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Vegan Couscous Salad
www.theconsciousplantkitchen.comThis Vegan Couscous Salad is a simple and quick lunch that you can meal prep easily to make a week of healthy meals with over 26g of protein per serving!
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-couscous-salad/ or scan the QR code here ➡️
Servings: 3 servings
Calories: 631.7kcal
Ingredients
- 1 cup Pearl Couscous
Roasted Chickpeas and Carrots
Veggies
- ¾ cup Cucumber finely diced
- ½ Green Bell Pepper cored, finely diced
- 12 Cherry Tomatoes diced
- 1 cup Baby Spinach chopped
Harissa Yogurt Dressing
- ¾ cup Plant-Based Yogurt
- ¼ cup Herbs finely chopped, I used mint, basil and cilantro, or parsley
- 2 tablespoons Olive Oil
- 1 ½ tablespoon Lemon Juice
- 2 tablespoons Harissa Paste
- 2 teaspoons Maple Syrup
- ½ teaspoon Salt
Instructions
- Cook the couscous according to the instructions. Drain and cool it completely before using it in the salad. I like to let it cool for 30 minutes at room temperature, then refrigerate it.
- Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment paper. Set it aside.
- In a large bowl, add the canned chickpeas, carrot sticks, olive oil, paprika, garlic powder, paprika, and cumin. Toss to coat them evenly.
- Transfer the mix to a lined baking sheet and bake for 15 minutes in the center rack of the oven until roasted.
- Let the roasted mixture cool down fully before adding it to the salad.
- Meanwhile, stir all the salad dressing ingredients together until smooth. Set aside in the fridge while you assemble the salad.
- If you are making salad jars, add the ingredients to each jar in equal portions in this order: salad dressing, roasted chickpeas, and carrots, cooled cooked couscous, cucumber, tomatoes, green peppers, and spinach.
- Store in airtight glass mason jars for up to 4 days in the fridge.
- Place a plate on the open jar and flip the lot upside down to serve and toss to combine.
Equipment
Nutrition
Serving: 1jar | Calories: 631.7kcal | Carbohydrates: 91.3g | Protein: 26.6g | Fat: 18.6g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 11.2g | Trans Fat: 0.003g | Cholesterol: 2.5mg | Sodium: 439.9mg | Potassium: 897mg | Fiber: 15.1g | Sugar: 11.8g | Vitamin A: 1590.6IU | Vitamin B12: 0.4µg | Vitamin C: 42.6mg | Calcium: 174.4mg | Iron: 6.2mg | Magnesium: 123.5mg | Phosphorus: 445mg | Zinc: 3.2mg