Roasted Fall Couscous Salad
Serves 1
Directions
- 1Add the roasted couscous to a large bowl.
- 2Add the roasted sweet potatoes to the bowl.
- 3Add kale to the bowl.
- 4Add roasted chickpeas to the bowl.
- 5Add roasted pepitas to the bowl.
- 6Add golden raisins to the bowl.
- 7Add finely chopped shallots to the bowl.
- 8Add goat cheese to the bowl.
- 9Drizzle the maple Dijon dressing over the ingredients in the bowl.
- 10Toss all ingredients together until evenly coated with the dressing.
- 11Serve the salad in a container.
Ingredients
- 1 cup pearl couscous
- 1 can (15 oz) chickpeas
- 2 cups chopped dino kale
- 1 medium sweet potato
- 0.33 cup golden raisins
- 0.125 cup roasted pepitas (pumpkin seeds)
- 1 shallot
- Goat cheese
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar (or white wine vinegar)
- Salt and pepper
Equipment
bowlpan
Tips
- Whisk the maple Dijon dressing until smooth and creamy.
- Serve warm or at room temperature, it's even better the next day.
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