Vegan Sunflower Couscous Salad Recipes
Making delicious vegan recipes does not need to be a challenge because there are so many great ones to choose from. Just because someone does not eat animals or animal products does not mean they cannot enjoy flavorful and satisfying meals. The following recipe for couscous salad shows you how to make a delicious salad which is full of flavor. You can either serve it chilled or warm, and it gives a Moroccan flair to any main dish if you want to serve it as a side dish. The beans give it a cheery, festive look.
Couscous is a great ingredient to work with. It is easy to cook because you just have to add boiling water and either leave it in a covered container for the water to soak in, or you can prepare it in a pan. Couscous is a wheat product, so it gives you the benefits of wheat such as niacin, selenium, fiber, B vitamins and protein.
It is often enjoyed in Mediterranean as well as Moroccan cuisine. This recipe would also work if you were to swap the water for vegetable broth, but make it half the strength so it does not overpower the other flavors. Also, if you are using broth which contains salt, add the other salt at the end so you do not inadvertently use too much.
- ½ teaspoon salt
- 1½ cups water
- 3 tablespoons extra-virgin olive oil
- 1 cup couscous
- 14 oz can 3-bean mix
- 1 tablespoon sunflower seeds
- ½ cup almond slivers
- 1 teaspoon cumin
- 2 tablespoons lemon juice
- Bring the water to a boil, and add the couscous, salt, and cumin.
- Turn the heat down and cook on medium-low for 5 minutes or until the liquid is absorbed.
- Drain and rinse the beans, then stir those into the couscous mixture with the sunflower seeds and almond slivers.
- Chill the couscous salad in the refrigerator until cool.
- Just before serving, stir in the oil and lemon juice.
Combining fluffy couscous with mixed beans is a great way to make a satisfying salad recipe. You can see in the picture how wholesome this looks. The oil and lemon juice make a tangy dressing, the cumin adds flavor, and the sunflower seeds and almond slivers add crunch. Whether you serve this as a lunch, side dish, or main dish, it is sure to be appreciated. If you are cooking for a vegan, you might like to serve it with stuffed tomatoes or stuffed bell peppers. Use nuts, fresh herbs and vegan cheese or something else animal-free for the tomato or bell pepper stuffing.
Check Out Some of Our Other Hot Content
Leave a Reply
- Cobb Salad with a Mexican Seafood Twist May 9, 2016
- Simple Cucumber and Onion Salad April 24, 2016
- Classic Potato and Egg Salad with Chives April 15, 2016
- Greek Cucumber and Tomato Salad with Kalamata Olives April 1, 2016
- Chipotle Ranch Potato Salad with Sausage and Corn March 26, 2016
- Mexican Rice Salad with Tuna and Vegetables March 21, 2016
- Vegetarian Summer Five Bean Salad March 13, 2016
- Healthy Waldorf Salad with Baby Spinach March 6, 2016
- Corn and Pasta Salad with Tuna February 28, 2016
- Simple Chopped Egg Salad Recipe February 21, 2016
- Home (16845 Views)
- Lobster Seafood Salad Recipe with Green Onions (8810 Views)
- An Easy Grilled Bean Salad Recipe (3322 Views)
- Warm Grilled Veggie Salad (3287 Views)
- Grilled Pineapple Salad (3128 Views)
- Sweet and Spicy Thai Grilled Vegetables Salad (2643 Views)
- Super-Easy Recipe Four Bean Salad with a Lemon Dressing (2511 Views)
- Asparagus Salad Recipe with Eggplant and Bell Pepper (2435 Views)
- Warm Chicken Breast for Salads Recipes (2407 Views)
- Marinated Chicken Salad with Eggplant (2400 Views)
- Grilled Salad Recipe with Halloumi Cheese (2368 Views)
- Healthy Grilled Bell Pepper Salad (2325 Views)