Ingredients:
- 1 cup couscous
- 1 tbsp Olivani
- Crushed garlic glove
- Vegetable stock
- Water
- Diced carrot, beetroot, potato (or pumpkin)
- Sliced red onion, spring onion
- Lemon
- Baby spinach leaves
- Vegan garlic aioli
Method:
- In a saucepan, melt butter. Add garlic and sautē until golden. Add vegetable stock and 1.5 cups water. Put lid on and bring to boil.
- Turn element off, add couscous and stir. Put lid back on and leave until remainder of dish is ready. The couscous will absorb the water.
- Dice potato (or pumpkin), beetroot, carrot. Sprinkle with olive oil, salt & pepper and cook in air fryer for approx 20 minutes. Alternatively, back in 180c oven for approx 30 minutes, until golden brown.
- Whilst vegetables are cooking ... In a frypan, add a dash of olive oil and cook red onion.
- While onion is cooking, chop spring onion, zest lemon and rip baby spinach leaves and combine in a bowl. Add red onion.
- In a bowl, combine protein (e.g. diced firm tofu, meat alternative), a dash of olive oil, a sprinkle of mixed spice, paprika, salt & pepper. Stir to coat.
- Wipe pan clean and cook protein. I used Fry's Chicken Strips.
- In a glass, mixed a large spoon of vegan garlic aioli and a generous squirt of lemon juice. Stir to combine.
- Combine couscous, greens, onion and roast veges in a bowl.
- Serve couscous salad, top with protein and dress with lemon aioli dressing. Serve warm.