressing / sauce ingredients into separate bowls and whisk/ stir to combine.
Add cooled couscous to a large bowl along with the remaining salad ingredients, including chickpeas. Pour dressing over top and toss to combine.
To serve: place couscous salad into a bowl and top with a dollop of spiced yogurt, an extra sprinkle of chopped herbs and almonds and a drizzle of olive oil
