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Paneer Tikka Couscous Salad

While this salad is healthy and filling, it’s also delicious and satisfying!
Couscous is the base with some fresh vegetables, fruits(technically, looking at you tomatoes and olives!), chickpeas and paneer tikka to round it out. The lemon mustard vinaigrette ties it all together and brings some tang to each mouthful.
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Prep Time 10 mins
Cook Time 25 mins
Course Salad
Servings 4 people
Calories 827 kcal

Ingredients
  

Paneer Tikka

  • ½ Cup Greek yoghurt
  • 2 Tbl Milk Any type (almond, oat etc.)
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 1 tsp Maple Syrup
  • 2 tsp Olive Oil
  • 1 tsp Garam Masala Powder
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 tsp Chaat Masala
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Carom Seeds (ajwain)
  • 1/2 tsp Dry Mango Powder Amchur Powder
  • 1/4 tsp Turmeric Powder
  • 300 g Paneer Cut into bite sized cubes
  • Salt to taste

Salad

  • 225 g Chickpeas drained and rinsed
  • 1/2 tsp Garam Masala
  • 1 Cup Couscous dried
  • 1 Cup Water boiled
  • 1/4 Cup Kalamata Olives chopped
  • 1 Roasted Capsicum chopped in bite sized pieces
  • 1 stalk Celery
  • 1 Tomato chopped small OR 1/2 Cup Cherry Tomatoes, cut in half
  • Salt to taste

Optional

  • 1/4 Cup Parsley finely chopped
  • 1/4 Cup Coriander finely chopped

Lemon-Mustard Vinaigrette

  • 1 tbs Tikka Sauce
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 tbs lemon juice
  • 2 tbs Dijon Mustard
  • 1 tbs Maple Syrup
  • 1/4 tsp Red Chili Flakes (Optional)
  • Salt to taste
  • Pepper to taste

Instructions
 

Paneer Tikka

  • In a small bowl, lightly whisk the yoghurt until smooth.
  • Stir in all of the other ingredients until combined into the yoghurt & add salt to taste.
  • Set aside a tablespoon of the marinade.
  • Add the cubed paneer and gently stir until the paneer cubes are coated in the marinade.
  • Cover this mix and let it rest in the fridge for an hour.
  • Preheat the oven to 200C.
  • Line a baking tray (20cm x 20cm, but any size will do) with baking paper.
  • Place the paneer cubes onto the tray and bake for 15 minutes. I find that having the paneer tikka golden works best for the recipe, however, if you prefer to have them lightly charred let them cook for a little longer.

Salad

  • Preheat the oven to 200C. NB: You can prepare he chickpeas with the paneer tikka.
  • In a lined baking tray (20cmx 20cm, but any size will do), spread the chickpeas and add the garam masala.
  • Salt to taste and bake for 10 minutes.
  • In a glass tray (20cm x 30cm), add the cup of couscous and 1 cup of boiling water.
  • Cover the tray with the cling wrap and rest for 5 minutes.
  • Remove the cling wrap and use 2 forks to break apart the couscous.
  • Add the other salad ingredients, including the paneer and stir to combine.

Vinaigrette

  • In a small bowl add all of the dressing ingredients not including the extra virgin olive oil and salt. Lightly whisk the dressing ingredients to combine.
  • Gradually pour in the extra virgin olive oil into the dressing while whisking with a fork or small whisk until emulsified.
  • Season with salt and pepper to taste.
  • Dress the salad with the vinaigrette just before serving. 

Video

Nutrition

Calories: 827kcalCarbohydrates: 64gProtein: 26gFat: 53gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 52mgSodium: 287mgPotassium: 501mgFiber: 10gSugar: 11gVitamin A: 1887IUVitamin C: 52mgCalcium: 483mgIron: 3mg
Keyword couscous, couscous salad, paneer tikka, paneer tikka couscous salad, salad
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