Vegan Curried Couscous Salad

Name: Vegan Curried Couscous Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 ¼ cup couscous; 1 ¼ cup good vegetable stock; 1 teaspoon green curry paste; 1 tablespoon concentrated tomato paste; 1 tablespoon soy sauce; 1 tablespoon red wine vinegar; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 can chickpeas; 2 bell peppers; 3 green onions; A pinch of chili flakes; Fine sea salt and black pepper; fresh parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4
Calories
248 kcal
Course
Salad
Cuisine
Middle Eastern

Vegan Curried Couscous Salad

Freya Patterson

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This curried couscous salad is the best, most flavorful couscous salad I have ever made. It’s loaded with chickpeas and fresh vegetables, vegan, healthy, and utterly delicious.

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Ingredients

Servings

1 ¼ cup couscous 250 g/ 9 oz
1 ¼ cup good vegetable stock hot, 300 ml/ 10 fl.oz, Note 1
1 teaspoon green curry paste
1 tablespoon concentrated tomato paste
1 tablespoon soy sauce
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 can chickpeas 400 g/ 14 oz, Note 2
2 bell peppers red and/or yellow, chopped, Note 3
3 green onions finely sliced
A pinch of chili flakes optional
Fine sea salt and black pepper
fresh parsley Note 4

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Instructions

Soaking time: Read the couscous package instructions to determine the amount of liquid you need for soaking the couscous; this may vary from brand to brand.
Soak couscous: Place the couscous into a large bowl. Whisk the green curry paste into the hot vegetable stock and pour the mixture over the couscous. Let stand for 10 minutes or according to the packet's instructions. Fluff with a fork.
Dressing: In a small bowl, whisk 1 tablespoon tomato paste, 1 tablespoon soy sauce, 1 tablespoon vinegar, 2 tablespoons olive oil, and 1 teaspoon ground cumin. Add the mixture to the couscous and stir well. Add salt and pepper to taste.
Add vegetables: 1 can of drained chickpeas, 2 chopped bell peppers, and 3 finely sliced green onions.
Taste again and add more seasoning as needed. Adjust the taste with more vinegar, chili flakes, and salt and pepper if necessary.
Sprinkle with finely chopped parsley (Note 5).

Equipments used:

Notes

Vegetable stock made with boiling water and a vegetable stock cube, powder, or paste.
Chickpeas: Or the same amount of cooked chickpeas, about 7 oz/ 200 g.
Additions: Add chopped cherry tomatoes, cucumbers, black or green olives, rocket, or avocado. Non-vegan additions: feta cheese or grilled chicken breast pieces.
Sub with other fresh herbs like cilantro, basil, or dill
Store: The curried couscous salad can be refrigerated in an airtight container for 3-4 days. If using avocado or tomatoes, try to consume the salad within 24 hours; the avocado will turn brown, and chopped tomatoes tend to get soggy.

Nutrition Information

Show Details

Serving 1/4 of the dish Calories 248kcal (12%) Carbohydrates 35g (12%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Sodium 958mg (40%) Fiber 6g (24%) Sugar 5g (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 248 kcal

% Daily Value*

Serving	1/4 of the dish
Calories	248kcal	12%
Carbohydrates	35g	12%
Protein	8g	16%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	7g	41%
Sodium	958mg	40%
Fiber	6g	24%
Sugar	5g	10%