Vegan Couscous Salad

Vegan Couscous Salad

A delicious bowl of Mediterranean-style vegan couscous salad with cajun-spiced roasted cauliflower.

This combo turned out so good: the sweet, fresh, juicy taste of salad somehow blends perfectly with the spiced and roasted cauliflower.

Let’s go!

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5 from 2 votes

Vegan Couscous Salad

Vegan Couscous Salad With Cajun-Spiced Roasted Cauliflower recipe by Veganbell

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Course -Lunch, Salad

Cuisine -Universal

Keyword -cajun, couscous, couscous salad

Prep Time -10 minutes minutes

Cook Time -20 minutes minutes

Total Time -30 minutes minutes

Servings -2

Calories -797kcal

Author -Veganbell

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Ingredients

To prepare couscous,

• 1 cup couscous
• Salt and pepper
• 1 tablespoon extra virgin olive oil
• 1.25 cups boiling water

To prepare dressing,

• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 garlic clove (grated)
• Salt and pepper

To prepare salad,

• 1/2 cup cooked red beans
• 1/2 cup cooked green peas
• 1 cup chopped cucumber
• 1 cup chopped bell peppers
• 1/4 cup freshly chopped cilantro
• 1/2 cup pomegranate

To roast cauliflower,

• 1 head cauliflower (cut into florets)
• 2 tablespoons extra virgin olive oil
• 1.5 tablespoon cajun spice seasoning

Instructions

Step A : Prepare couscous

• In a large bowl, add couscous + salt + pepper + extra virgin olive oil + boiling water.
• Mix well and let it rest for 10 minutes, or until the couscous puffs up.
• *After 10 minutes* Gently fluff it up using a fork and set aside.

Step B : Prepare the dressing

• In a medium mixing bowl, add the dressing ingredients : extra virgin olive oil + lemon juice + garlic + salt + pepper.
• Mix well and set aside.

Step C : Prepare the salad

• To the couscous bowl, add red beans + green peas + cucumber + bell peppers + cilantro + pomegranate + salad dressing.
• Mix well and transfer to a fridge and chill (until the cauliflower is ready).

Step D : Roast the cauliflower

• In a large bowl, add cauliflower florets + extra virgin olive oil + cajun spice seasoning. Toss and coat. Transfer to a baking sheet and bake at 180 C (350 F) for 25 minutes, or until it's properly roasted.

Step E : Enjoy

• You delicious vegan couscous salad and roasted cauli is ready. Plate up and enjoy!

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Nutrition

Calories: 797 kcal | Carbohydrates: 114 g | Protein: 25 g | Fat: 51 g | Saturated Fat: 7 g | Sodium: 107 mg | Potassium: 1643 mg | Fiber: 20 g | Sugar: 18 g | Vitamin A: 3046 IU | Vitamin C: 171 mg | Calcium: 133 mg | Iron: 6 mg

If you liked this recipe, check out this delicious Quinoa Chickpea Buddha Bowl recipe we posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

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