Toasted Couscous Salad

Toasted Couscous Salad, I call it Chantelle’s Toasted Couscous Salad, because that is who introduced me to this beautiful salad. I love all the textures, colours, flavours and just how it looks in general.

Chantelle came for dinner (she brought the salad) and when we were putting things away after dinner, Chantelle offered to leave some of the leftover salad at our house. I said no and was kicking myself pretty much as soon as she took the salad home. The flavour was so good. I wanted more!

Thanks Chantelle for sharing the recipe with me, so happy I can now share it with all of you!

Toasted Couscous Salad

Now I have made this salad a few times, it has become one of my favourites. Each time its a little different as I add in different veggies, depending what I have in my fridge and garden.

I will give you a basic list and then you can modify it to suit your taste and what you have in your fridge and garden.

I love it with my homemade salad dressing, also on the blog – its called Vegan Salad dressing – Heaven in a Jar!

What you will need to make the Toasted Couscous Salad:

For the couscous:

1 c couscous (I like the Israel couscous, any type will do)
2 T olive oil
1-1/2 c vegetable stock, I make mine from Better than Bouillon
Better than Bouillon makes a great stock. Its organic and you can get a vegan friendly version

or you can use a bouillon cube or your own stock

The other ingredients:

This is not an exact science, play with the ingredients, more or less of the things you like best. Get creative, have fun!

4 Handfuls of any greens (I used a combination of kale, with the spines off and broken into pieces and torn into bite size pieces, spinach and romaine)
1-2 Ripe tomatoes, diced
1 Avocado, mash and squeeze a bit of lemon juice on (so will not turn brown)
Mash up your avocado, add a little lemon juice and a bit of salt and pepper.
1/2 c of Raw nuts (walnuts or
Mix your avocado with your greens. Mix well

almonds are best), chopped
1/2 c of Raw seeds (pumpkin, sunflower)
1/2 Block of firm organic non GMO tofu crumbled up
1/2 English cucumber
1/2 Red pepper, cut in thin slices
20-30 Kalamata olives, chopped
Some fresh mint, chopped finely, love the mint!
Any of your favourite veggies will do (I’ve also added in radishes, carrots, red onion, green onion, steamed asparagus, red cabbage)

How to make your Toasted Couscous Salad:

Heat up a skillet and add in the olive oil
Toasting the couscous in the skillet! This is the Israel couscous, a bit bigger than the regular type
Add the couscous (uncooked) and stir frequently till a nice golden brown
Add the toasted couscous and your veggie broth to a pot, bring to a boil, cover, reduce and cook on simmer until the stock is gone.
Adding the broth to the toasted couscous
When the couscous is cooked, set aside to cool
Prep all your other veggies, tofu and ingredients from the list and mix up in a big salad bowl.
Add in the cooled couscous and you are ready to serve.
Add in the cooled couscous to the veggies

Stir it all up – ready to put into individual servings and add your favourite dressing or mine!

As I mentioned I love it with my homemade salad dressing or use one of your own favourites. A creamy dressing is best. Add the salad dressing to each individual serving.