- ½ cup cous cous
- 1 cup hot water
- 1 stock cube
- 1 can chickpeas drained
- 1 carrot grated
- ¼ cup sliced pickled beetroot.
- ¼ cup finely chopped red onion
- 4 cloves of garlic
- 2 teaspoons of oil
- 2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ tsp cayenne pepper
- 2 teaspoons tahini
- ½ lemon juiced
- 1 tablespoon plain soya yogurt
- 2 teaspoons maple syrup
- Pinch of salt and pepper to taste
1. Preheat your oven to about 200ºC.
2. Strain the chickpeas, add to a baking tray and coat with turmeric and salt seasoning. Also add in the whole garlic cloves. Pop in the oven and roast for about 15 mins.
3. While the chickpeas and garlic are roasting, add the cous cous to a medium bowl.
4. Prepare your stock by dissolving a stock cube in a cup of hot water. Add in cumin, cayenne pepper and a pinch of salt. Once dissolved, pour the hot stock over the cous cous, then completely cover the bowl with cling film. It should be ready around the same time as the chickpeas and garlic have cooked.
5. Grate the carrot and finely chop your pickled beetroot, and a quarter of a red onion (optional).
6. Remove your chickpeas from the oven.
7. Fluff up your cous cous.
8. Mix in the carrots, beetroot and onions.
9. Cut the top off the roasted garlic and squeeze into your salad mix.
10. Give the cous cous a good stir, then finally add in your chickpeas.
11. Prepare the dressing if using then pour over your salad.
Recipe and image by The Vegan Honey Pot.
You can sub cous cous for quinoa or cooked brown rice. If you have no tahini, simply juice an orange and pour over the salad for a simple fresh dressing.