Mean Green Vegan Couscous Salad
Easy vegan couscous salad you can make in under 30 minutes! Healthy, fresh & versatile.
- Prep time
- 15 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 red bell pepper
- 140 g couscous
- 120 g peas (preferably frozen)
- 30 g almonds
- 60 g fresh spinach (I used baby leaf spinach)
- Salt and pepper to taste
- A drizzle of olive oil
- 30 g mint (leaves only)
- 40 g parsley (leaves only)
- 1 small lemon (or 1/2 large lemon, juice only)
- 1 clove garlic
- 2 tbsp olive oil
- 2-3 tbsp water
- 1/4 tsp salt
- 1/4 tsp chilli flakes
- black pepper to taste
Instructions
- 1
Start by heating the oven to 200°C/392°F.
- 2
First, remove the core and seeds from your red pepper. Slice lengthwise into thin slices.
- 3
Transfer your pepper slices to a lined baking tray. Drizzle with olive oil and season with salt and pepper to taste. Set aside as you wait for the oven to heat up.
- 4
Prepare the couscous according to the package directions* and season with salt. Set aside to let cool. Tip: prepare your couscous in a large bowl which you can use later on to mix in all the other ingredients.
- 5
Whilst your couscous cools down, start preparing your herb paste. Add all the herb paste ingredients (except water) to a food processor or blender.
- 6
Blend until smooth, then add water until your reach the desired consistency (you will need to add approx. 2-3 tablespoons).
- 7
When the oven is ready, roast your bell peppers for 15 minutes. Important: After 7 minutes, add almonds and roast for the remaining 8 minutes (skip this step if you are using pre-roasted almonds). When ready, remove from the oven and leave to cool.
- 8
If you're using canned peas, skip this step. If you're using frozen peas, prepare them according to package directions until they're ready. Set aside to let cool.
- 9
Chop up your spinach and almonds.
- 10
Assemble your salad. Start by adding your herb paste to the couscous and give it a good stir. Add in the peas and spinach. Lastly, add your roasted bell peppers. If desired, reserve some pepper slices for garnish.
- 11
Add a generous portion to your plate and sprinkle with almonds. If desired, add an extra drizzle of oil or lemon juice, or sprinkle with salt or chilli flakes.