Paneer and Roasted Vegetable Couscous Salad
 
 
Crispy paneer and roasted vegetable couscous salad is the perfect fridge salad for easy summer lunches!
Yield: 4-6 servings
Ingredients
  • 1 lb paneer cheese, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 zucchini, cut into 1-inch pieces
  • 1 red onion, diced
  • 2 tbsp olive oil
  • 1¼ tsp cumin
  • 1 tsp coriander
  • ¾ tsp curry powder
  • ½ tsp cinnamon
  • ½ tsp paprika
  • salt and black pepper, to taste
  • 1 cup Israeli or pearl couscous
  • 5 oz arugula
  • juice of 1 lime
For the cilantro chutney
  • 2½ cups cilantro
  • 2 tbsp lemon juice
  • ½ tsp salt, plus more to taste
  • 4 tbsp canola oil
  • 4 tbsp water
  • 2 jalapeno peppers
Instructions
  1. Heat oven to 450F.
  2. In a large bowl, toss together the paneer, red bell pepper, zucchini, red onion, olive oil, cumin, coriander, curry powder, cinnamon, and paprika. Season to taste with salt and black pepper.
  3. Spread on a parchment-lined baking sheet in an even layer. Roast for 25-30 minutes, or until the vegetables are caramelized and tender.
  4. Meanwhile, prepare the couscous according to package directions. Set aside.
  5. Allow vegetables and couscous to cool slightly, then toss together in a large bowl with the arugula and lime juice. Season to taste with salt and black pepper.
  6. Divide among serving bowls and top with the cilantro chutney (recipe below) before serving.
For the cilantro chutney
  1. Combine all of the ingredients in a blender. Blitz until completely smooth. Season to taste with salt and black pepper. Refrigerate and until ready to use.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/06/paneer-and-roasted-vegetable-couscous-salad.html