South Of The Border Couscous Salad Vegan Recipes

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VEGAN COUSCOUS SALAD



Vegan Couscous Salad image

This is the best Mediterranean vegan couscous salad! Toasting the couscous first is a simple way to add an extra layer of flavour. Toss with your favourite vegetables and a simple dressing for a super quick vegan meal, potluck contribution or BBQ side dish!

Provided by Melissa

Categories     Main Course     Side Dish

Time 15m

Number Of Ingredients 13

1 cup (180 g) dry couscous (- $0.52)
1 cup (250 ml) vegetable stock or water (- $0.32)
1 cup (150 g) quartered cherry tomatoes (- $0.53)
1 can (14-oz / 400 g ) chickpeas, (drained and rinsed - $0.65)
1/2 cup (75 g) diced red pepper (- $0.14)
1/2 cup (80 g) diced cucumber (- $0.15)
1/2 cup (35 g) Mediterranean black olives, ( pitted and sliced (like Kalamata or Spanish) - $0.21)
1/4 cup (30 g) diced red onion (- $0.08)
2 tablespoons fresh chopped herb of your choice (parsley, basil, cilantro, oregano, mint, etc. - $0.10)
Olive oil (to taste - $0.40)
Balsamic vinegar (to taste - $0.24)
Salt (to taste - $0.03)
Pepper (to taste - $0.03)

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.

Nutrition Facts : Calories 340 kcal, Carbohydrate 46 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, Sodium 734 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

COUSCOUS SALAD (VEGAN)



Couscous Salad (Vegan) image

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

1 cup israeli couscous
14 ounces vegetable broth (unsalted) or 14 ounces chicken broth (unsalted)
15 -19 ounces garbanzo beans, cooked and drained
2 green onions, sliced
2 -3 tablespoons red onions, diced small (my addition)
1/2 cup prune, pitted and diced small (can substitute dried dates or dried figs if you prefer)
1/2 lb Baby Spinach, washed and spun dried
2 medium valencia oranges (original recipe specified navel oranges)
1/4 cup sliced almonds, toasted
fresh parsley, minced (my addition)
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
1/2 tablespoon agave nectar (sugar or honey can be used instead)
1/4 cup balsamic vinegar (I used 2 tablespoons white balsamic and 2 tablespoons dark aged balsamic)
1/8 teaspoon spanish smoked paprika (optional and my addition)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons water

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.

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