Nourishing Couscous Salad
Crunchy chickpeas, roasted pumpkin, parsley, red onion, cucumber, cranberries and sesame with a creamy tahini dressing.
Ingredients
Directions
- 1
Preheat oven to 200°C/390°F. Add the pumpkin on one baking tray and the chickpeas on a separate baking tray. Add the olive oil and seasonings to each and toss to coat. Place in the oven (chickpeas on bottom rack) and bake for 35 minutes.
- 2
Add all the tahini ingredients in a small blender jug and blend until smooth and creamy. Alternatively, whisk them together in a bowl. Gradually add water to achieve your desired consistency, depending on the thickness of your tahini you may need more or less water.
- 3
Add the couscous and boiling water in a bowl, cover for 10 mins and fluff with a fork.
- 4
If you want to make one big salad, all everything to one bowl, or serve amongst 3 bowls. Add the tahini to a bowl on the bottom and top with everything else. Squeeze over some lemon juice and toss to combine it all together.
