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Chef’s Recipe: Vegetable Couscous Salad
Start your new year meal planning with a healthy recipe that makes a great main dish for lunch, or side dish to accompany dinner. It’s filling, healthy, and easily allows for modifications.
Couscous Salad Mix
| Ingredients | US | Metric |
| Couscous | 30 oz | 850 g |
| Fresh parsley (finely chopped) | 1.5 oz | 45 g |
| Fresh mint (finely chopped) | ||
| Orange (zest of) | 1 | 1 |
Method
- Prepare couscous to package instructions and cool
- Mix cool couscous with finely chopped parsley, mint and orange zest
Vegetable
| Ingredients | US | Metric |
| Cauliflower | 1 lb + 2 oz | 500 g |
| Broccoli crowns | 9 oz | 250 g |
| Carrots (peeled) | 6 oz | 170 g |
| Dried apricots | 5 oz | 140 g |
| Red peppers | 6 oz | 175 g |
| Red Onions | 1 oz | 25 g |
Method
- Dice onion
- Chop all vegetables into bite size pieces
- Dress vegetables with dressing
Dressing
| Ingredients | US | Metric |
| Mayonnaise | 1¼ cup | 315 ml |
| Sambal Oelek | 1 tsp | 6 g |
| Curry powder | 1 tbsp | 15 g |
| Liquid honey | 2½ oz | 70 g |
| Ground coriander | ¼ tsp | ¾ g |
| Salt and pepper | to taste | to taste |
| Water | ¼ cup | 62 ml |
Method
- Put mayonnaise into large bowl
- Microwave honey to liquefy – use care as it burns very easily
- Add liquefied honey and spices to mayonnaise
- Whisk and then scrape out into vegetables
- Blend well
Final Step
- Place couscous in bowl
- Add dressed vegetables on top
- Garnish with a sprig of mint
Download and print recipe: Vegetable Couscous Salad
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