Indulge in a refreshing and flavorful journey with our vegan tomato spiced couscous salad. This vibrant dish tantalizes your taste buds with a delightful blend of textures and tantalizing flavors. The fluffy couscous, cooked to perfection, provides a satisfying base for an array of fresh and zesty ingredients. Perfectly ripe tomatoes burst with juicy sweetness, while crisp cucumber and bell peppers add a refreshing crunch. The salad is enlivened with a vibrant dressing made from aromatic spices and zesty lemon juice, creating a harmonious balance of tanginess, warmth, and freshness.
But this article is not just about one recipe – it's a treasure trove of culinary inspiration! Discover other tantalizing vegan delights, including a satisfying lentil loaf with a hearty texture and a symphony of savory flavors. Satisfy your sweet cravings with delectable vegan chocolate chip cookies, featuring deliciously chewy centers and crisp edges. And for a refreshing treat, immerse yourself in the vibrant flavors of a refreshing watermelon granita, perfect for beating the summer heat. Each recipe is carefully crafted with wholesome ingredients, ensuring a guilt-free indulgence that nourishes your body and soul.
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
MOROCCAN TOMATO COUSCOUS RECIPE
Couscous cooked in a rich tomato sauce bursting with flavour! This Tomato Couscous Recipe is easy-to-follow and will soon become a household favourite! Serve this delicious side with fish, meat or veggies.
Provided by Jen Sim
Categories Main Course Side Dish
Number Of Ingredients 12
Steps:
- Heat a splash of sunflower or vegetable oil in a medium-sized pot.
- Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
- Add salt to taste, pepper to taste, 1/2 tbsp of 35 spices (optional Moroccan spice), 1/8 tsp of oregano, 1/8 tsp of marjoram, and 1-2 tbsp of tomato puree.
- Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
- Next, add 350 g of couscous to the pot.
- Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add 1/4 of thinly sliced onions.
- Once the couscous has softened add 1/2 to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
- Don't forget to garnish with fresh parsley!
EASY VEGAN COUSCOUS SALAD (MEDITERRANEAN-STYLE)
Ready in under 20 minutes, this Mediterranean-style vegan couscous salad is a quick and simple alternative to rice or other side dishes.
Provided by The Pesky Vegan
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives.
- 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.
- Once the couscous is toasted, remove the pan from the heat and pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
- Once soft, fluff up the couscous lightly using a fork.
- Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous and lemon dressing, then mix everything together well. Adjust the seasoning to taste and serve.
Nutrition Facts : Calories 248 kcal, Carbohydrate 37 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 554 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Provided by Genevieve Ko
Categories dinner, lunch, grains and rice, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Divide among dishes and top with the remaining feta and the celery or chile, if using.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams
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
ISRAELI COUSCOUS, BEAN AND TOMATO SALAD
Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.
Provided by Martha Rose Shulman
Categories salads and dressings, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
- Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
- Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.
Nutrition Facts : @context http, Calories 753, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 21 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 6 grams
Tips:
- Use fresh, ripe tomatoes: This will give your salad the best flavor.
- Choose a good quality couscous: Look for a couscous that is made with whole wheat or another whole grain.
- Toast the couscous before cooking: This will give it a nutty flavor and help it to absorb the flavors of the other ingredients.
- Use a variety of spices: This will give your salad a complex flavor. Some good options include cumin, coriander, paprika, and turmeric.
- Don't overcook the couscous: It should be cooked until it is tender but still has a slight bite to it.
- Let the salad cool before serving: This will help the flavors to meld together.
Conclusion:
This vegan tomato spiced couscous salad is a delicious and healthy dish that is perfect for a summer meal. It is packed with flavor and nutrients, and it is easy to make. With fresh tomatoes, flavorful spices, and a tangy dressing, this salad is sure to please everyone at your table. It is also a great way to use up leftover couscous. So next time you have some leftover couscous, give this salad a try. You won't be disappointed!
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