Vegan Couscous Salad
Source
https://lovingitvegan.com/vegan-couscous-salad/
Ingredients
Couscous
- 173g couscous, dry weight (~1 cup)
- 240ml boiling water (~1 cup)
- 15g vegan butter (1 Tbsp)
- Salt and pepper, to taste
Salad
- ½ head iceberg lettuce, shredded
- ½ large cucumber, chopped
- 10 cherry tomatoes, sliced
- 10 sun-dried tomatoes, sliced
- 12 pitted green olives, sliced
- 1 can (425g) whole kernel corn, drained
Tahini Soy Dressing
- 60ml tahini (¼ cup)
- 30ml lemon juice (2 Tbsp)
- ½ tsp crushed garlic
- 15ml soy sauce (1 Tbsp)
- 15ml maple syrup (1 Tbsp)
- 15–30ml water (1–2 Tbsp) to thin
Serving
- 2 medium avocados, sliced
- Fresh cilantro
Instructions
- Add couscous to bowl. Pour boiling water over. Cover with cloth. Let sit a few minutes.
- Fluff with fork. Add vegan butter, salt, and pepper. Mix.
- Add lettuce, cucumber, cherry tomatoes, sun-dried tomatoes, olives, and corn to mixing bowl. Toss.
- Add couscous. Toss together.
- Dressing: Whisk tahini, lemon juice, garlic, soy sauce, and maple syrup. Thin with water to desired consistency.
- Pour dressing over salad. Toss.
- Serve topped with sliced avocado and fresh cilantro.
Tips & Notes
- Serves 4 as main, 8 as side.
- Ready in 15 minutes — no cooking beyond boiling water for couscous.
- Sun-dried tomatoes in oil are tastiest for this.
- Keeps 2 days fridge without avocado. Add avocado per serving.
- Add protein: Chickpeas or crispy tofu make this more substantial.
- Not freezer-friendly.
Tags
recipe, vegan, salad, couscous, quick, main