Jun 30, 2013
MOROCCAN-INSPIRED COUS COUS + CHICKPEA SALAD W/ CREAMY VEGAN PRESERVED LEMON DRESSING
i ♥ salads! there are so many delicious alternatives its hard to choose... but today i was inspired by the jar of preserved lemons in my fridge (gifted to me by my bro, who is a boss in the kitchen!) this dreamy creamy vegan preserved lemon dressing is the perfect accompaniment to a moroccon-style cous cous + chickpea salad
6-8 leaves of cos lettuce, roughly shredded
1 tomato, diced
1/2 tin of canned chick peas, drained and rinsed
1/2 cup of cous cous
1/2 cup of boiling water
pinch of sumac (optional)
for the dressing:
2 tablespoons of cashew pieces
1/2 a preserved lemon
pinch of cracked pepper
1-2 teaspoons of apple cider vinegar
1 tablespoon of onion, diced
4 tablespoons of boiling water
place the cous cous into a small bowl and pouring over the 1/2 cup of boiling water. cover and set aside whilst you prepare the dressing.
place all the dressing ingredients into a small food processor (or wet mill) and blend together until smooth and creamy (approximately 4-5 mins). if the dressing is a little thick add extra water until you reach the desired consistency.
assemble your salad and drizzle over the creamy preserved lemon dressing. serve with a sprinkle of sumac and enjoy!
serves 1 for main or 2 for entree