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Warm Roasted Vegetable Couscous Salad

Warm Roasted Vegetable Couscous Salad

INGREDIENTS

For the roasted vegetables:

3 to 4 cups cubed butternut squash (or sub kumara)
1 medium red onion, halved and thinly sliced
1 can chickpeas, rinsed and drained
2 to 3 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon kosher salt
½ teaspoon ground turmeric
½ teaspoon coriander
½ teaspoon thyme
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper (optional for a little kick)
Freshly ground black pepper

For the salad:

1 cup pearl couscous
1 ½ cups water
½ teaspoon kosher salt
1 bunch kale, destemmed and finely chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh coriander

For the apple cider maple tahini dressing:

¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons tahini
2 tablespoons pure maple syrup
1 clove garlic, grated
1 teaspoon dijon mustard
½ teaspoon kosher salt
Freshly ground black pepper

Toppings and garnish:
½ heaping cup roasted and salted pumpkin seeds
120g feta, crumbled
Freshly ground salt and black pepper, to taste

INSTRUCTIONS

 

METHOD

Preheat the oven to 220 degrees C. Line a large baking sheet with baking paper.
Roast the vegetables: Add the butternut, chickpeas and red onion to the prepared baking sheet and drizzle with olive oil and pure maple syrup. Sprinkle vegetables with the spices: salt, turmeric, coriander, thyme, garlic powder, cumin, cayenne pepper (if using), and a few grinds of black pepper. Use clean hands to toss the vegetables together until they are well-coated with spices, then spread out on the pan in a single layer. Roast in the oven for 25 to 30 minutes until vegetables are fork tender and chickpeas are crispy.
Prepare the couscous: While the veggies, cook the couscous. In a medium pot, add the water, couscous and salt and bring to a boil. Stir couscous, then reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and drain any excess liquid, then return back to the pot to keep warm.
Make the dressing: While the couscous cooks, make the dressing. In a medium bowl, add the olive oil, tahini, apple cider vinegar, maple syrup, garlic, dijon, and salt until well combined.

Transfer the couscous, chopped kale, parsley and coriander to a large bowl and pour in half of the dressing. Use tongs to toss until dressing coats everything well, about 1 minute.

Assemble the salad: Add the kale and couscous mixture to a large platter, top with the warm roasted vegetables, then garnish with pumpkin seeds and feta.

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Serving Wellingtonians since 1918

 

Moore Wilson’s began life in Wellington as a general wholesale merchant. From the day the doors opened, it’s been a family business, managed day-to-day by the Moore family. You will find the family has a very hands-on approach, and this is reflected in the friendly personality and character of the stores.

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Warm Roasted Vegetable Couscous Salad

Warm Roasted Vegetable Couscous Salad

INGREDIENTS

For the roasted vegetables:

3 to 4 cups cubed butternut squash (or sub kumara)
1 medium red onion, halved and thinly sliced
1 can chickpeas, rinsed and drained
2 to 3 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon kosher salt
½ teaspoon ground turmeric
½ teaspoon coriander
½ teaspoon thyme
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper (optional for a little kick)
Freshly ground black pepper

For the salad:

1 cup pearl couscous
1 ½ cups water
½ teaspoon kosher salt
1 bunch kale, destemmed and finely chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh coriander

For the apple cider maple tahini dressing:

¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons tahini
2 tablespoons pure maple syrup
1 clove garlic, grated
1 teaspoon dijon mustard
½ teaspoon kosher salt
Freshly ground black pepper

Toppings and garnish:
½ heaping cup roasted and salted pumpkin seeds
120g feta, crumbled
Freshly ground salt and black pepper, to taste

INSTRUCTIONS

 

METHOD

Preheat the oven to 220 degrees C. Line a large baking sheet with baking paper.
Roast the vegetables: Add the butternut, chickpeas and red onion to the prepared baking sheet and drizzle with olive oil and pure maple syrup. Sprinkle vegetables with the spices: salt, turmeric, coriander, thyme, garlic powder, cumin, cayenne pepper (if using), and a few grinds of black pepper. Use clean hands to toss the vegetables together until they are well-coated with spices, then spread out on the pan in a single layer. Roast in the oven for 25 to 30 minutes until vegetables are fork tender and chickpeas are crispy.
Prepare the couscous: While the veggies, cook the couscous. In a medium pot, add the water, couscous and salt and bring to a boil. Stir couscous, then reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and drain any excess liquid, then return back to the pot to keep warm.
Make the dressing: While the couscous cooks, make the dressing. In a medium bowl, add the olive oil, tahini, apple cider vinegar, maple syrup, garlic, dijon, and salt until well combined.

Transfer the couscous, chopped kale, parsley and coriander to a large bowl and pour in half of the dressing. Use tongs to toss until dressing coats everything well, about 1 minute.

Assemble the salad: Add the kale and couscous mixture to a large platter, top with the warm roasted vegetables, then garnish with pumpkin seeds and feta.