Vegan Couscous and Bean Salad Bowl Recipe

Introduction

This vibrant vegan salad bowl is a refreshing and nutritious meal, perfect for any time of day. Featuring fluffy couscous, tangy pickled vegetables, and protein-packed mixed beans, it’s both satisfying and full of bold flavors.

Ingredients

• 200g couscous
• 400g can mixed beans
• 1 tsp olive oil
• ½ tsp chilli flakes
• ¾ small bunch of dill, torn into sprigs
• 2 watermelon radishes or 6 small radishes, sliced
• ½ cucumber, peeled into ribbons
• 1 large red onion, finely sliced
• ¼ small red cabbage, finely sliced
• 2 tbsp white wine vinegar or apple cider vinegar
• 1 tbsp caster sugar
• ¼ small bunch of dill, leaves picked
• 1 tsp flaky sea salt
• Black pepper, for seasoning

Instructions

1. Step 1: Make the quick pickle by mixing the red onion, red cabbage, vinegar, caster sugar, 1 tsp flaky sea salt, and most of the torn dill in a large bowl. Cover and set aside to let the flavors develop.
2. Step 2: Place the couscous in a bowl and pour 280ml boiling water over it. Cover and leave for 4 minutes, then fluff with a fork and set aside to cool slightly.
3. Step 3: Drain and rinse the mixed beans well. In a separate bowl, combine the beans with olive oil, chilli flakes, and a pinch of seasoning, stirring to coat evenly.
4. Step 4: Stir most of the torn dill through the couscous and season to taste with salt and pepper.
5. Step 5: To assemble the bowls, arrange the pickled vegetables, couscous, radish slices, seasoned beans, and cucumber ribbons in separate sections.
6. Step 6: Top the pickled vegetables with the reserved dill leaves and finish with a grind of black pepper before serving.

Tips & Variations

• For extra protein, add roasted chickpeas or tofu cubes to the bowl.
• Adjust the chilli flakes to your spice preference or omit for a milder flavor.
• Try using quinoa instead of couscous for a gluten-free option.
• Let the pickle rest longer for a more intense tangy flavor.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Combine just before serving to keep vegetables crisp. Reheat the couscous and beans gently if desired, but the salad is delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare most of the ingredients in advance. Keep the pickled vegetables, couscous, and beans stored separately to maintain freshness, then assemble just before eating.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well over a few days if stored properly, making it a great option for healthy meal prep lunches or dinners.