Couscous Salad Vegan Recipes

EASY VEGAN COUSCOUS SALAD (MEDITERRANEAN-STYLE)

Steps:

• To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives.
• In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.
• Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast for around 5 minutes or until golden brown, moving regularly to avoid burning.Note: I like to make couscous in a pan with a tight-fitting lid, as it lets me toast the couscous first. Toasting isn't necessary but adds extra flavour. If you don't want to do this, you can just add the dried couscous and liquid to a heat-proof bowl with a lid or cling film (plastic wrap) to create a tight fit.
• Once the couscous is toasted, remove the pan from the heat and pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
• Once soft, fluff up the couscous lightly using a fork.
• Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous and lemon dressing, then mix everything together well. Adjust the seasoning to taste and serve.

VEGAN COUSCOUS SALAD

Steps:

• Place the dry couscous in a dry pan over medium-low heat. Toast the couscous, stirring frequently and keeping an eye on it as it can burn quickly, until golden brown - 5 to 10 minutes.
• Take the pan off the heat and pour over the vegetable stock or water. Quickly place the lid on the pan. Allow to steam for 5 minutes. Remove the lid and rake a fork through the couscous to separate.
• Transfer to a large bowl. You can serve this salad warm or allow the couscous to cool first. Toss with the chopped vegetables and herb(s) of your choice.
• Serve the salad the Mediterranean way with olive oil, vinegar, salt and pepper on the side for each person to dress their salad how they like.

COUSCOUS SALAD (VEGAN)

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.