Raw vegan couscous salad

Recipe from Topfood

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2021-08-26-5qi08z-tabbouleh-salad-with-couscous-on-the-plate-traditi-sss5pnp

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Cook time: 15 min

Servings 4

Updated 10.03.2023

Couscous sounds mesmerizing, and cauliflower complements this dish perfectly. It is incredibly simple and very fast and hassle-free to prepare. Besides, these are all vegetables, so they are light and healthy for you!

Cauliflower

1 pcs.
Red bell pepper

1 pcs.
Yellow bell pepper

1 pcs.
Green bell pepper

1 pcs.
Radish

4 pcs.
Dried tomato

10 pcs.
Avocado

1 pcs.
Garlic

4 cloves
Cherry tomatoes

8 pcs.
Maple syrup

1 tbsp.
Dill, oregano with basil

to taste

Calories

259 kcal
Protein

4,3 g
Fat

18,3 g
Carbohydrates

19,1 g

Cut the cauliflower into small pieces and blend in a food processor or blender. The consistency should be similar to boiled couscous. The mass should crumble.
Cut vegetables: peppers and radishes into small cubes. Chop the dill.
Combine cauliflower with chopped vegetables in a deep bowl and set aside.
Combine avocado, cherry tomatoes, dried tomatoes, garlic, maple syrup, and oregano with basil for tomato sauce in a food processor or blender. Stir for about 1 minute. If the consistency is too thick, add a little water.
The couscous is ready! Keep refrigerated. It looks appetizing, both with sauce and separately. Garnish with dill or parsley leaves. Bon Appetit!