Not only is this salad from the Vegan Everything cookbook packed with nutrients from beta carotene-rich squash and whole grains, but it gets a huge bump in flavor from buttery, toasted nuts and a tangy lemon dressing.
For the dukkah:
½ cup mixed raw nuts
2 tablespoons sesame seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
½ teaspoon salt
½ teaspoon black pepper
For the salad:
1 small butternut squash
¼ cup olive oil
3 garlic cloves, minced
1 red jalapeño, minced
½ bunch fresh parsley, coarsely chopped
1¼ cups dried instant couscous
1¾ cups boiling water
1 cup chickpeas
Juice of 1 lemon
3 tablespoons dukkah
