Winter salad with vegetable couscous, broccoli and chickpeas

This winter salad with vegetable couscous, broccoli, peas, chickpeas, and a sweet and sour tahini dressing has won over our hearts! A light but a filling meal for the whole family which, despite being vegan (and suitable for Lent) has everything the main course needs.

From the kids food blogger @littlehands_blw

What we need

For the salad

  • Fresh vegetable couscous Mama Irene Pasta
  • 1 red onion, chopped
  • 1 small broccoli
  • 1 cup boiled peas
  • 1 fresh onion, chopped
  • 1 cup purple cabbage, chopped Προτείνω για μικρότερα παιδιά να το σωτάρετε μαζί με τα υπόλοιπα λαχανικά
  • 1 cup boiled chickpeas
  • 3 tbsp. olive oil
  • 1 ½ tsp sweet paprika
  • ½ tsp turmeric
  • tsp garlic powder
  • pepper
  • salt (for kids older than one year old)

For the sauce

  • 4 tbsp olive oil
  • 4 tbsp balsamic vinegar (or honey balsamic cream for children over the age of one)
  • 1 tbsp wholegrain tahini from Wake up by Mama Irene Pasta
  • 1 ½ tsp carob syrup or honey (for children over the age of one)
  • 1 ½ tsp carob syrup or honey (for children over the age of one)
  • salt (for kids older than one year old)

How to cook:

  1. In a medium-sized pot, boil about 4–5 cups of water.
  2. When the water has boiled, add the vegetable couscous by Mama Irene Pasta and boil for 4 minutes.
  3. Shut off the heat, remove the pot, and cover it, allowing the couscous to absorb the water and get inflated.
  4. On the same time, chop the vegetables and cut the broccoli in little trees.
  5. Heat a large pan over medium to high heat and add the olive oil.
  6. Add the spices so they can give their aroma and mix 1–2 times with a wooden spatula.
  7. Continue by sautéing the chopped onions for 2–3 minutes. Then, add the broccoli and the lemon, letting the vegetable grow soft and golden, for 8–10 minutes. The broccoli should still be a little crunchy, unless you have infants—in that case, add water and let it boil. Also, for babies, in this step you should add the cabbage so that it can grow soft, or you can boil it with the peas.
  8. Before removing from the heat, add the boiled chickpeas and let them brown and release some aromas for 2–3 minutes.
  9. Wash the vegetable couscous under cold water and strain to fluff it up, and add it to a large salad bowl.
  10. Add the vegetables and the chickpeas in the salad bowl and mix well with gentle movements.
  11. Finally, prepare the dressing by mixing all the ingredients together.
  12. Serve and enjoy.

The winter salad with couscous and broccoli is served both hot and cold.

If your fresh vegetable couscous has retained moisture after rising, strain it and for a more pimply and fluffy result, rinse it under cold water. Stir with a spoon gently to fluff up and completely remove the water.

littlehands mamairenepasta