Couscous Salad (Vegan)
Ready In: 20 mins
Serves: 6
Ingredients
- 1 cup israeli couscous
- 14 ounces vegetable broth (unsalted) or 14 ounces chicken broth (unsalted)
- 15 -19 ounces garbanzo beans, cooked and drained
- 2 green onions, sliced
- 2 -3 tablespoons red onions, diced small (my addition)
- 1⁄2 cup prune, pitted and diced small (can substitute dried dates or dried figs if you prefer)
- 1⁄2 lb Baby Spinach, washed and spun dried
- 2 medium valencia oranges (original recipe specified navel oranges)
Garnish
- 1⁄4 cup sliced almonds, toasted
- fresh parsley, minced (my addition)
Vinaigrette
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup freshly squeezed orange juice
- 1⁄2 tablespoon agave nectar (sugar or honey can be used instead)
- 1⁄4 cup balsamic vinegar (I used 2 tablespoons white balsamic and 2 tablespoons dark aged balsamic)
- 1⁄8 teaspoon spanish smoked paprika (optional and my addition)
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons water
Directions
- Cook the couscous in the vegetable broth but *do not* add any salt or butter.
- Drain. Set aside to cool.
- Vinaigrette: Whisk the vinaigrette ingredients together. Taste and adjust seasoning if necessary.
- In a large bowl combine the vinaigrette with the cooked and cooled couscous, garbanzo beans, green onions, red onions and prunes. Toss well to combine.
- Line a platter or individual salad plates with the baby spinach.
- Arrange the couscous mixture on the spinach.
- Peel one orange,remove the pith and slice. Peel the other orange, remove the pitch and cut into small bite-size chunks.
- Arrange the orange slices around the edges and the chunks around and on top of the couscous.
- Garnish with the almonds and fresh parsley.
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