Best 4 Couscous Salad Vegan Recipes
Indulge in a delightful and refreshing culinary experience with our vegan couscous salad recipes, bursting with vibrant flavors and textures. From the classic Moroccan to innovative Mediterranean and Greek variations, our curated collection offers a symphony of taste sensations. Discover the zesty blend of lemon, mint, and fresh herbs in our Moroccan couscous salad, or embark on a Mediterranean adventure with sun-dried tomatoes, artichoke hearts, and a tangy vinaigrette. For a Grecian twist, immerse yourself in the flavors of cucumber, red onion, and crumbled feta cheese. With detailed instructions and easy-to-follow steps, these vegan couscous salad recipes promise a culinary journey that will tantalize your taste buds and leave you craving more.
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 results, use a high-quality couscous. Look for one that is made from whole wheat or semolina flour.
- Be sure to rinse the couscous before cooking it. This will help to remove any excess starch and prevent it from sticking together.
- Use a vegetable broth or water to cook the couscous. This will add flavor and nutrients to the dish.
- Once the couscous is cooked, fluff it with a fork. This will help to separate the grains and make it light and airy.
- Let the couscous cool slightly before adding the other ingredients. This will help to prevent the salad from becoming too mushy.
- Add a variety of vegetables, herbs, and nuts to the salad for flavor and texture. Some good options include tomatoes, cucumbers, zucchini, bell peppers, carrots, celery, parsley, cilantro, mint, almonds, and walnuts.
- Dress the salad with a simple vinaigrette or lemon-tahini dressing. This will help to bring all the flavors together.
- Serve the salad immediately or store it in the refrigerator for later. Couscous salad is a great make-ahead meal.
Conclusion:
Couscous salad is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is also a great way to use up leftover vegetables. With so many different variations, there is sure to be a couscous salad recipe that everyone will love.
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