A nourishing salad combining fiber and iron-rich ingredients with a tangy tahini yogurt sauce. Perfect for a nutritious meal with bold flavors.
Preheat the oven to 182 °C.
Coat the chickpeas with the harissa paste.
Combine the butternut squash with the olive oil, smoked paprika, and cumin.
Spread the chickpeas and butternut squash mixture on a baking tray and bake on the upper rack for 20 to 25 minutes until the chickpeas are crispy.
Cut the bottom hard part of the garlic cloves while keeping the skin on.
Chop the lemon in half.
Add the garlic and lemons (face down) to a baking tray and cook on the middle rack of the oven for 15 minutes.
Allow the garlic and lemon to cool down slightly, then remove the garlic peel and squeeze out the lemon juice and flesh.
In a small saucepan, combine the pearl couscous, turmeric, black pepper, and salt. Cook according to the couscous packet instructions.
Once cooked, rinse the couscous under cold water to prevent sticking.
In a small blender attachment, add the tahini, yogurt, garlic, and roasted lemon juice and flesh. Blend until smooth. Taste and adjust with maple syrup if using.
Alternatively, if you do not have a blender, smash the garlic with a fork and whisk in the tahini, lemon juice, and yogurt.
In a large salad bowl, combine the mesclun, cucumber, raisins, roasted butternut squash, and chickpeas.
Top with pomegranate, pistachios, and mint, and drizzle the tahini dressing.
Adjust salt to taste and enjoy!
Continue in our app for the best experience
