Vegan Couscous Salad

Mar 22, 2022 | 2 comments

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Vegan Couscous Salad

How to make vegan couscous salad

This is pretty simple and doesn’t take long.

Put couscous in a bowl with oil and water. Add grated carrot.

Cook some green peas (1 min in the microwave from frozen will do it) and add to the couscous

If you have any mint in the garden, a pot of basil or any other fresh herbs, chop a spoonful very finely and stir in (optional)

Halve the olives and stir in the cashews
 
Leave all to stand for 10 minutes or so and you’re done
 

 

Couscous salad on a plate

 

What is this couscous salad like?

Couscous salad on a plate

It is filling and sustaining, keeping me going until dinner (I usually have it at lunchtime).

Very versatile, you can add all kinds of bits and pieces to it from those little dishes in the fridge

 

Changes you can make

Black olives in a glass bowl

 

If you are following Meal Plan 2, you will need to follow the recipe fairly closely.

If you aren’t, omit any of the ingredients if you don’t have them.

  • Use black or green olives, don’t forget to remove the stones to avoid a tooth crunching unpleasant surprise.
  • Garlicky roasted vegetables
  • Grated raw swede
  • Chopped pepper of any colour
  • Change the nuts to whatever you have, or leave them out
  • Add sweetcorn, frozen or canned
  • Lightly cooked green beans
  • Add a couple of chopped date, dried apricots or a handful of sultanas
  • Prawns, tuna, sardines
  • Chopped chicken, cubed cooked roast beef, chopped ham
  • Chick peas, lentils and beans
  • or any other protein that you have will all work well.

 

Other recipes using couscous

 

Couscous Snacky Lunchbox Bites

Week Two Meal Planner – soft cheese, red lentils and couscous

 

49 couscous recipes from BBC Good Food

 

Pinterest image for vegan couscous salad
Couscous salad on a plate

Vegan Couscous Salad

5 from 1 vote
Prep Time: 15 mins
Total Time: 15 mins
Course:
Dinner
,
Lunch
,
Main Course
,
Salad
Cuisine:
Middle East
Dairy Free
,
Vegan
,
Vegetarian
Servings: 2
Cost per portion 23p
Calories: 425kcal
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Ingredients

  • 50 g couscous
  • 80 g olives
  • 25 g salted cashews
  • 2 tblsp oil
  • 100 g peas
  • 100 g carrot grated
  • 50 g onion sliced very fine
  • garlic
  • 50 ml water

Instructions

  • Put the couscous in a bowl and add oil and water.
  • Add the carrot.
  • Cook the peas (1 min in the microwave from frozen will do it) and add to the couscous.
  • Chop the herbs very finely and add if using
  • Add olives, halved
  • Leave all to stand for 10 minutes or so.
  • Mix in the cashews.
  • Taste and add salt and pepper as needed.

Notes

Variations

You can add a great many other vegetables to this, depending on what you have. Cooked peppers from a jar, fine sliced radishes, fine chopped cucumber, tomato, raw or cooked broccoli or cauliflower.
Or how about some roasted courgette and artichoke, look to see what you have in the fridge and cupboard and put in anything that you like in a combination, it will be yummy!

Nutrition

Nutrition Facts
Vegan Couscous Salad
Amount per Serving
Calories
425
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
17
g
Sodium
 
746
mg
32
%
Potassium
 
447
mg
13
%
Carbohydrates
 
39
g
13
%
Fiber
 
8
g
33
%
Sugar
 
7
g
8
%
Protein
 
9
g
18
%
Vitamin A
 
8893
IU
178
%
Vitamin C
 
25
mg
30
%
Calcium
 
68
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

2 Comments

2 Comments

  1. Thrifty Lesley

    Yes, I’ve found I can use up little bits of this and that. Very satisfying!

  2. Moira

    I make couscous salad often as you can use up all the leftovers I also add homemade vinaigrette dressing

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