Vegan Orientalischer Couscous Salat
Transport your taste buds to the vibrant flavors of the Middle East with this *Vegan Orientalischer Couscous Salat*! Perfectly fluffy couscous forms the foundation of this hearty and refreshing dish, infused with the savory allure of vegetable broth and punctuated by a colorful medley of fresh veggies, including crisp cucumbers, juicy cherry tomatoes, and sweet red bell peppers. Tender chickpeas add protein, while a sprinkling of raisins introduces a delightful natural sweetness. The salad bursts with freshness, thanks to aromatic parsley and mint, while a zesty dressing of extra virgin olive oil, lemon juice, and warming spices like cumin and coriander elevates every bite. Ready in just 25 minutes and served chilled, this vegan salad is ideal for meal prep, summer gatherings, or as a flavorful side dish. Embrace the perfect harmony of textures and flavors with this wholesome couscous creation! Keywords: vegan couscous salad, Middle Eastern flavors, healthy vegan recipes, quick vegan meal, fresh summer salad.
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Recipe Information
Ingredients
- 200 grams couscous
- 250 milliliters vegetable broth
- 240 grams chickpeas, canned
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 150 grams cherry tomatoes, halved
- 1 small red onion, finely chopped
- 50 grams raisins
- 30 grams fresh parsley, chopped
- 20 grams fresh mint, chopped
- 60 milliliters extra virgin olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove from heat and add the couscous. Cover and let sit for 5 minutes to absorb the liquid.
Drain and rinse the canned chickpeas under cold water and set aside.
In a large mixing bowl, fluff the couscous with a fork to separate the grains.
Add the chickpeas, diced red bell pepper, diced cucumber, cherry tomatoes, and chopped red onion to the couscous.
Stir in the raisins, freshly chopped parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, salt, and black pepper to create the dressing.
Pour the dressing over the couscous salad and mix thoroughly to combine all ingredients and coat them with the dressing.
Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Gently stir the salad before serving, and adjust seasoning with additional salt and lemon juice if desired.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4431 mg | 193% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 64.9 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
