Apricot & Chickpea Couscous Salad

Recipe Of The Day 🌱✨ Apricot & Chickpea Couscous Salad with Moroccan by @legallyplantbased

⇣ 𝗙𝗥𝗘𝗘 𝗥𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀 & 𝗥𝗲𝗰𝗶𝗽𝗲𝘀🌱
⇣ 𝗙𝗥𝗘𝗘 𝟯𝟬-𝗗𝗮𝘆 𝗖𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲💪
⇣ 𝗙𝗥𝗘𝗘 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗖𝗹𝗮𝘀𝘀𝗲𝘀👩‍🍳
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*•.¸♡ 𝑺𝒂𝒚 𝒉𝒊 𝒐𝒏 𝒔𝒐𝒄𝒊𝒂𝒍 ♡¸.•*
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Ingredients (4 servings)
Couscous:
170 g (1 cup) Couscous
Vegetable stock (see instructions below)
1/2 tbsp lemon juice
Salt & pepper to taste
1 tbsp dairy-free butter

Salad:
1 sweet potato, diced
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili flakes
salt & pepper to taste
100 g baby spinach
250 g cooked chickpeas
4 tbsp pitted green olives
12 cherry tomatoes, halved
6 dried apricots, chopped
4 tbsp dry-toasted almonds
1 shallot, finely chopped
1 small bunch coriander, finely chopped

Apricot Dressing:
1 fresh apricot, pit removed
1 cm piece fresh ginger, peeled
4 tbsp olive oil
1 small lemon, juiced
1 tbsp agave syrup
1/2 tsp cumin
1 tsp ground coriander
1/3 tsp cinnamon
1/4 tsp turmeric
Chili powder or chili flakes to taste
salt & pepper to taste
2-3 tbsp water

Instructions:
– Prepare couscous in accordance with package instructions. Add lemon juice, salt & pepper to the vegetable stock and use the stock instead of water (amount as per package instructions). Finish it off by mixing through 1 tbsp butter with a fork when it’s done.
– Place sweet potato on an oven sheet and drizzle with olive oil, add cumin, coriander, chili flakes, salt and pepper and mix well. Roast at 200 C / 390 F for 20 minutes, toss and roast another 5-10 minutes.
– Blend everything for the dressing until smooth & creamy, adjust with more water if needed and seasoning to taste.
– Add all ingredients for the salad including the couscous and sweet potato to a large bowl. Drizzle dressing on top and mix well.
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