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Food Monster - Recipes

Curried Couscous and Vegetable Salad [Vegan]

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This delicious salad will tantalize your tastebuds with the delicious warm smell of curry, that is sure to impress with one bite!

This doesn’t cook forever in the oven (it spends no time at all in the oven) – in fact, you can have it on the table within a half hour or so. But that warm curry essence is in there. The veggies here are just a suggestion, of course. Use what you love.

Curried Couscous and Vegetable Salad [Vegan]

This Recipe is :

Vegan

Ingredients

Couscous

  • 1 tbsp. extra virgin olive oil
  • 2 tsp. mild curry powder
  • 1 cup whole wheat couscous
  • ~ 2 cups water
  • pinch salt
  • 1/3 cup dried tart cherries, chopped
  • 2 tbsp. red onion, finely chopped
  • 1 small zucchini, diced
  • 1 red bell pepper, cored, seeded and finely chopped
  • 2 tbsp. parsley, chopped
  • 2 tbsp. fresh mint, chopped
  • 1 cup cherry tomatoes, sliced in half

Dressing

  • 3 tbsp. vegetable broth
  • 1 tbsp. water
  • 2 cloves garlic
  • 1 cup fresh parsley
  • juice of half a lemon
  • zest of half a lemon
  • 1 tbsp. chia seeds
  • 2 tbsp. white wine vinegar
  • 2 tbsp. unsweetened coconut milk yogurt
  • salt & pepper to taste

 

Preparation

Make the dressing

  1. Put all of the ingredients into a blender and process until nice and smooth.  Set aside.

Make the couscous

  1. Heat the olive oil in a small saucepan and stir in the curry powder.  Cook for about 30 seconds and then stir in the couscous, coating it with the olive oil-curry powder mixture.  Slowly pour in the water and a pinch of salt.  Bring to a boil and let cook for a couple of minutes.  Remove from the heat, cover, and let the couscous absorb the liquid.  It’ll be kind of a nice, thick saucy mixture.  This is good.  Set aside to cool.
  2. Meanwhile, in a large bowl, combine the cherries, onion, zucchini, bell pepper, parsley, mint and tomatoes.  Add a dash of salt and pepper.  When the couscous is mostly cool, add it to the vegetables.  Stir in the salad dressing.  Serve at room temperature.

Notes

Dressing adapted from The Veg Bar’s Oil-Free Lemon Basil Dressing.

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AUTHOR & RECIPE DETAILS


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I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.


 

 

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6 comments on “Curried Couscous and Vegetable Salad [Vegan]”

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margaux
2 Years Ago

This was delicious!! Thank you!


Reply
Ann Oliverio
4 Years Ago

I need to make it again, Somer!


Reply
Somer McCowan
4 Years Ago

Ann Oliverio! Looks so good! I remember this one!


Reply
Maria Corazon Quijano
4 Years Ago

Thanks Jai Chick :)


Reply
Sherry Schiffern Strong
4 Years Ago

Yum!


Reply
Caroline Voss
4 Years Ago

Omg that looks so good


Reply
Jai Chick
4 Years Ago

Maria Corazon Quijano


Reply


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