sovegan.com
Spring Veg Couscous Salad
This gorgeous green salad is so delicous you'll forget how healthy it is. It's made using fresh seasonal ingredients, which are complemented perfectly by the zing of the dressing.
Ingredients
Ingredients
- couscous, see tips
- vegetable stock
- olive oil
- baby leeks, sliced into rings (see notes)
- courgette, sliced into rings
- asparagus, halved
- broad beans, skins removed
- vegan feta
- lemon, zest + juice
- garlic clove, peeled
- dried oregano
- fresh thyme, leaves only
- green leaves, (we use pea shoots)
- salt + pepper
Method
- 1
Add the couscous and vegetable stock to a small bowl then cover with a plate and set aside.
- 2
Add 1 tablespoon of olive oil to a large frying pan, add the leeks then sauté for 1-2 minutes until slightly softened.
- 3
Then add the courgettes to the pan and fry for a further 3-4 minutes.
- 4
Add the asparagus and broad beans and fry for 5 minutes until all the vegetables are tender. Season well with salt and pepper.
- 5
While the vegetables are frying, add the vegan feta, lemon juice and zest, garlic and oregano and thyme to a blender and blitz with 3 tablespoons of water until you have a drizzle dressing consistency. Season to taste and add more water if needed.
- 6
Divide the couscous between 2 plates and serve with the veg, green leaves and finish with a drizzle of dressing.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?