Orzo salad with harissa-roasted pumpkin and Brussels sprouts

Name: Orzo salad with harissa-roasted pumpkin and Brussels sprouts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: greek
Ingredients: 1.25 cups orzo; 1 red onion; 10.5 oz Brussels sprouts; 9 oz Hokkaido pumpkins; 0.7 oz parsley; 0.5 lemon; 1.5 cups canned chickpeas; 5 tbsp olive oil; 2 tsp harissa; 2 garlic; 0.5 cup almonds; 1.5 tbsp red wine vinegar; 2 tbsp maple syrup; 0.25 cup raisins; salt; pepper

Based on 10 ratings

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Carolin Roitzheim

Food Editor at Kitchen Stories

"This vegan orzo salad with colorful oven veggies combines different textures and is full of flavor! For this combination, I was inspired by a recipe from "Cooking for Peanuts", which fits wonderfully into the cold season and is also great for using up your leftover Christmas vegetables. Depending on your preference and the season, you can of course adapt the oven vegetables and find great new combinations with different ingredients. About orzo: What may look like rice at first glance is small Greek pasta made from durum wheat semolina in rice form, also known as kritharaki or risoni in Italy. Is orzo pasta vegan? Like most durum wheat semolina pasta, Greek rice pasta typically does not contain egg and is therefore vegan. Can I prepare the orzo salad ahead of time? The salad tastes best when still slightly lukewarm, but you can also easily prepare it ahead of time and let it sit for a bit, just like any other pasta salad."

Difficulty

Easy 👌

Preparation

20 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

120 g

orzo

red onion

300 g

Brussels sprouts

250 g

Hokkaido pumpkins

20 g

parsley

lemon

400 g

canned chickpeas

5 tbsp

olive oil

2 tsp

harissa

garlic

50 g

almonds

1½ tbsp

red wine vinegar

2 tbsp

maple syrup

30 g

raisins

salt

pepper

MetricImperial

Utensils

oven, knife, grater, citrus press, sieve, large bowl, baking sheet, parchment paper

How-To Videos

How to toast nuts

How to zest citrus fruits

How to prepare Brussels sprouts

How to cut Hokkaido pumpkin

Nutrition per serving

Cal1239

Fat53 g

Protein37 g

Carb166 g

Step 1/ 4
- 1 red onion
- 300 g Brussels sprouts
- 250 g Hokkaido pumpkins
- 20 g parsley
- 400 g canned chickpeas
- oven
- knife
- grater
- citrus press
- sieve
Preheat the oven to 220°C/420 °F. Cut onion into approx. 1.5 cm/0.6 in. wedges. Trim Brussels sprouts, remove wilted leaves, and cut into quarters. Cut pumpkin into approx. 1.5 cm/0.6 in. cubes. Coarsely chop the parsley. Drain chickpeas, rinse thoroughly, and set aside.
Step 2/ 4
- 2 tsp harissa
- 3 tbsp olive oil
- 2 garlic
- large bowl
- baking sheet
- parchment paper
In a large bowl, mix harissa with some of the olive oil. Season with salt and pepper. Add the chopped vegetables and chickpea to the bowl. Mix well so they are coated in the harissa-oil mixture. Then place in a single layer on a baking sheet lined with parchment paper. Add unpeeled garlic cloves. Place in the oven and roast for approx. 20 min., turning the vegetables once halfway through. Remove from the oven when the vegetables are golden brown.
Step 3/ 4
- 50 g almonds
- 120 g orzo
Meanwhile, in a large pot without oil, toast the almonds over medium heat until golden brown. Then take them out, roughly chop, and put them aside. Then, in the same pot, bring water to a boil and cook orzo pasta according to package directions until al dente.
Step 4/ 4
- 2 tbsp olive oil
- 1½ tbsp red wine vinegar
- 2 tbsp maple syrup
- 30 g raisins
- salt
- pepper
For the dressing, squeeze the insides of the roasted garlic cloves from the oven, when it's not too hot to handle, into the large bowl used in step 2. Add the remaining olive oil and mix well with a fork. Grate zest and juice lemon into the bowl. Add vinegar and maple syrup and mix well again. Season to taste with salt and pepper. Add oven vegetables, orzo pasta, toasted almonds, raisins, and parsley to the dressing. Mix until combined. Season again if necessary. Best served lukewarm.
Enjoy your meal!