A delicious mix of couscous, peas, Kalamata olives, pine nuts, and asparagus. Tossed in a lemon herb dressing and topped with some vegan ricotta. This couscous salad is so fresh and light, it’s perfect for spring or summer! I could eat just this as a meal, but it’s also a great side dish!
Ingredients
Vegan Ricotta
½ cup cashews, soaked overnight or in boiling water for 15 minutes
7 oz extra firm tofu
¼ cup Nutritional yeast
3 tbsp Lemon juice
Handful of arugula
Salt, pepper, garlic to taste
Optional: A couple tbsp water or non-dairy milk to adjust consistency
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Don’t forget to include the optional add-ins to the recipe
Couscous Salad
1 cup pearl couscous
⅓ cup peas
¼ cup Kalamata olives, chopped
⅛ cup pine nuts
⅓ cup asparagus, chopped
Dressing
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
1 tsp Dijon mustard
Herb seasoning mix, salt, pepper to taste
Instructions
In a pot, cover the cashews with water and bring to a boil. Once boiling, remove from heat, cover with a lid, and let soak for 15 minutes
Once cashews are done soaking, blend all the vegan ricotta ingredients in a food processor, adjusting for taste and consistency as needed. Set aside
Cook pearl couscous according to package instructions
Steam peas
In a pan, heat 1 tbsp of oil over medium-high heat
Sauté pine nuts and asparagus until asparagus is tender
Mix all the dressing ingredients together, adjust to taste
When everything is ready, combine cooked couscous, peas, Kalamata olives, pine nuts, and asparagus
Add desired amount of dressing, mix so that everything is coated
Serve with vegan ricotta on top or on the side
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