Vegan Couscous Salad

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5 from 1 vote

Prep Time15

Total Time15

Course: Dinner, Lunch, Main Course, Salad

Cuisine: Middle East

Diet: Dairy Free, Vegan, Vegetarian

Servings:

Calories: 425kcal

Author: Thrifty Lesley

Cost: 23p

Equipment

mixing bowl
small sharp knife
chopping board
box grater

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

Metric - US Customary

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!

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.

Nutrition