Whole Wheat Vegan Couscous Salad recipe

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Ingredients

1 cup water
1 cup whole wheat couscous
1 small red onion
1 carrot, chopped
½ cup finely chopped celery
½ cup dried cranberries
½ cup finely chopped green onions
½ cup alfalfa sprouts
½ cup chopped fresh parsley
¼ cup finely chopped toasted walnuts
1 tablespoon garlic paste
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 small bunch chopped fresh basil, or to taste
1 lemon, juiced
salt and ground black pepper to taste

Nutrition Info

402.8 calories
carbohydrate: 65.8 g
cholesterol: : -
fat: 13 g
fiber: 11.1 g
protein: 11.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 190.1 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a saucepan, remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

  2. Mix red onion, carrot, celery, cranberries, green onions, alfalfa sprouts, parsley, and walnuts into the couscous.

  3. Stir olive oil, apple cider vinegar, basil, and lemon juice together in a bowl. Pour over the couscous mixture. Stir in salt and black pepper.

Recipe Yield

4 servings

Recipe Note

A delicious vegan salad of veggies and whole wheat couscous with a lemon basil vinaigrette. Feel free to add whatever vegetables you have in the fridge;the more the merrier!

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