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Vegan Couscous Salad

Recipe developed by Roni's Kitchen. This beautiful colourful salad makes a great addition to any meal!

Vegan Couscous Salad

Total Time:

55mins

Prep:

30mins

Cook:

25mins

Skill Level:

Easy

Ingredients

  • Roasted Yam & Lemon
  • 1 small Yam, peeled and diced into 1 cm thick cubes
  • 2 tbsp Olive Oil
  • 1/2 tsp Paprika
  • 1/4 tsp Sea Salt
  • 1/2 Lemon, cut into slices
  • Salad
  • 1/2 cup Cherry Tomatoes, cut into halves
  • 1 Bell pepper, thinly sliced
  • 5 Radishes, sliced
  • 1/3 cup Parsley, chopped
  • 2 Green Onion, finely sliced
  • 1/2 cup Cooked Chickpeas
  • 1/3 cup Raisins
  • Dressing
  • 1/2 cup Olive Oil
  • 1/4 cup Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 2 tsp Dried oregano
  • 1 tsp Sea Salt
  • 1/4 tsp Ground Pepper
  • Couscous
  • 1 cup Instant Couscous*
  • 1 cup Boiled Water
  • 1/2 tsp Salt
  • Garnish
  • 2 tbsp Parsley, for garnish
  • 1/4 cup Sun dried black olives, pitted

How to Make It

Roasted Yam & Lemon

1.

Preheat the oven to 400°F.

2.

On a baking sheet lined with parchment paper, place diced yam. Drizzle with olive oil and add spices. Next to the yam, place lemon slices.

3.

Bake yam and lemon at 400°F for 25 minutes.

Couscous

1.

Place 1 cup instant couscous in a bowl. Add 1 cup boiled water and ½ tsp salt. Mix well. Cover and set aside for 5 minutes.

2.

Fluff with a fork and set aside.

Dressing

1.

Place all ingredients in a jar and mix well together.

Salad

1.

Place cooked couscous in a large bowl and add roasted yam, sliced veggies, herbs, chickpeas, raisins and the dressing. Mix well.

2.

Taste and adjust salt & pepper if needed. Garnish with olives, roasted lemon slices and parsley. Serve & enjoy!

*For a Gluten Free alternative, use cooked Quinoa.

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