Vegan Giant Couscous Recipe

This vegan giant couscous salad is a vibrant, nutritious dish that’s perfect for meal prep or a refreshing side. It combines the chewy texture of giant couscous with a variety of fresh vegetables and a zesty dressing, making it both filling and flavorful.

Ingredients

• For the Salad:
• 300 g dried wholewheat giant couscous
• 250 g cherry or baby plum tomatoes, quartered
• 2 bell peppers, finely diced (any color)
• 1 large red onion, finely chopped
• ½ cucumber, finely diced
• 1 large handful fresh flat-leaf parsley, chopped
• 1 x 400 g tin chickpeas, rinsed and drained
• 150 g vegan feta cheese (optional)
• For the Dressing:
• 6 tbsp extra-virgin olive oil
• 4 tbsp red wine vinegar (or lemon juice for a lighter taste)
• 2 garlic cloves, minced
• 2 tsp agave syrup or maple syrup (optional for sweetness)
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the Couscous:

• Bring a medium saucepan of salted water to a boil. Add the giant couscous and cook according to package instructions (usually about 10-12 minutes) until al dente.
• Once cooked, drain the couscous and rinse under cold water to stop the cooking process. Set aside to cool.

1. Prepare the Dressing:

• In a small bowl, combine the olive oil, red wine vinegar, minced garlic, agave syrup (if using), salt, and pepper. Whisk until well combined. Adjust seasoning to taste.

1. Combine the Salad Ingredients:

• In a large mixing bowl, add the quartered tomatoes, diced bell peppers, chopped red onion, diced cucumber, chopped parsley, drained chickpeas, and vegan feta.
• Season with salt and pepper and toss gently to mix.

1. Mix in the Couscous:

• Add the cooled couscous to the vegetable mixture. Pour in the dressing and toss everything together until well coated.

1. Taste and Adjust:

• Taste the salad and adjust seasoning if necessary. If you prefer a tangier flavor, add more vinegar or lemon juice.

1. Serve or Store:

• Serve immediately or transfer to airtight containers for meal prep. This salad keeps well in the fridge for about 3-4 days.

Tips for Customization

• Add Crunch: Consider adding toasted nuts like hazelnuts or sunflower seeds for extra crunch.
• Seasonal Veggies: Feel free to substitute or add other seasonal vegetables such as zucchini or carrots.
• Herbs: Experiment with different herbs like mint or cilantro for varied flavors.

This vegan giant couscous salad is not only easy to prepare but also versatile enough to adapt to your taste preferences! Enjoy it as a light lunch or as part of a larger meal spread[1][4].

Citations:
[1] https://zenaskitchen.com/vegan-giant-couscous-salad/
[2] https://wallflowerkitchen.com/golden-garlic-couscous-with-vegetables-chickpeas/
[3] https://nourishedbynic.com/curried-couscous-vegan-salad/
[4] https://www.wearesovegan.com/creamy-giant-couscous-with-chickpeas-spinach/
[5] https://veggiechick.com/pearl-israeli-couscous-with-veggies-vegan/
[6] https://gratefulgrazer.com/easy-israeli-couscous/
[7] https://tastysimplyvegan.com/pearl-couscous-chickpea-skillet/
[8] https://boobtofood.com/warm-veggie-pearl-couscous-salad/