Fall Couscous Salad

🥘 Ingredients

• carrots
• chickpeas
• giant couscous
• spinach
• pickled red onion

Main ingredients

1. 1

   Preheat oven to 220c/200c fan Place carrots and chickpeas on a large shallow baking tray then add a good pinch of salt and the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden.
2. 2

   Cook the giant couscous according to packet instructions.
3. 3

   Mix together the ingredients for the pickled red onion.
4. 4

   In a small bowl or jar, mix together the ingredients for the salad dressing with a pinch of salt. Add enough water to make the dressing similar in thickness to pouring cream.

Assembly

1. 1

   In a large salad serving bowl, add spinach then top with the rest of the salad ingredients. Top with as much pickled red onion as you fancy (the rest will keep in the fridge for about 5 days). Then drizzle over the dressing then mix it all together. ```