vegan israeli couscous salad
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Vegan Israeli Couscous Salad

Vegan Israeli Couscous Salad 🌱A nourishing and delicious blend of traditional Israeli couscous, nuts, and fruits that feeds the body & soul.
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean, Plant Based, Vegan
Keyword: couscous salad, inspired vegan living, israeli couscous, plant based, plant based couscous salad, vegan couscous
Servings: 10
Calories: 147kcal
Author: Connie 🥕

Equipment

Ingredients

  • 3 tbsp olive oil extra virgin (reserve 1 tbsp)
  • 1 whole fennel bulb thinly sliced
  • 1/4 red onion finely diced
  • 1 C Israeli couscous
  • 1-3/4 C vegetable broth
  • 1/4 C apple juice
  • 1/2 bunch spinach leaves throughly washes, stems removed, roughly chopped
  • 1/2 pomegranate keep kernels
  • 1/3 C golden raisins soaked in hot water & drained
  • 1 whole lemon juiced
  • salt & pepper to taste
  • 2 tbsp almonds slivered

Instructions

  • Place saucepan over medium heat and coat with 2 tbsp olive oil.
  • Add and saute fennel, onion, & couscous. Toast for 1 minute.
  • Pour in vegetable broth and apple juice. Simmer for 10 minutes or until couscous is al dente.
  • Drain excess liquid. Transfer couscous to large bowl.
  • Add spinach, pomegranate kernels, and raisins to the couscous.
  • Season with salt & pepper.
  • Pour olive oil & drizzle 1 tbsp olive oil over salad. Lightly toss.
  • Transfer into a serving bowl and top with toasted almonds.

Notes

🥕This is a light, lovely salad that makes a simple side dish or appetizer. It pairs beautifully with our Mediterranean Roasted Veggies, Citrus Carpaccio and our Heavenly Hummus.

Nutrition

Calories: 147kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 217mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1607IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg