Vegan Couscous Salad 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.
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- 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.
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