Smoky Granola and Red Pesto Couscous Salad
- Simple
- 0:40 m
- 24 ingredients
This simple and tasty red pesto couscous bowl is loaded with spiced roast chickpeas and a wonderfully versatile, insanely tasty smoky granola topping. The recipe makes enough smoky granola to chuck onto other dishes for an instant flavour boost, or as a moreish snack to keep you going through the rest of the week!
Serves: 4
Ingredients
For the smoky granola
- 250g almonds
- 1 ½ tsp smoked paprika
- 1 tbsp Nooch
- 100g mixed seeds
- 2 tbsp olive oil
- pinch of pepper
- 2 tbsp light soy sauce
- 1 tsp apple cider vinegar
- Salt & pepper to taste
- 2 tsp smoked paprika
- 1 can chickpeas - rinsed and drained
For the roast chickpeas
- 1 tsp cumin
- ½ tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp chilli powder
For the pesto couscous
- 200g couscous
- 3 tbsp plant-based tomato pesto
- ½ tsp salt
- ½ tsp pepper
- large pinch of flaky sea salt
- 1 red pepper
- 15g fresh parsley
- 2 spring onions
To serve
- 100g hummus
- handful of smoky granola
- 50g rocket
Before you start
Preheat oven to 180˚C, fan setting | Mixing bowl | Baking sheet lined with parchment paper | Large bowl
Step 1
Make the smoky granola
- Roughly chop the almonds (no less than a quarter of their original size)
- Mix the light soy sauce, olive oil, nutritional yeast, smoked paprika, garlic powder, onion powder, chilli powder and a pinch of pepper to a mixing bowl and stir to combine
- Add the chopped almonds and mixed seeds to the bowl and stir well to combine
- Roast the coated granola in a single layer on a baking tray and roast for 8 minutes
- Transfer to a fresh baking tray or bowl to prevent overcooking, then sprinkle with flaky sea salt and mix to coat
- Let the granola cool to room temperature, transfer to a clean sealable container and use within 12-14 days
Ingredients
- 250g almonds
- 1 ½ tsp smoked paprika
- 1 tbsp Nooch
- 100g mixed seeds
- 2 tbsp olive oil
- pinch of pepper
- 2 tbsp light soy sauce
Step 2
Prepare the roast 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
Ingredients
- 1 tsp cumin
- ½ tsp cayenne pepper
- 1 tsp cumin
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- Salt & pepper to taste
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 1 can chickpeas - rinsed and drained
Step 3
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
Ingredients
- 200g couscous
- 3 tbsp plant-based tomato pesto
- ½ tsp salt
- ½ tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Step 4
Prepare the remaining ingredients and finish the couscous
- 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
- 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
Ingredients
- large pinch of flaky sea salt
- 1 red pepper
- 15g fresh parsley
- 2 spring onions
Step 5
Time to serve
- Spoon the couscous into bowls, top with the roast chickpeas, hummus and rocket
- Sprinkle over the smoky granola and serve immediately
Ingredients
- 100g hummus
- handful of smoky granola
- 50g rocket