Vegan Couscous Salad Recipe (With Roasted Veggies & Peanut Butter Dressing)
This vegan couscous salad recipe takes just 25 minutes to make. It's super tasty, easy, and filling. You can have it for breakfast, lunch, dinner or as a side dish.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Servings
- 1 cup couscous
- 1 1/2 cups water
- 2 red bell peppers chopped into bite-sized pieces
- 1/2 medium butternut squash peeled, deseeded and diced
- 2 medium red onions peeled and cut into wedges
- 1 Tbsp smoked paprika
- Sea salt and fresh ground black pepper to taste
- 2 Tbsp olive oil
- 1/2 cup roasted peanuts chopped
- 1 small bunch fresh parsley chopped
- 4 spring onions sliced
Ingredients For Peanut Butter Dressing:
- 3 Tbsp creamy peanut butter
- 2 Tbsp apple cider vinegar
- 2 Tbsp light sodium soy sauce or coconut aminos for gluten-free
- 1 lime juiced, about 2 Tbsp
- 1 Tbsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1/4 tsp cayenne pepper
- 2-4 Tbsp warm water to thin dressing, if needed
Preheat the oven at 180C/350F.
In a baking tray, place the butternut squash, onion and bell pepper.
Add olive oil, paprika, salt and ground pepper, then toss to combine.
Roast in the preheated oven for about 17-20 minutes, or until the veggies are golden brown on the sides and fork tender.
In a saucepan, add water and bring it to the boil. Once boiling, add the couscous, 1 teaspoon of salt, and give it a good stir. Put the lid on and remove from heat.
Let it sit for about 5 minutes to absorb all the liquid, then fluff it with a fork.
Meanwhile, prepare the peanut butter sauce. Place all sauce ingredients into a jar with tight lid. Shake vigorously until all perfectly blended and smooth.
In a large bowl, add couscous, roasted veggies, green onions, peanuts, and parsley.
Drizzle with peanut butter dressing and gently toss to combine.
Taste and adjust the seasoning if needed.Enjoy!
Please read the Tips & Tricks in the article before making this vegan couscous salad recipe. Bellow is just a summary:
- For every cup of traditional wheat or whole-wheat couscous use 1 1/2 cups of water to make it fluffy. For every cup of Pearl couscous, you need to use 2/3 cup of water.
- You can replace couscous with cooked quinoa, bulgur, brown rice or other cooked grains that you might like. Or you can replace it with greens like baby spinach, arugula, or romaine salad.
- Use peanut butter dressing if you want to make the best vegan couscous salad recipe ever.