Vegan Couscous Salad

Name: Vegan Couscous Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400g couscous; 500ml hot vegetable stock; 2 zucchini, diced and roasted; 1 red pepper, diced and roasted; 400g chickpeas, cooked; 1 handful fresh parsley and mint; 4 tbsp extra virgin olive oil; 3 tbsp lemon juice; 1 tsp ground cumin; 1 tsp smoked paprika; 50g toasted almonds

A vibrant couscous salad with roasted vegetables, chickpeas and a lemon herb dressing. Tossing the couscous with the dressing while it's still warm lets the grains properly absorb the lemon and oil instead of the dressing just pooling at the bottom.

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegan

Ingredients

400gcouscous

500mlhot vegetable stock

2zucchini, diced and roasted

1red pepper, diced and roasted

400gchickpeas, cooked

1 handfulfresh parsley and mint

4 tbspextra virgin olive oil

3 tbsplemon juice

1 tspground cumin

1 tspsmoked paprika

50gtoasted almonds

Instructions

Pour hot stock over couscous, cover and rest 5 minutes.

Fluff with a fork and cool slightly.

Mix olive oil, lemon juice, cumin and paprika into dressing.

Toss couscous with dressing while still warm.

Add roasted vegetables and chickpeas.

Toss gently and season generously.

Scatter with fresh herbs and almonds.

Serve warm or at room temperature.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

434

Protein

14.9g

Fat

17.2g

Carbs

57.6g

Fiber

11g

Sodium

498mg

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