Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil
½ red pepper (small dice)
1/2 red onion (small dice)
1 small courgette (small dice)
1 tsp salt
1 cup dried cous cous
¼ cup raisins
1.25 cups of boiling water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
2 cloves garlic (grated)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 cup grated carrot
1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh parsley (chopped)
Pinch salt
1/2 cup toasted flaked almonds
1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.
BOSH!
How to Make Vegan Couscous Salad
Jump to recipe »
This Vegan Couscous Salad is fresh, flavorful, and healthful—the perfect midday pick-me-up or side dish!
Using fresh crisp cucumbers, creamy avocado, and bright tomatoes, this couscous salad hits all the right notes to culminate into a perfectly balanced bite. Easy to make and lovely to eat, this will become your go-to for lunch, a side dish, or a quick snack!
For the full Vegan Couscous Salad recipe, including ingredient amounts and instructions, please visit our recipe page on Marley's Menu:
Be sure to sign up for our mailing list on our website and subscribe to our YouTube channel for the latest and greatest recipes!
STAY CONNECTED WITH MARLEY'S MENU
• Website »
• Instagram »
• Pinterest »
• Facebook »
WORK WITH ME »
LEARN ABOUT ME »
CONTACT ME »
fresh herbs from my balcony pots garden/making couscous salad
Vegan Lentil and Couscous Recipe ???? Vegan Protein BOMB Guaranteed to Fulfill ????
Today I have the ultimate lentil and couscous salad for you. I usually feel fulfilled when I eat carbs and protein in a meal, but this salad gives the same satisfaction and fulfillment, plus it is vegan! It is sweet, savoury and sour at the same time. You can have it as a main course or as a side dish with fish, steak or BBQ.
#vegan #veganrecipe #vegansalad
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for International Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
Servings: 2-4
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 10-15 minutes
1,5 cups green lentils
1/2 cup couscous, you can use any small shaped pasta that you like
2 sweet red peppers, diced (any meaty and sweet pepper would do great like bell peppers)
4 pickled cucumbers, diced (use more if using small gherkins)
4-5 sprigs of parsley, chopped
7-8 sprigs of dill, chopped
3 small sprigs of spring onion, chopped
4 sprigs of mint, leaves picked (tear large leaves using your hands)
6 tablespoons olive oil
3-4 tablespoons soy sauce (alternatively, balsamic vinegar or a mix of molasses and vinegar with a 1:1 ratio)
3 tablespoons white wine vinegar
2 pinches of black pepper
2 pinches of coriander seeds
Lemon
• Rinse the lentils in a sieve and add them into a medium sized saucepan. Pour in room temperature water up to a little higher than the lentils and add a pinch of salt. Bring to boil. Then reduce the heat to low. Simmer for 10-15 minutes until al dente, not mushy. This may take longer according to your lentil.
• Boil 2 cups of water in a saucepan. Add a pinch of salt and the couscous. Boil for 8 minutes on medium heat until al dente.
• Drain the cooked lentil and couscous and cooldown under running cold water to stop cooking.
• Mix the lentil and couscous in a large bowl. Add in the pickles, peppers and herbs.
• For the delicious sauce, pour in the olive oil, soy sauce, vinegar. Season with black pepper and coriander seeds. Add salt if not using soy sauce.
• Finally, squeeze some fresh lemon and give it a last mix but be careful not to mash the lentils. Your fulfilling salad is ready to eat as a main course or as a side dish with fish, köfte or steak.
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
►The handcraft products that we use in our kitchen:
Couscous Salad with Tomato & Onion
Healthy and super easy to make Zesty Couscous Salad in minutes. Tasty on its own or as a side dish. Wild Garden Pilafs are a great start to a perfect salad.
Savor Heat & Serve Pilafs- seasoned hearty grains cooked to perfection with authentic spices and vegetables. Heats in only 90 seconds, we couldn't make it easier if we tried. We know you'll love our Bulgur, Rice & Lentil, and Couscous Pilafs.
Ingredients:
1 Tsp of Kosher Sea Salt
1 Stick of butter
1/2 Tbsp brown sugar
1/2 Tbsp balsamic vinegar
11/2 large sweet onions raw
11/2 large sweet onions peeled
11/2 large sweet onions julienned/sliced
1 cups colored cherry tomatoes cut in half
1 pouches of Pearl couscous
2 Tbsp of Feta cheese
Directions:
Peel and chop onions julienne style
Caramelize the onions- melt 2 tbsp butter in a large, wide skillet over medium-high heat, add the onions and ½ tsp salt.
Toss the onions occasionally for about 15 minutes. Sprinkle in brown sugar and balsamic vinegar and continue to saute until the onions become brown.
Add ¼ tsp more salt, and continue cooking, stirring a couple of times for 5 more minutes. Reduce the heat to low and cook, tossing frequently for 10 minutes longer until very soft.
Break apart the Wild Garden Couscous Heat and Serve Pilaf and microwave for 90 minutes. Pour contents into a bowl.
Add in caramelized onions and stir.
Toss in tomatoes and stir.
Serve and top with crumbled feta cheese. Enjoy!!
Bring home the delicious and authentic Wild Garden experience today!
Veggie Couscous Salad
Light, refreshing, and full of garden fresh herbs and vegetables, this veggie couscous salad is a yummy addition to any spring or summer meal.