The Pioneer Woman Tasty Kitchen
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Couscous Salad with Roasted Veggies and Quinoa

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Level: Easy

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Description

A delicious vegan recipe.

Ingredients

  • ½  Medium Butternut Squash, Peeled, Deseeded And Diced
  • 2  Medium Red Onions, Peeled And Cut Into Wedges
  • 2  Red Bell Peppers, Chopped Into Bite-sized Pieces
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Smoked Paprika
  • Sea Salt And Fresh Ground Black Pepper To Taste
  • 1-½ cup Water
  • 1 cup Couscous
  • ½ cups Roasted Peanuts, Chopped
  • 1  Small Bunch Fresh Parsley, Chopped
  • 4  Spring Onions, Sliced
  • FOR THE PEANUT BUTTER SAUCE:
  • 3 Tablespoons Creamy Peanut Butter
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Light Sodium Soy Sauce, Or Coconut Aminos For Gluten-free
  • 1  Lime, Juiced
  • 1 Tablespoon Maple Syrup
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Ginger Powder
  • ¼ teaspoons Cayenne Pepper
  • 3 Tablespoons Warm Water, To Thin The Dressing, If Needed

Preparation

Preheat oven at 180ºC (350ºF).

In a baking tray, place butternut squash, onion and bell pepper. Add olive oil, paprika, salt and ground pepper, then toss to combine.

Roast in preheated oven for about 17–20 minutes or until veggies are golden brown on the sides and fork tender.

In a saucepan, add water and bring it to the boil. Once boiling, add couscous, 1 teaspoon of salt, and give it a good stir. Put the lid on and remove from heat.

Let it sit for about 5 minutes to absorb all the liquid, then fluff it with a fork.

Meanwhile, prepare the peanut butter sauce. Place all sauce ingredients into a jar with tight lid. Shake vigorously until all perfectly blended and smooth.

In a large bowl, add couscous, roasted veggies, green onions, peanuts, and parsley.

Drizzle with peanut butter dressing and gently toss to combine. Taste and adjust the seasoning if needed.

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