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Warm Couscous Salad

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Vegan Meals
  • Method: Cook
  • Cuisine: Mediterranean Inspired, Vegan, Vegetarian, Dairy-Free
  • Diet: Vegan

Description

There’s nothing like a warm salad – especially one made with couscous. And this warm couscous salad is easy to make.


Ingredients

Scale

2 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. chili flakes

1 large shallot (finely diced)

4 garlic cloves (minced)

¼ cup capers

¼ cup sundried tomatoes (sliced)

1 tbsp. salt 

½ tsp. cracked pepper

1 tbsp. vegetable bullion paste

1 ½ cups hot water

1 medium zucchini (sliced)

1 cup chickpeas

1 cup couscous

1 lemon (zest + juice)

2 tbsp. pumpkin seeds

2 tbsp. sunflower seeds

1/3 cup fresh Italian parsley (finely chopped)


Instructions

Place the olive oil in a large pot over medium-high heat.

Add the cumin seeds and chili flakes, and toast for 2 – 3 minutes, until fragrant.

Add the diced shallot + minced garlic to the pot, cooking for 3 – 4 minutes until soft and slightly golden. 

Add the capers, sundried tomatoes, salt + pepper, and continue to cook for another could of minutes to allow the ingredients to combine. The longer you cook this mixture, the stronger the flavours will be. 

Add the vegetable bullion paste and half of the lemon juice. Stir until combined.

Add the sliced zucchini and chickpeas. 

Cook this for 2 – 3 minutes, then add the couscous, hot water, and lemon zest.

Bring this to a boil, then allow to simmer for 10 – 12 minutes to cook the couscous. 

Finish the dish off by stirring in the second half of lemon juice, pumpkin seeds, sunflower seeds, and Italian parsley. Adjust the seasoning to taste.

Serve immediately and enjoy!

YouTube video

Notes

Use quinoa or short-grain rice to make this gluten-free!

Roast some vegetables separately and add to your couscous afterward like; roasted peppers, cauliflower, eggplant, extra zucchini, etc. 

Allow this dish to cool completely in the fridge and enjoy it as a cold salad- you could also add feta cheese, diced tomatoes, and spinach.

Swap OR omit any ingredients you wish! Make it your own!

Store the couscous in the fridge for 3 – 4 days, reheat to serve, or enjoy cold!


Nutrition

  • Serving Size: 6
  • Calories: 127
  • Sugar: 1.4g
  • Sodium: 1482.8mg
  • Fat: 8.7g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 11.2g
  • Fiber: 2.8g
  • Protein: 4.1g
  • Cholesterol: 0mg