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Smokey Snacking Savoury Granola and Red Pesto Couscous Salad

Smokey Snacking Savoury Granola and Red Pesto Couscous Salad
Smokey Snacking Savoury Granola and Red Pesto Couscous Salad

This amazing savoury granola is wonderfully versatile, insanely tasty and perfect for all hours. Chuck it on top of a salad (like our suggested red pesto couscous salad below!) or just snack on a pot at the office between meals; you'll make this time and time again.

Makes approx 300g granola / salad serves 4.

Ingredients
Method

Before you start

Preheat the oven to 180˚C, fan setting | 2 parchment lined baking sheet trays | Large bowl

Ingredients

For the smoky snacking savoury granola

  • 250g almonds
  • 2 tbsp light soy sauce or tamari
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chilli powder
  • Pinch pepper
  • 100g mixed seeds
  • Large pinch flaky sea salt

For the red pesto couscous salad - roast chickpeas

  • 1 400g tin chickpeas
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 1 tsp apple cider vinegar
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the couscous salad

  • 200g couscous
  • 50g plant-based tomato pesto
  • ½ tsp salt
  • ½ tsp pepper
  • 2 spring onions
  • 1 red pepper
  • 15g fresh parsley

To serve

  • 100g hummus
  • 50g rocket
  • Handful smoky snacking savoury granola (see recipe above)

Method

  1. 1.

    FOR THE SMOKY SNACKING SAVOURY GRANOLA

    Prepare the almonds | Spread the almonds out on a chopping board and roughly chop (the almonds shouldn’t be less than a quarter of their original size)

  2. 2.

    Prepare the ingredients | Add the light soy sauce, olive oil, nutritional yeast, smoked paprika, garlic powder, onion powder, chilli powder and a pinch of pepper to the mixing bowl and stir to combine | Add the almonds and mixed seeds to the bowl and stir well until the almonds and seeds are well covered

  3. 3.

    Bake the smoky snacking savoury granola | Spread the granola out on the baking tray, put the tray in the oven and roast for 8 minutes

  4. 4.

    Cool, use and store | Take the tray out of the oven and transfer to a fresh baking tray or bowl (this will prevent the granola from overcooking on the hot metal tray) | Sprinkle the flaky sea salt over the nuts while still warm, and mix to coat | Let the granola cool to room temperature, transfer to a clean sealable container and use within 12-14 days

  5. 5.

    FOR THE RED PESTO COUSCOUS SALAD

    Prepare the chickpeas | Drain, rinse and pat dry the chickpeas and put them in a bowl | Add the paprika, cumin, cayenne, vinegar, olive oil and sprinkle of salt and pepper and stir to cover and coat | Spread the chickpeas out on a baking tray, put the tray in the oven and roast for 25 minutes

  6. 6.

    Prepare the couscous | Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl | Pour over boiling water so that the couscous is covered by 5mm of water and stir so the pesto mixes with the water | Cover the bowl and set aside for at least 5 minutes

  7. 7.

    Prepare the remaining ingredients | Trim and finely slice the spring onions | Halve, core and dice the red pepper | Finely slice the parsley (saving a few leaves for garnish), discarding the stalks

  8. 8.

    Finish the couscous | Fluff the couscous with a fork, add the spring onions, pepper and parsley to the bowl and fold into the couscous | Taste and season with salt and pepper

  9. 9.

    Time to serve | Spoon the couscous into bowls, top with the roast chickpeas, hummus and rocket | Sprinkle over the smoky granola and serve immediately