Vegan Smokey Snacking Savoury Granola and Red Pesto Cous Cous - REVAMP BOSHTV

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