A flavorful, easy-to-make salad featuring roasted veggies, pearl couscous, and a tangy yogurt mint sauce. Perfect for meal prep or a company-worthy dish.
Preheat your oven to 204 °C, fan assist. Prepare 2 baking trays lined with baking paper.
On the first tray, add the chickpeas, and using your hands, combine with half of the spice mix and half of the olive oil. Make sure everything is thoroughly coated.
Bake on the top rack for 20 to 25 minutes until crispy. Once baked, allow to cool down.
On the second tray, combine the carrots, broccoli, and the remaining olive oil and spice mix. Make sure everything is thoroughly coated.
Place the red bell peppers face down on the tray.
Bake on the middle rack of the oven for 25 minutes. Once baked, allow to cool down.
While the vegetables are roasting, prepare the couscous. In a small pot over medium heat, combine the dry pearl couscous, turmeric, a pinch of black pepper.
Add water and cook according to the packet's instructions. Once cooked, rinse under cold water, to prevent sticking.
Prepare the yogurt mint sauce by combining the yogurt, mustard, lemon juice, minced garlic, and mint leaves.
Once the red bell peppers have cooled, peel off the bulk of the skin with your hand. Then slice them into strips.
In a large bowl, combine the roasted carrots, broccoli, red bell pepper, and cucumber.
For optimal freshness, layer in the following order: start with the yogurt sauce at the bottom of the container, followed by the couscous, mixed vegetables, chickpeas, hazelnuts, raisins, and pickle onions.
Enjoy your delicious Pearl Couscous and Roasted Veggie Salad!
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