Ingredients
For the salad:
250g pearl couscous
1 tbsp olive oil
1 tin (400g) chickpeas, drained and rinsed
1 yellow bell pepper, thinly sliced
½ cucumber, halved and sliced
50g sun-dried tomatoes, chopped
60g baby spinach or shredded kale
100g vegan feta-style cheese (see below or use store-bought)
Salt and pepper, to taste
For the dressing:
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp dried oregano
½ tsp garlic granules
½ tsp maple syrup
Salt and pepper, to taste
For the vegan feta-style cheese:
200g firm tofu, pressed
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp white miso paste
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Method
Cook pearl couscous in salted water for 8–10 mins. Drain and toss with 1 tbsp olive oil. Let cool slightly.
In a bowl, combine couscous with chickpeas, pepper, cucumber, sun-dried tomatoes, and spinach. Mix gently.
Whisk all dressing ingredients in a small bowl or jar. Pour over salad and toss to coat.
For the feta, pulse tofu with lemon juice, vinegar, olive oil, miso, and seasonings until crumbly but creamy. Chill for best texture.
Crumble vegan feta over the salad and gently fold through. Finish with black pepper and extra olive oil if you fancy.
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-mediterranean-pearl-couscous-salad)
Ingredients
For the salad:
250g pearl couscous
1 tbsp olive oil
1 tin (400g) chickpeas, drained and rinsed
1 yellow bell pepper, thinly sliced
½ cucumber, halved and sliced
50g sun-dried tomatoes, chopped
60g baby spinach or shredded kale
100g vegan feta-style cheese (see below or use store-bought)
Salt and pepper, to taste
For the dressing:
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp dried oregano
½ tsp garlic granules
½ tsp maple syrup
Salt and pepper, to taste
For the vegan feta-style cheese:
200g firm tofu, pressed
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp white miso paste
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Method
1. Cook pearl couscous in salted water for 8–10 mins. Drain and toss with 1 tbsp olive oil. Let cool slightly.
2. In a bowl, combine couscous with chickpeas, pepper, cucumber, sun-dried tomatoes, and spinach. Mix gently.
3. Whisk all dressing ingredients in a small bowl or jar. Pour over salad and toss to coat.
4. For the feta, pulse tofu with lemon juice, vinegar, olive oil, miso, and seasonings until crumbly but creamy. Chill for best texture.
5. Crumble vegan feta over the salad and gently fold through. Finish with black pepper and extra olive oil if you fancy.