This golden couscous salad has been a standout feature at many of my summer events, and I absolutely adore it. Its striking golden hue makes it visually appealing, and it's incredibly versatile, pairing well with a wide range of salad ingredients. What's more, it's satisfying and filling. In this recipe, I've incorporated chickpeas for a protein boost, along with crunchy pumpkin seeds and sweetcorn. I've also included a medley of roasted vegetables to elevate the flavours. This salad was a definite crowd-pleaser, and I'm confident it will be a hit for you as well.Serves 4 as a main, 6 as a side
Ingredients
- 500g giant couscous
- 2 carrots
- 1 yellow pepper
- 1 orange pepper
- 1 can chickpeas
- 200g sweetcorn
- 100g pumpkin seeds (toasted)
- 2 tbsp turmeric
- 2 tbsp vegetable seasoning
- Fresh parsley
- Olive oil
- Salt & Pepper
Method
- Preheat the oven to 180°C if you're using it. Alternatively, you can opt for an air fryer with the roast setting.
- Begin by preparing the giant couscous. Follow the instructions on the packet. Before turning on the heat, add the vegetable seasoning and turmeric to the water. This is how the delightful golden color is achieved. Once the couscous has absorbed all the water, cover it with a tea towel and set it aside to cool.
- Dice the carrots and peppers, and place them in a baking tray with a drizzle of oil. Roast them in the oven for 20 minutes, making sure to stir occasionally. After roasting, set them aside to cool.
- Boil the sweetcorn for a couple of minutes, and then set it aside to cool.
- In a dry frying pan, toast the pumpkin seeds for a couple of minutes, just until they start to pop.
- Now it's time to assemble the dish. Mix the roasted vegetables with the couscous. If the couscous has clumped together, add a bit of oil and gently break it apart by working it with your hands.
- Lastly, add all the other ingredients, including the chopped parsley, salt, and pepper to the mixture.