Couscous Salad (Vegan) Recipe

Name: Couscous Salad (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup israeli couscous; 14 ounces vegetable broth (unsalted) or 14 ounces chicken broth (unsalted); 15 -19 ounces garbanzo beans, cooked and drained; 2 green onions, sliced; 2 -3 tablespoons red onions, diced small (my addition); 1/2 cup prune, pitted and diced small (can substitute dried dates or dried figs if you prefer); 1/2 lb Baby Spinach, washed and spun dried; 2 medium valencia oranges (original recipe specified navel oranges); Garnish; 1/4 cup sliced almonds, toasted; fresh parsley, minced (my addition); Vinaigrette; 1/4 cup extra virgin olive oil; 1/4 cup freshly squeezed orange juice; 1/2 tablespoon agave nectar (sugar or honey can be used instead); 1/4 cup balsamic vinegar (I used 2 tablespoons white balsamic and 2 tablespoons dark aged balsamic); 1/8 teaspoon spanish smoked paprika (optional and my addition); 1 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 tablespoons water

Servings: persons

1 cup israeli couscous
14 ounces vegetable broth (unsalted) or 14 ounces chicken broth (unsalted)
15 -19 ounces garbanzo beans, cooked and drained
2 green onions, sliced
2 -3 tablespoons red onions, diced small (my addition)
1/2 cup prune, pitted and diced small (can substitute dried dates or dried figs if you prefer)
1/2 lb Baby Spinach, washed and spun dried
2 medium valencia oranges (original recipe specified navel oranges)
Garnish
1/4 cup sliced almonds, toasted
fresh parsley, minced (my addition)
Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
1/2 tablespoon agave nectar (sugar or honey can be used instead)
1/4 cup balsamic vinegar (I used 2 tablespoons white balsamic and 2 tablespoons dark aged balsamic)
1/8 teaspoon spanish smoked paprika (optional and my addition)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons water

1
Cook the couscous in the vegetable broth but *do not* add any salt or butter.
2
Drain. Set aside to cool.
3
Vinaigrette: Whisk the vinaigrette ingredients together. Taste and adjust seasoning if necessary.
4
In a large bowl combine the vinaigrette with the cooked and cooled couscous, garbanzo beans, green onions, red onions and prunes. Toss well to combine.
5
Line a platter or individual salad plates with the baby spinach.
6
Arrange the couscous mixture on the spinach.
7
Peel one orange,remove the pith and slice. Peel the other orange, remove the pitch and cut into small bite-size chunks.
8
Arrange the orange slices around the edges and the chunks around and on top of the couscous.
9
Garnish with the almonds and fresh parsley.

909

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup israeli couscous, 14 ounces vegetable broth (unsalted) or 14 ounces chicken broth (unsalted), 15 -19 ounces garbanzo beans, cooked and drained, 2 green onions, sliced, and more.

Yes, Couscous Salad (Vegan) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Salad (Vegan)

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