Monday, December 17, 2012

Betsy's Amazing Vegan Couscous

My tennis friend, Betsy, plays a really mean game of tennis, but who knew she also makes an equally mean vegan couscous?  Betsy made the most delicious couscous salad for our post-match feast last week, and generously offered to share it up here on the Vegan Next Door’s blog.  It was flavored beautifully – a little bit sweet, a little bit savory, with a little bit of crunch.  It looked as good as it tasted – which is probably why the massive bowl of couscous was a bigger hit than all the Christmas cookies!

1 box of couscous (plain…not flavored, ~17 oz) cooked then left to cool.
1½ cups of any combination of chopped yellow, red and orange peppers
1 ¼ cups toasted, slivered almonds
1-1 1/4 cups currants or golden raisins
3 Roma tomatoes, diced
1 cup chopped green onion (white and green parts)
1 15 oz. can low-salt garbanzo beans, drained and rinsed
1/3 cup chopped parsley

1/3 cup olive oil
1/3 cup fresh lemon juice
¾ t. cumin
¾ t. curry powder

Whisk dressing ingredients together until well blended. Pour on salad just before serving, then stir well. Serve at room temperature.

PS.  As you all know, I am not a big fan of oil.  However, this recipe literally makes about 14 servings (I’m not kidding) so each serving probably has about ½ of a teaspoon of oil or something minor.


1 comment:

  1. This recipe looks fabulous. I am just changing my diet and looking for recipes. I don't know why you could just leave the oil out if you wanted to or use bean broth for the liquid.