Vegan Couscous Salad Recipe perfect for Thanksgiving

Vegan Couscous Salad Recipe perfect for Thanksgiving

Vegan Couscous Salad Recipe perfect for Thanksgiving

It’s summer and you need a quick salad for the picnic friends. Or do you need a salad for the Thanksgiving get-together? No matter the occasion, this is an easy, fast and (obviously) vegan couscous salad recipe which is great for a picnic at the lake or to bring to a family gathering. It’s loved by vegans and non vegans because of it’s refreshing lemony taste.  

Fresh Ingredients for Couscous Salad Recipe.



Whole Grain Couscous

Vollkorn Couscous

1 bunch parsley

1 Bund Petersilie

½ cucumber 

½ Gurke

2 tomatoes 

2 Tomaten

1 bell pepper

1 Paprika

½  bunch of scallions/green onions

1 Bund Frühlingszwiebeln

1 lemon

1 Zitrone

6 tablespoons of olive oil

6 Esslöffel Olivenöl

Start by cooking the whole grain couscous as directed on your package and cut the scallions into small pieces. When the couscous has about 1 minute left to cook, add the scallions to the couscous. In the meantime, chop the parsley, cucumber, tomatoes and bell pepper into small pieces and add them to a bowl. Add the cooked and cooled down couscous and scallions mix to the bowl. Mix well and add the juice of a ½ lemon and 6 tablespoons of olive oil. Chop the other ½ lemon into very small pieces and mix them into the salad.

Couscous Salad on porcelan plate.

(Tip: Add some grapefruit for an extra sweet -bitter taste.)

The preparation time is circa 20 minutes and the salad is eaten cold but feel free to heat it up if desired. Perfect for hot summer days, picnics, potlucks and family/friends gatherings.

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