Couscous salad with roasted carrots
Vegetarian couscous salad with roasted carrots and chickpeas.
Couscous salad with roasted carrots and chickpeas. A delicious vegetarian salad with roasted carrots and chickpeas. The harissa spices make it extra delicious!
Preparation
Preheat the oven to 200°C (400°F). Drain the chickpeas. Peel the carrots. Dice the green bell peppers.
Combine the olive oil and World Spice Blend - Harissa in a bowl. Add the chickpeas, carrots, and green bell peppers and mix well. Spread the vegetables on a baking sheet lined with parchment paper and bake in the preheated oven for 15 to 20 minutes.
Meanwhile, in a bowl, combine the couscous with the raisins and parsley. Add 300 ml of boiling water and cover with aluminum foil. Let it soak for about 8 to 10 minutes.
Serve the roasted vegetables with the couscous.
Variatietip
Hak 10 blaadjes verse munt fijn en meng dit door de couscous. Erg lekker!
Ingredients
- 400 g bospeen
- 2 groene paprika’s
- 1 blik kikkererwten à 400 g (uitgelekt 250 g, 0% toegevoegd zout)
- 300 g volkoren couscous
- 100 g rozijnen
- 2 el World Spice Blend - Harissa
- 2 tl Peterselie
- 6 el olijfolie
- 300 ml kokend water
Supplies
- baking tray
- baking paper
Products used in this recipe
€2,39