This warm pearl couscous salad is the perfect seasonal transition meal. When Spring or Fall is in the air it is nice to eat warm salads. You may be craving bright and sunny but the chilly mornings and evenings call for comfort food. That's when a transitional recipe really shines. This plant-based and vegan recipe is the perfect antidote to a dreary day. It has bright pops of color, vibrant flavors and a combo of cooked and raw ingredients. The warm couscous has a hint of turmeric, pan seared Brussels sprouts and filling chickpeas. Simply dressed with olive oil, fresh herbs, lemon and ground black pepper it screams fresh!
Course buddha bowl, dinner, lunch, Main Course, Salad
Cuisine california, Middle Eastern, vegan
Servings 4
Calories 483kcal
Ingredients
1cupPearl cous cousmeasure before cooking
8brussels sproutstrimmed, cut in half
3tbspolive oilextra virgin, divided
15ozchickpeascanned, drained well
1 ½lemonsqueezed
¼tspgarlic powder
¼tsponion powder
¼tspsalt
¼tspturmeric
1eablack pepperfresh ground per your preference
2tbspfresh herbsbasil, mint or parsley chopped
4cupsspring mix
4eachbaby bell peppersseeded and chopped
1cupred cabbageshredded
2compari tomatoes or 1 cup cherry tomatoeschopped
1avocadoquartered and sliced
2mandarin orangespeeled and sliced
Instructions
In a large, deep sauté pan heat 1 tbsp olive oil over medium heat them add the Brussels sprouts to the pan, flat side down. Cook for 3-4 minutes without moving to get a nice browned sear.
Then add pearl couscous to the pan, stirring often and toast for 2 minutes. Then add 1 ½ cups water. Since we don’t cover the cous cous in this method, we use a little extra liquid for the evaporation factor.
Add chickpeas plus a salt, garlic powder, onion powder and turmeric. Boil on medium heat until water is absorbed. About 10 minutes. Check for softness and if ready, then squeeze half a lemon over it and stir in the fresh herbs.
To a bowl add mixed greens, cabbage, bell peppers, tomatoes, avocado and mandarin oranges. Serve warm couscous over this salad that is varied in texture. Simply dress the salad with a drizzle of olive oil, lemon wedges, salt and pepper. This one is perfect with the sweetness of the mandarins and bell peppers mixed with the tart lemon, and buttery avocado. No vinegar needed.