Harvest Glow Pearl Couscous
This creative recipe by @sophiestartsfromscratch is cozy, comforting, and the epitome of fall. It brings all the seasonal flavors you crave in one delicious dish.
Ingredients
- 2 bags of @successrice Boil-in-Bag Pearl Couscous
- 15 oz can of chickpeas, rinsed and drained
- 1.5 cups cauliflower florets
- 1.5 cups butternut squash, peeled and diced
- 3 cups kale, set aside 1 cup for roasting
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp kosher salt
- 2 tbsp olive oil plus more for drizzling
- 1/4 cup mint, roughly chopped
- 1/2 cup feta cheese
- 1/2 cup pomegranate arils
- 1/2 cup tahini
- 1 tsp soy sauce
- Juice of 1 lemon
- 2 tsp honey
Instructions
- Preheat the oven to 400 F. Line a baking tray with parchment paper.
- Pour in the butternut squash, cauliflower florets and the chickpeas. Drizzle with 2 tbsp olive oil.
- Top with the garlic powder, onion powder, paprika, cumin, salt and pepper. Mix until the veggies are evenly coated.
- Bake for 35-40 mins until the kale is crispy and the squash is cooked through.
- Combine the tahini, soy sauce, lemon and honey. Mix until creamy and smooth.
- Bring a large pot of water to a boil. Add the bags of Success Boil-in-Bag Pearl Couscous and boil for 5-7 mins.
- Alternatively you can microwave the Pearl Couscous bags submerged in water in a microwaveable bowl for 10-12 mins.
@sophiestartsfromscratch #ad Harvest Glow Pearl Couscous. This meal is cozy, comforting and the epitome of fall. #successricepartner Recipe: * 2 bags of @Success Rice Boil-in-Bag Pearl Couscous * 15 oz can of chickpeas, rinsed and drained * 1.5 cups cauliflower florets * 1.5 cups butternut squash, peeled and diced * 3 cups kale, set aside 1 cup for roasting * 2 tsp onion powder * 2 tsp garlic powder * 1 tsp paprika * 1 tsp cumin * 2 tsp kosher salt * 2 tbsp olive oil plus more for drizzling * 1/4 cup mint, roughly chopped * 1/2 cup feta cheese * 1/2 cup pomegranate arils * 1/2 cup tahini * 1 tsp soy sauce * Juice of 1 lemon * 2 tsp honey Directions: * Preheat the oven to 400 F. Line a baking tray with parchment paper. * Pour in the butternut squash, cauliflower florets and the chickpeas. Drizzle with 2 tbsp olive oil. * Top with the garlic powder, onion powder, paprika, cumin, salt and pepper. Mix until the veggies are evenly coated. * Bake for 35-40 mins until the kale is crispy and the squash is cooked through. * Combine the tahini, soy sauce, lemon and honey. Mix until creamy and smooth. * Bring a large pot of water to a boil. Add the bags of Success Boil-in-Bag Pearl Couscous and boil for 5-7 mins. * Alternatively you can microwave the Pearl Couscous bags submerged in water in a microwaveable bowl for 10-12 mins. * Remove from the pouch, pour into a large salad bowl and drizzle with olive oil. * Top with the kale, feta cheese, mint, pomegranate and roasted veggies. Drizzle with the tahini dressing. Serve and enjoy!
