This meal prep is so delicious and comes together in under 20 minutes, with couscous being the only part that requires cooking. I love adding turmeric to my grains when it fits the flavour profile, and the added black pepper and olive oil bring extra taste but also boost the curcumin absorption (that’s the active ingredient in turmeric). Combined with the chickpeas and crunchy veggies it’s an absolute dream for your taste buds, and the creamy harissa dressing really makes it! It’s sweet, spicy and tangy all at the same time. Here I used lemon and grapefruit, but orange would also work very well.
For a gluten-free option, you can use quinoa or brown rice.
8 Comments
Thanks for watching! Here’s the recipe:
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Serves 4
Ingredients:
– 1 cup dry white wheat pearl couscous
– 1 tsp turmeric
– 1/2 tsp black pepper
– 1 tsp olive oil
– 1/4 head of red cabbage shredded
– 1 tsp lemon juice
– 1/4 cup raisin
– 4 shredded carrots
– 1 cucumber diced
– 3 cups cooked chickpeas
– 1/4 cup mint leaves chopped
– 1/4 cup fresh dill chopped
– 1/4 cup crushed almonds
Creamy harissa dressing
– 2 tbsp harissa paste
– 1/4 cup sunflower seeds soaked and drained
– 2 tbsp hemp seeds
– 1/2 cup citrus juice (I used 1 lemon and 1/2 a grapefruit)
– 1.5 tbsp maple syrup
– pinch of salt
Instructions:
1. Cook the couscous according to the packet instructions and add the turmeric, olive oil, and pepper to the cooking water.
2. Add 1 tsp lemon juice to the shredded cabbage and massage with your hands.
3. Blend the creamy harissa dressing ingredients until smooth.
4. Assemble in the following order: dressing, chickpeas, couscous, raisin, cabbage, carrots, cucumber, herbs, and almonds, enjoy!
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Yummm
That looks so delicious and beautiful ❤
Beautiful 😛
Looks absolutely delicious!!
Yum couscous and harissa 🇩🇿🇩🇿🩷🩷
what a charming voice and accent
where is the recipe to dressing?