Couscous & Veggie Salad

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Couscous & Veggie Salad

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Course: Main Course
Cuisine: American
Keyword: Couscous & Veggie Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup couscous, dry
  • 1 cup chopped cabbage, red
  • 1 medium bell pepper, red
  • 1/2 medium onion, red
  • 2 medium carrot
  • 1/2 cup cilantro
  • 2 stalk green onion
  • 1/2 cup cashews
  • 15 ounce chickpeas (garbanzo beans), canned

Dressing

  • 1/4 cup peanut butter, all-natural
  • 3 tablespoon soy sauce, gluten free
  • 1 tablespoon honey
  • 1 tablespoon vinegar, red wine
  • 1 teaspoon sesame oil
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon ginger root, fresh

Serve With

  • 1 medium lime
  • 2 cup mandarin oranges, canned in juice

Instructions

  • Cook couscous as directed on package.
  • Meanwhile, slice cabbage into thin strips; dice pepper and red onion; grate carrots; chop cilantro, green onions, and cashews; and drain and rinse chickpeas. Add all to a large mixing bowl.
  • Allow couscous to cool for about 10 minutes, then drain, rinse, and add to the veggies.
  • Scoop peanut butter into a mixing bowl and add remaining dressing ingredients; whisk together well and then add to veggies. Toss to coat evenly.
  • Squeeze with fresh lime juice to taste, and top with mandarin oranges before serving.
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