Couscous Salad with Ginger-Lime Dressing

Couscous Salad with Lime-Ginger Dressing.jpg

By the Gracious Vegan

GV comments:  This salad is lovely to look at and then to eat. The title may make it sound too spicy for your crowd, but don't worry. My reluctant-vegan husband loved it on first bite. We paired it with the Coconut Curry Lentil Soup and went to nirvana! 

Makes a lot (9-10 cups)

Place these in a large bowl. 

  • 1.5 cup couscous (whole wheat if you can find it) (available at Trader Joe's)
  • ½ cup raisins (golden or black)
  • 2 teaspoons curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt

Pour in 2 cups of boiling water, stir quickly, then tightly cover with foil or a large plate. Let sit 5 minutes, then fluff with a fork. Cover again and let sit 5 more minutes. Fluff again.

Then stir the following ingredients into the couscous mixture.

  • 1 can chickpeas, drained and rinsed
  • 1 red bell pepper, cut into small dice
  • 2 garlic cloves, minced
  • 1.5 cups frozen peas, thawed
  • 1/2 cup coarsely chopped roasted nuts (cashews, pecans, pistachios, etc.)
  • 1/3 cup slivered or chopped red onion
  • 1/3 cup fresh lime juice (2-3 limes, depending on size)
  • 1/4 cup water (or olive oil if you want a richer salad)
  • 2-3 Tablespoons (packed) finely chopped cilantro
  • 1 teaspoon minced fresh ginger
  • Freshly ground pepper 

Refrigerate at least 30 minutes, or up to a day ahead. Serve chilled or at room temperature.

Timing: Under 30 minutes

Nutrition: Whole-food unprocessed

Not gluten-free

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