There’s nothing like a warm salad – especially one made with couscous. And this warm couscous salad is easy to make.
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GET THE RECIPE
Place the olive oil in a large pot over medium-high heat. Add the cumin seeds and chili flakes, and toast for 2 – 3 minutes, until fragrant.
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Add the diced shallot + minced garlic to the pot, cooking until soft and slightly golden. Add the capers, sundried tomatoes, salt + pepper, and continue to cook for another couple minutes.
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Add the vegetable bullion paste and half of the lemon juice. Stir until combined. Add the sliced zucchini and chickpeas.
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Cook this for 2 – 3 minutes, then add the couscous, hot water, and lemon zest. Bring this to a boil, then allow to simmer for 10 – 12 minutes to cook the couscous.
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Finish the dish off by stirring in the second half of lemon juice, pumpkin seeds, sunflower seeds, and Italian parsley. Adjust the seasoning to taste. Serve immediately and enjoy!
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