Couscous Salad (Vegan)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    cup prune, pitted and diced small (can substitute dried dates or dried figs if you prefer)
  • 12
    lb Baby Spinach, washed and spun dried
  • 2
    medium valencia oranges (original recipe specified navel oranges)
  • Garnish
  • 14
    cup sliced almonds, toasted
  • fresh parsley, minced (my addition)
  • Vinaigrette
  • 14
    cup freshly squeezed orange juice
  • 12
    tablespoon agave nectar (sugar or honey can be used instead)
  • 14
    cup balsamic vinegar (I used 2 tablespoons white balsamic and 2 tablespoons dark aged balsamic)
  • 18
    teaspoon spanish smoked paprika (optional and my addition)
  • 1
    tablespoon Dijon mustard
  • 12
    teaspoon salt
  • 2
    tablespoons water
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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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