Roast Chickpea and Butternut Couscous Salad
A vibrant, feel‑good salad that pairs caramelised roast chickpeas and sweet butternut with fluffy couscous, fresh herbs, and a bright citrus dressing. It’s hearty enough for a main, gorgeous enough for entertaining, and perfect for easy weeknight nourishment.
Ingredients
Roasted Chickpea
- 2 cans 400g chickpeas drained
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp garam masala
Salad
- 1 kg butternut pumpkin peeled, seeded and cut into 2 cm cubes
- 1 punnet cherry tomatoes halved
- 1 can asparagus drained
- 2 cups vegetable stock
- 2 oranges the rind and juice
- 1 tsp fresh ginger grated
- 2 cups couscous
- 3 spring onions sliced finely
- ¼ cup dried cranberries
- ¼ cup pinenuts
- roasted chickpeas
- bed of rocket
Instructions
Roasted Chickpeas
- Preheat the oven to 210°C (415°F).
- Line the oven tray with silicon or baking paper.
- In a large snaplock bag, silcone bag or sealed container add the spices and shake.
- Next, add the chickpeas and shake
- Spread chickpeas on an oven tray and roast for 20 - 30 mins or until crisp.
- Remove from oven, and set aside to cool.
Salad
- Preheat the oven to 210°C (415°F).
- Spread pumpkin cubes on an oven pan and add ½ cup of water. Bake for 20 minutes. Add the tomatoes and cook for a further 10 minutes.
- In a large pot, add the stock and bring to a boil.
- Remove pot from the heat and add the orange rind & juice, ginger and couscous, cover and stand for 5 minutes.
- Move the couscous to a large bowl and separate it with a fork.
- Add all other ingredients to the couscous except the rocket, and gently combine.
- Serve on a bed of rocket.
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