Couscous Salad Vegan Recipes
COUSCOUS SALAD (VEGAN)
This Israeli/Middle Eastern-inspired couscous salad with elements of Spanish cuisine is full of healthy ingredients and easy to make. If you can't find Israeli couscous (also known as pearl couscous) use the standard type. However, quinoa, orzo or other small pasta shapes can replace the couscous. From Good Housekeeping and slightly adapted by me. I had to stop my fingers from typing: "stir in 1/2 teaspoon orange blossom water with the prunes."
Provided by COOKGIRl
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook the couscous in the vegetable broth but *do not* add any salt or butter.
- Drain. Set aside to cool.
- Vinaigrette: Whisk the vinaigrette ingredients together. Taste and adjust seasoning if necessary.
- In a large bowl combine the vinaigrette with the cooked and cooled couscous, garbanzo beans, green onions, red onions and prunes. Toss well to combine.
- Line a platter or individual salad plates with the baby spinach.
- Arrange the couscous mixture on the spinach.
- Peel one orange,remove the pith and slice. Peel the other orange, remove the pitch and cut into small bite-size chunks.
- Arrange the orange slices around the edges and the chunks around and on top of the couscous.
- Garnish with the almonds and fresh parsley.
ROASTED VEG & COUSCOUS SALAD
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Provided by Good Food team
Categories Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
- Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium
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