Vegan Rainbow Couscous Salad Bosh TV

Rainbow Couscous Salad

  • Super simple
  • 0:15 m
  • 19 ingredients

If you're looking for a healthy, tasty, easy plant-based salad recipe - this is the one for you. You can either eat it all at once with a group of friends or you can pop it in tupperware and eat it cold for lunch for the next couple of days!

Serves: 4

Ingredients

For the couscous

  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 300g couscous

For the salad

  • 1 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 100g smoked almonds
  • 100g raisins
  • 60g grapes
  • 60g sun-dried tomatoes
  • 60g olives
  • 100g sweetcorn
  • 40g basil
  • 1 pack of vacuum beetroot
  • 1 red bell pepper
  • 1 pomegranate
  • ½ cucumber
  • 1 avocado
  • chilli flakes
  • Salt & pepper to taste
  • Juice of 1 lemon

To serve

  • rocket

Before you start

Large mixing bowl | Boil the kettle

Step 1

Make the couscous

  • Tip 300g of of couscous into a large bowl along with the smoked paprika and oregano
  • Pour boiling water over the couscous until its fully submerged and the couscous is sitting roughly 1cm below the level of the water
  • Cover with a tea towel for 2-3 minutes until all of the water is absorbed and then, using a fork, fluff up the couscous until there are no clumps

Ingredients

  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 300g couscous
  • Juice of 1 lemon

Step 2

Make the salad

  • Chop your grapes, olives and sun dried tomatoes in half
  • Chop the cucumber, red pepper, beetroot and avocado into small chunks
  • Roughly chop the basil and cut the pomegranate in half, bashing out the seeds with a wooden spoon
  • Throw all your chopped veg into the couscous along with the smoked almonds and raisins
  • Squeeze the juice of a lemon and pour in the pomegranate molasses and olive oil
  • Mix everything together and season with salt and pepper

Ingredients

  • 1 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 100g smoked almonds
  • 100g raisins
  • 60g grapes
  • 60g sun-dried tomatoes
  • 60g olives
  • 100g sweetcorn
  • 40g basil
  • 1 pack of vacuum beetroot
  • rocket
  • 1 red bell pepper
  • 1 pomegranate
  • ½ cucumber
  • 1 avocado
  • chilli flakes
  • Salt & pepper to taste