Whole Wheat Vegan Couscous Salad Recipes

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ROASTED GARLIC & HERB WHOLE WHEAT COUSCOUS



Roasted Garlic & Herb Whole Wheat Couscous image

This tasty Whole Wheat Couscous Recipe is mixed with fresh basil and sweet roasted garlic! It's a delicious side dish that comes together in less than 10 minutes.

Provided by Krista

Categories     Side Dish

Time 9m

Number Of Ingredients 6

1 1/4 cup of water
1 cup of dry whole wheat couscous
3 roasted garlic cloves, minced {instructions for roasting}
1 1/2 tablespoons of olive oil
2 tablespoons of fresh basil, roughly chopped
salt & pepper to taste

Steps:

  • Bring water to a boil.
  • Once boiling add whole wheat couscous, stir to combine.
  • Cover and immediately remove from heat.
  • Let couscous sit for 5-7 minutes.
  • Fluff couscous with a fork.
  • Next add in the minced roasted garlic, fresh basil, olive oil, and season with salt and pepper.
  • Stir everything together and serve.

EASY VEGAN COUSCOUS SALAD (MEDITERRANEAN-STYLE)



Easy Vegan Couscous Salad (Mediterranean-Style) image

Ready in under 20 minutes, this Mediterranean-style vegan couscous salad is a quick and simple alternative to rice or other side dishes.

Provided by The Pesky Vegan

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 11

1 cup (180 g) dried couscous ((see notes for ratio info))
1 cup (240 ml) kettle-hot water or vegan stock
1 red pepper, deseeded and diced
4 medium tomatoes, diced
½ medium cucumber, diced
1 cup (150 g) pitted black olives, sliced in half
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil ((plus more to taste))
2 small cloves garlic, crushed or finely chopped ((optional))
Salt and pepper, to taste
Small handful fresh basil

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.

Nutrition Facts : Calories 248 kcal, Carbohydrate 37 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 554 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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