Vegan Curried Couscous Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Total Time
20 mins
-
Servings
4
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Calories
248 kcal
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Course
Salad
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Cuisine
Middle Eastern
Vegan Curried Couscous Salad
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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
- 1 ¼ cup couscous 250 g/ 9 oz
- 1 ¼ cup vegetable stock hot, 300 ml/ 10 fl.oz, Note 1, good
- 1 teaspoon green curry paste
- 1 tablespoon tomato paste concentrated
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon cumin ground
- 1 can chickpeas 400 g/ 14 oz, Note 2
- 2 bell pepper red and/or yellow, chopped, Note 3
- 3 green onions finely sliced
- chili flakes optional, a pinch
- sea salt fine
- black pepper fine
- fresh parsley Note 4
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
(41%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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