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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sherali Baz
[email protected]This salad was a disappointment. The flavors just didn't come together for me.
Bhatti Sahab
[email protected]I didn't have any dried fruit on hand, so I used fresh fruit instead. It was still good, but I think the dried fruit would have been better.
KShines
[email protected]I found this salad to be a bit bland. I added some extra spices and it was much better.
Raees Jan
[email protected]This salad is a bit time-consuming to make, but it's definitely worth the effort.
Latonia Hemmingway
[email protected]I packed this salad for lunch and it held up really well. It was still fresh and delicious hours later.
Benita Osoma
[email protected]This is a great salad to make ahead of time. It actually tastes better the next day.
Ethan Olivier
[email protected]I love how versatile this salad is. You can add or remove ingredients to suit your taste.
Udeh Somto
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also very filling and satisfying.
Nurun Nahar Akther Akhi
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in this recipe. It was still really good!
Kemigisha Cynthia
[email protected]I added some grilled chicken to this salad and it was delicious! It's a great way to use up leftover chicken.
S H A A N
[email protected]I made this salad exactly as the recipe says and it turned out great! I highly recommend it.
Josh Wheatstone
[email protected]I'm not a vegan, but I really enjoyed this salad. It's packed with flavor and very satisfying.
King Salah
[email protected]I love the vibrant colors in this salad. It's so inviting and makes me want to eat it right away.
Kausar Khan
[email protected]This is one of my favorite couscous salads. It's so easy to make and always a crowd-pleaser.
SM SABBIR HOSSAIN
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the fact that it was vegan. I will definitely be making this again.
Lawrence Ignacio
[email protected]This couscous salad is a delightful combination of flavors and textures. The sweetness of the dried fruit, the crunch of the vegetables, and the nutty flavor of the couscous all come together perfectly. I especially enjoyed the dressing, which was li