Best 3 Vegan Tomato Spiced Couscous Salad Recipes
Are you looking for an exciting and flavorful vegan dish that is not only delicious but also easy to prepare? Look no further than vegan tomato spiced couscous salad! This delightful recipe combines the vibrant flavors of tomatoes, spices, and fluffy couscous, creating a dish that is sure to tantalize your taste buds. Packed with wholesome ingredients, this salad is a delectable treat that is perfect for lunch, dinner, or a healthy snack. The combination of fresh tomatoes, warm spices, and fluffy couscous will make this salad a favorite in your kitchen.
Here are our top 3 tried and tested recipes!
VEGAN COUSCOUS SALAD
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
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
DOUBLE-TOMATO PASTA SALAD
For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, pastas, salads and dressings, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
- Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
- While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
- Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.
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 Couscous
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
Tips:
- Use fresh, ripe tomatoes: This will give your salad the best flavor.
- Choose a good quality couscous: Look for one that is made with whole wheat or another whole grain.
- Don't overcook the couscous: It should be cooked through but still have a slight bite to it.
- Let the couscous cool before adding the other ingredients: This will help to prevent the salad from becoming soggy.
- Add a variety of vegetables and herbs: This will make your salad more nutritious and flavorful.
- Use a light dressing: A simple vinaigrette or lemon-tahini dressing is a good option.
- Season the salad to taste: Add salt, pepper, and other spices as desired.
Conclusion:
This vegan tomato spiced couscous salad is a delicious and healthy dish that is perfect for a summer meal. It is packed with fresh vegetables, herbs, and spices, and the couscous provides a hearty and filling base. This salad is also very easy to make, so it is a great option for busy weeknights. Serve it as a main course or as a side dish, and enjoy!
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