Vegan Couscous Salad

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Vegan Couscous Salad

Vegan Couscous Salad

A delicious bowl of mediterranean style vegan couscous salad with cajun-spiced roasted cauliflower.

This combo is turned out so good: the sweet, fresh, juicy taste of salad somehow blends perfectly with the spiced and roasted cauliflower.

Let’s go!

Vegan Couscous Salad
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5 from 2 votes

Vegan Couscous Salad

Vegan Couscous Salad With Cajun-Spiced Roasted Cauliflower recipe by Veganbell
Pin Recipe
Course -Lunch, Salad
Cuisine -Universal
Keyword -cajun, couscous, couscous salad
Prep Time -10 minutes
Cook Time -20 minutes
Total Time -30 minutes
Servings -2
Calories -797kcal
Author -Veganbell

Ingredients

To prepare couscous,

To prepare dressing,

To prepare salad,

  • 1/2 cup cooked red beans
  • 1/2 cup cooked green peas
  • 1 cup chopped cucumber
  • 1 cup chopped bell peppers
  • 1/4 cup freshly chopped cilantro
  • 1/2 cup pomegranate

To roast cauliflower,

Instructions

Step A : Prepare couscous

  • In a large bowl, add couscous + salt + pepper + extra virgin olive oil + boiling water.
  • Mix well and let it rest for 10 minutes, or until the couscous puffs up.
  • *After 10 minutes* Gently fluff it up using a fork and set aside.

Step B : Prepare the dressing

  • In a medium mixing bowl, add the dressing ingredients : extra virgin olive oil + lemon juice + garlic + salt + pepper.
  • Mix well and set aside.

Step C : Prepare the salad

  • To the couscous bowl, add red beans + green peas + cucumber + bell peppers + cilantro + pomegranate + salad dressing.
  • Mix well and transfer to a fridge and chill (until the cauliflower is ready).

Step D : Roast the cauliflower

  • In a large bowl, add cauliflower florets + extra virgin olive oil + cajun spice seasoning. Toss and coat. Transfer to a baking sheet and bake at 180 C (350 F) for 25 minutes, or until it's properly roasted.

Step E : Enjoy

  • You delicious vegan couscous salad and roasted cauli is ready. Plate up and enjoy!

Nutrition

Sodium: 107 mg | Calcium: 133 mg | Vitamin C: 171 mg | Vitamin A: 3046 IU | Sugar: 18 g | Fiber: 20 g | Potassium: 1643 mg | Calories: 797 kcal | Saturated Fat: 7 g | Fat: 51 g | Protein: 25 g | Carbohydrates: 114 g | Iron: 6 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this recipe, check out this delicious Quinoa Chickpea Buddha Bowl recipe we posted earlier.

If you enjoy reading and cooking from our blog, check out Karissa’s Vegan Kitchen and her super yum Sweet Potato Quinoa Salad. ?

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