Curried vegetable and couscous salad recipe
Curried Vegetable and Couscous Salad recipe
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Recipe intro
This Curried vegetable and couscous salad recipe is a delicious and vibrant dish that combines the flavors of curry and fresh vegetables with the lightness of couscous. Packed with nutrients and bursting with flavor, it makes for a perfect summer salad or a satisfying side dish. The combination of spices and colorful vegetables creates a visually appealing and appetizing meal. With its simple preparation and versatile nature, this recipe is sure to become a favorite for both veggie lovers and those looking for a healthy and tasty option.Keywords: curried vegetable, couscous salad, recipe, summer, healthy.
Curried vegetable and couscous salad recipe details
Ingredients
2 tbsp | virgin olive oil |
40 g | yellow summer squash, cubed to about 5 mm |
40 g | courgettes, cubed to about 5 mm |
40 g | red onion, peeled and cubed to about 5 mm |
1 clove(s) | garlic, finely chopped |
200 g | chickpeas, canned and drained |
½ tsp | ground cumin |
½ tsp | curry powder |
½ tsp | red chili flakes |
½ tsp | salt |
fresh ground pepper, to taste | |
125 g | couscous, uncooked weight, steamed or steeped in hot stock |
1 bunch(es) | parsley, chopped |
Instructions
Using either a large deep frying pan or heavy-based saucepan, heat the oil on a medium heat and sauté the squash, courgette, onion and garlic for about 5 minutes, until soft and translucent. Add the chickpeas and spices and then stir in the couscous.Cook 8-10 minutes, then remove from heat and garnish with parsley before serving.
Preparation time:
ca. 25 min
Grade of difficulty:
medium
Calories per portion:
n/a
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