Best 4 Couscous Salad Vegan Recipes
Couscous salad is a versatile and flavorful dish that can be enjoyed as a main course or a side. It is a great option for vegans and vegetarians, as it is packed with plant-based protein and nutrients. With its North African origins, couscous salad is typically made with semolina, a type of wheat flour, but can also be made with other grains like quinoa or barley. This hearty and satisfying salad can be customized with a variety of vegetables, herbs, and spices, making it a perfect dish for any occasion. Whether you're looking for a light and refreshing lunch or a hearty dinner, there's a couscous salad recipe out there to suit your taste.
Let's cook with our recipes!
WHOLE WHEAT VEGAN COUSCOUS SALAD
A delicious vegan salad of veggies and whole wheat couscous with a lemon basil vinaigrette. Feel free to add whatever vegetables you have in the fridge; the more the merrier!
Provided by bekahc
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Mix red onion, carrot, celery, cranberries, green onions, alfalfa sprouts, parsley, and walnuts into the couscous.
- Stir olive oil, apple cider vinegar, basil, and lemon juice together in a bowl. Pour over the couscous mixture. Stir in salt and black pepper.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 65.8 g, Fat 13 g, Fiber 11.1 g, Protein 11.2 g, SaturatedFat 1.4 g, Sodium 190.1 mg, Sugar 11.3 g
VEGAN COUSCOUS SALAD
Steps:
- Pour couscous into a large salad bowl. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. Add another 1/2 cup of boiling water and stir. Cover bowl with a large plate and allow couscous to steam for 5 minutes. Fluff with a fork.
- Add tomatoes, cucumber, bell pepper, green onions, parsley, and basil. Stir together olive oil, white balsamic vinegar, salt, and pepper in a cup. Pour over couscous salad and mix well.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 20.4 g, Fat 5.3 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 46.1 mg, Sugar 2.3 g
VEGAN TOMATO SPICED COUSCOUS SALAD
Couscous doesn't have to be plain or even an accompaniment to something else. This vegan dish proves that. It can be eaten on its own or with a salad. It's fragrant, filling, and full of spices that are bound to please.
Provided by Tatiana
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a saucepan over medium heat. Add onion and garlic and cook until softened, about 2 minutes. Stir in cumin, coriander, salt, and cinnamon stick; cook 3 minutes. Pour in vegetable stock and tomato sauce. Bring to a simmer. Remove from heat.
- Stir couscous into the saucepan; cover and let sit until couscous is cooked through, about 10 minutes. Remove the cinnamon stick; sprinkle cilantro on top.
Nutrition Facts : Calories 339.2 calories, Carbohydrate 57.2 g, Fat 7.9 g, Fiber 5.1 g, Protein 9.7 g, SaturatedFat 0.7 g, Sodium 903.9 mg, Sugar 3.1 g
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.
Tips:
- For the best flavor, use fresh vegetables. If you only have frozen vegetables on hand, be sure to thaw them completely before using.
- To make the salad ahead of time, cook the couscous and vegetables according to the recipe. Then, let them cool completely. Store the salad in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply add the dressing and toss to combine.
- This salad is also a great way to use up leftover vegetables. If you have any roasted vegetables, grilled vegetables, or steamed vegetables on hand, add them to the salad for a delicious and easy meal.
- Feel free to get creative with the ingredients in this salad. You can add different types of vegetables, fruits, nuts, and seeds. You can also change the dressing to your liking. For example, you could use a vinaigrette dressing, a tahini dressing, or a yogurt dressing.
- This salad is a great option for a healthy and refreshing meal. It's also a great way to get your daily dose of fruits and vegetables.
Conclusion:
This couscous salad is a delicious and easy-to-make dish that's perfect for any occasion. It's packed with fresh vegetables, herbs, and spices, and it's tossed in a light and flavorful dressing. This salad is a great way to get your daily dose of fruits and vegetables, and it's also a good source of fiber and protein. Whether you're serving it as a main course or a side dish, this couscous salad is sure to be a hit.
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