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Veggie Pearl Couscous with Chive Vinaigrette

By Haley Aldoroty
Veggie Pearl Couscous with Chive Vinaigrette
Serves
Makes 2
Ingredients

Base: 

  • 2 cups cooked pearl couscous 

  • Kale (any variety you like) 

Vegetables: 

  • 2 small sweet potatoes, chopped into 1-2” cubes 

  • 1 red onion, sliced into large pieces 

  • 1 cup broccoli, cut into bite-sized pieces 

  • 2 tbsp olive oil 

  • 1 tsp smoked paprika 

  • 1 tsp garlic powder 

  • 1 tsp kosher salt 

  • ½ black pepper 

Crispy chickpeas: 

  • 1 15-oz can chickpeas, drained and rinsed 

  • 1 tbsp olive oil 

  • 1 tsp kosher salt  

  • ½ tsp garlic powder 

  • ½ tsp onion powder 

  • ¼ tsp cayenne powder  

Dressing:  

  • ¾ cup olive oil  

  • 1 clove garlic  

  • ⅓ cup fresh chives  

  • 1 tbsp dijon mustard  

  • 2 tbsp red wine vinegar  

  • ½ tsp salt  

  • Pinch of black pepper 

Additional optional toppings: 

  • Avocado 

  • Cubed cheese (such as cheddar or manchego) 

  • Chopped roasted nuts

Procedure

  1. Preheat oven to 425°F 

  1. 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. 

  1. 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. 

  1. If you haven’t already cooked your couscous, do so now according to package instructions. 

  1. 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. 

  1. Add all of the dressing ingredients to a high-powered blender or food processor and blend until smooth.  

  1. To assemble: evenly distribute the various bowl ingredients into two bowls and top generously with the chive dressing and preferred additional toppings. 

Veggie Pearl Couscous with Chive Vinaigrette

By Haley Aldoroty
Serves
Makes 2
Ingredients

Base: 

  • 2 cups cooked pearl couscous 

  • Kale (any variety you like) 

Vegetables: 

  • 2 small sweet potatoes, chopped into 1-2” cubes 

  • 1 red onion, sliced into large pieces 

  • 1 cup broccoli, cut into bite-sized pieces 

  • 2 tbsp olive oil 

  • 1 tsp smoked paprika 

  • 1 tsp garlic powder 

  • 1 tsp kosher salt 

  • ½ black pepper 

Crispy chickpeas: 

  • 1 15-oz can chickpeas, drained and rinsed 

  • 1 tbsp olive oil 

  • 1 tsp kosher salt  

  • ½ tsp garlic powder 

  • ½ tsp onion powder 

  • ¼ tsp cayenne powder  

Dressing:  

  • ¾ cup olive oil  

  • 1 clove garlic  

  • ⅓ cup fresh chives  

  • 1 tbsp dijon mustard  

  • 2 tbsp red wine vinegar  

  • ½ tsp salt  

  • Pinch of black pepper 

Additional optional toppings: 

  • Avocado 

  • Cubed cheese (such as cheddar or manchego) 

  • Chopped roasted nuts

Procedure

  1. Preheat oven to 425°F 

  1. 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. 

  1. 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. 

  1. If you haven’t already cooked your couscous, do so now according to package instructions. 

  1. 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. 

  1. Add all of the dressing ingredients to a high-powered blender or food processor and blend until smooth.  

  1. To assemble: evenly distribute the various bowl ingredients into two bowls and top generously with the chive dressing and preferred additional toppings. 

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