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Elizabeth Pattalis Nutritionist

Personal Trainer - Pilates Mat & Reformer - Whole Life

Moroccan Couscous Salad with Roasted Vegetables and Almonds

January 5, 2017 By elizp Leave a Comment

Moroccan Couscous Salad with Roasted Vegetables and Almonds
2017-01-04 16:34:42
Serves 4
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Ingredients
  1. 4 carrots cut about 1 cm thick on the diagonal
  2. 1 cauliflower cut in florets
  3. 1 tsp ground cumin
  4. 1 tsp ground coriander
  5. 1/2 tsp ground cinnamon
  6. 3 tbsp olive oil
  7. salt and pepper
  8. 1/2 cup lemon juice
  9. 1 can chickpeas rinse and drained
  10. 1 cup whole wheat couscous
  11. 5 spring onions thinly sliced
  12. 1/2 cup slivered almonds
Instructions
  1. Preheat oven to 220 C.
  2. Place carrots and cauliflower between 2 lined baking tray. Mix with cinnamon, cumin, corriander and 2 tablespoons oil. Season with salt and pepper.
  3. Roast until browned and tender, 25 to 30 minutes, rotating sheets and mixing halfway through.Cool to room temperature.
  4. Meanwhile, cook the couscous to packet directions. Fluff with a fork and leave aside to cool.
  5. Lightly toast the almonds in a dry frying pan until golden brown.
  6. In a small bowl, make the dressing with the lemon juice, remainder oil and season with salt and pepper.
  7. In a large bowl, combine roasted vegetables with couscous, chickpeas, spring onions and almonds. Toss with dressing. Place mixture on a serving dish ready to eat.
Elizabeth Pattalis Nutritionist https://elizabethpattalis.com/

Filed Under: Recipes Tagged With: Mains, Salads, Vegan, Vegetarian

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Elizabeth Pattalis

Elizabeth Pattalis

As a holistic nutritionist, I am passionate about making a difference in people’s lives through nutrition and natural medicine. My aim is to equip you with the knowledge and tools you need to create optimum health now and in the future. I have a keen interest in fat loss, mental health, hormonal health and genomics.

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