Vegan recipes

Recipe: Whole wheat couscous salad

This whole wheat couscous salad is super healthy, easy to make and also very skinny (New Year’s resolutions anyone?). I love light meals like this one after weeks of holiday food and booze. You can easily add any veggies you like; I also love adding mushrooms or sundried tomatoes. Scroll down for the recipe!


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Recipe: Whole wheat couscous salad
Course Lunch, Main Dish
Cuisine Vegan
Cook Time 20 mins
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine Vegan
Cook Time 20 mins
Servings
servings
Ingredients
Instructions
  1. Put couscous in a large bowl or pan and pour the vegetable stock over it. Mix with a fork and cover the bowl or put a lid on the pan and leave for about 10 minutes until all the stock is absorbed.
  2. Slice the onions, zucchini and carrots.
  3. Add onions, olives and toasted pine nuts to the couscous and stir well.
  4. Put a grill pan on the stove (medium-high heat) with a little oil and add the zucchini and carrots. Grill the vegetables until lightly charred and tender (about 7 minutes).
  5. Add zucchini and carrots to the couscous.
  6. Make the dressing by mixing 4 tbsp. of olive oil with 2 tbsp. of lemon juice, parsley, garlic, pepper and salt. Pour over the couscous and mix well.
  7. Garnish the couscous with some extra parsley and serve immediately.
Recipe Notes

Instead of couscous you can use quinoa, bulgur or pearl couscous. Those all work really well too.

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