Whole Wheat Vegan Couscous Salad 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.

WHOLE-WHEAT COUSCOUS SALAD

Steps:

• Follow couscous package directions for proper amount of water. When water boils, add couscous and cumin, cover and cook as directed. Remove from heat.
• Stir in sun-dried tomatoes, ripe tomato, scallions and salt, if desired.

WHOLE WHEAT M'HAMSA COUSCOUS SALAD

Steps:

• Preheat oven to 425 degrees.
• With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
• Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
• Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
• Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
• Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
• Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
• Add lemon juice and roasted squash, and toss again.
• Season to taste with salt and pepper, and top with feta.