This recipe takes only about 20 minutes to make and serves about 4 people.
A perfect dish for meal prepping, to take with you on the go and have it as a lunch, dinner or even breakfast. It’s really easy and quick to make and so colorful, refreshing and delicious!
Ingredients:
- 100g almonds, roasted*
- 300 ml veggie broth
- 2 tsp. Ras el hanout spice paste
- 1-2 cloves garlic, crushed
- 275g whole grain Couscous
- 500g broccoli
- 1 yellow bell pepper
- 1 red onion
- A bunch of cilantro or parsley
- 250g or 1 can of cooked chickpeas
- 1 pomegranate
- Lime juice & pomegranate molasse/syrup** to taste
Directions:
- Preheat the oven to 200°C or 400°F and roast the almonds on a baking tray for about 8 minutes. Keep an eye on them because they can burn quickly. When ready, let them cool down and chop up roughly.
- In a small pot, bring the veggie broth to a boil with the Ras el Hanout spice (paste). Take off the heat as soon as it boils, crush in the garlic and stir in the couscous. Cover with the lid and let sit for a few minutes, or according to the package instructions.
- Wash the broccoli, chop/break up roughly and add to a food processor or use a grater to get it fine, just like couscous. Add to a big bowl.
- Wash the bell pepper, remove the core/seeds and cut into little cubes/pieces and also add it to the bowl.
- Peel and chop the onion, wash and chop the herbs and also add to the bowl.
- Remove the pomegranate seeds from their peel/skin, I usually cut of the top of the pomegranate, cut the peel along the white skin lines which separate the segments and than above the salad bowl I rip it open into segments/wedges and take out the seeds above the bowl. Be careful, it might splash, there are also other options to deseed a pomegranate like in a bowl with water, choose what works best for you.
- Also add the chickpeas and pomegranate seeds to the bowl and mix it through.
- Stir the couscous to fluff/loosen it up and also add it to the bowl and mix it through.
- Serve it sprinkled with roasted almonds, lime juice and pomegranate molasses. Enjoy!
*You can roast a bigger batch of nuts to use soon in different recipes, just let them cool afterwards and store them dry and airtight. This saves you energy and work the next time.
**For the pomegranate molasses/syrup, make sure to use a high quality one. Check the ingredients to see if there is actually a good amount of real pomegranate in it or if it is only sugar with aroma and preservatives etc.
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