serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Living On The Veg
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 bunch asparagus, trimmed, cut into 5 cm lengths
- ½ broccoli head (or 1 bunch broccolini), roughly chopped
- 400 g can chickpeas, drained, rinsed
- Olive oil, for drizzling
- Salt and black pepper
- 1 ¼ cups vegetable stock
- 1 cup giant (pearl) couscous
- 6 marinated artichoke hearts, roughly chopped
- 1 cup dill sprigs, roughly chopped
- 1 cup flat-leaf parsley, roughly chopped
- 1 cup mint leaves, roughly chopped (optional)
- ¼ cup vegan feta cheese
- ¼ cup roasted almonds or walnuts, roughly chopped
For the dressing
- 2 lemons, juiced
- 1 tbsp red wine vinegar, to taste
- ¼ cup (60 ml) extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 tbsp Dijon mustard
- 1 tsp finely chopped dill
- 1 tsp maple syrup
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 220˚C (200˚C fan-forced). Line a large baking tray with baking paper.
- Combine the asparagus, broccoli and chickpeas on the baking tray. Drizzle with olive oil and sprinkle with salt. Toss well to combine, then spread out and bake for 15-20 minutes, or until tender.
- While the vegetables are roasting, bring the vegetable stock to the boil in a small saucepan, then add the couscous and cook until tender. Drain and allow to cool slightly.
- Combine the ingredients for the dressing in a large salad bowl and whisk well to combine. Layer over the couscous, roasted vegetables, chickpeas, artichokes, herbs, vegan fetta and chopped nuts, then toss gently to coat with the dressing. Serve warm.
Note
Kitty Flanagan's recipe was inspired by Carleigh Bodrug’s Pearl Couscous with Asparagus and Dill recipe from the book PlantYou.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Living On The Veg
