Warm Pearl Couscous Salad

🧂 Ingredients

• 1 cup Pearl cous cous

  measure before cooking
• 8 brussels sprouts

  trimmed, cut in half
• 3 tbsp olive oil

  extra virgin, divided
• 15 oz chickpeas

  canned, drained well
• 1 ½ lemon

  squeezed
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• ¼ tsp turmeric
• 1 ea black pepper

  fresh ground per your preference
• 2 tbsp fresh herbs

  basil, mint or parsley chopped
• 4 cups spring mix
• 4 each baby bell peppers

  seeded and chopped
• 1 cup red cabbage

  shredded
• 2 compari tomatoes or 1 cup cherry tomatoes

  chopped
• 1 avocado

  quartered and sliced
• 2 mandarin oranges

  peeled and sliced

Instructions

• 1 In a large, deep sauté pan heat 1 tbsp olive oil over medium heat them add the
  Brussels sprouts to the pan, flat side down. Cook for 3-4 minutes without moving
  to get a nice browned sear.
• 2 Then add pearl couscous to the pan, stirring often and toast for 2 minutes. Then
  add 1 ½ cups water. Since we don’t cover the cous cous in this method, we use a
  little extra liquid for the evaporation factor.
• 3 Add chickpeas plus a salt, garlic powder, onion powder and turmeric. Boil on
  medium heat until water is absorbed. About 10 minutes. Check for softness and if
  ready, then squeeze half a lemon over it and stir in the fresh herbs.
• 4 To a bowl add mixed greens, cabbage, bell peppers, tomatoes, avocado and
  mandarin oranges. Serve warm couscous over this salad that is varied in texture.
  Simply dress the salad with a drizzle of olive oil, lemon wedges, salt and
  pepper. This one is perfect with the sweetness of the mandarins and bell peppers
  mixed with the tart lemon, and buttery avocado. No vinegar needed.

Nutrition Info