Veggie Pearl Couscous with Chive Vinaigrette
By Haley Aldoroty
Veggie Pearl Couscous with Chive Vinaigrette
By Haley Aldoroty
Yield/Serves:
Makes 2
Base:
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2 cups cooked pearl couscous
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Kale (any variety you like)
Vegetables:
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2 small sweet potatoes, chopped into 1-2” cubes
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1 red onion, sliced into large pieces
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1 cup broccoli, cut into bite-sized pieces
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp kosher salt
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½ black pepper
Crispy chickpeas:
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1 15-oz can chickpeas, drained and rinsed
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1 tbsp olive oil
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1 tsp kosher salt
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp cayenne powder
Dressing:
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¾ cup olive oil
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1 clove garlic
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⅓ cup fresh chives
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1 tbsp dijon mustard
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2 tbsp red wine vinegar
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½ tsp salt
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Pinch of black pepper
Additional optional toppings:
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Avocado
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Cubed cheese (such as cheddar or manchego)
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Chopped roasted nuts
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Preheat oven to 425°F
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Toss the sweet potatoes, broccoli, and onion with the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a large parchment lined baking sheet and roast for 25 minutes until tender.
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Toss the chickpeas with the olive oil, salt, garlic powder, onion powder, and cayenne powder. Spread evenly on a small parchment paper lined baking sheet and roast alongside the vegetables for 25 minutes.
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If you haven’t already cooked your couscous, do so now according to package instructions.
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While the veggies and chickpeas are roasting, chop the kale and massage it using your hands with a drizzle of olive oil and pinch of salt.
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Add all of the dressing ingredients to a high-powered blender or food processor and blend until smooth.
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To assemble: evenly distribute the various bowl ingredients into two bowls and top generously with the chive dressing and preferred additional toppings.