Raw vegan couscous salad

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Recipe from Topfood
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15 min
2021-08-26-5qi08z-tabbouleh-salad-with-couscous-on-the-plate-traditi-sss5pnp
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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!

Ingredients
servings

  • 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

Nutrition facts per 100 g

  • Calories

    259 kcal

  • Protein

    4,3 g

  • Fat

    18,3 g

  • Carbohydrates

    19,1 g

Method

  • 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! 

Bon Appetit!

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