Healthy Couscous Moroccan Salad
This Healthy Couscous Moroccan Salad is the perfect meal prep recipe. Have it for lunch or dinner and fuel your body with a nutritious and delicious meal.
Ingredients
- 1 can Chickpeas, rinsed and drained
- 1 crown Cauliflower
- 2 Imperator Carrots, cleaned and peeled
- 1/2 Red Onion, Sliced
- 1 cup Cherry Tomatoes
- 1 cup Couscous
- 1 tsp Turmeric
- 1 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 2-3 tbsp Olive Oil, for roasting the veggies
- 1 Pinch Salt, to taste
- 1 Pinch Black Pepper, to taste
Instructions
- Preheat the oven to 425 degrees F
- Prep the veggies by cleaning and cutting them into smaller pieces
- Make sure to remove as many as you can of the chickpea skins after they're rinsed and drained
- Add all of your vegetables and seasoning to a large mixing bowl
- Mix until fully combined
- Line a baking tray with aluminum foil and add the seasoned vegetables on top
- Spread into an even layer and put into the oven
- Bake for 30-40 minutes until the vegetables are charred, crispy and fully cooked through. The time will vary depending on the oven
- When the vegetables are almost done, cook the couscous according to the package instructions
- Once the vegetables are done, remove from the oven and let cool for 10 minutes
- Add about 1/4 of the roasted vegetables into a bowl. Top with a portion of couscous, drizzle with olive and mix until combined.
- Enjoy!
Nutrition
Calories: 340kcal