Easy Vegan Mediterranean Couscous Salad
This amazing easy Mediterranean couscous salad is loaded with exotic flavours and delicious textures. It’s made with fluffy couscous flavoured with moroccan spices and filled with grilled carrots, soft onions, crunchy nuts and sweet raisins (or dried cranberries). It doesn’t get much better than this easy couscous salad.
Ingredients
- 3 tbsp Olive Oil
- 1 pound Carrots
- 1 cup Dry Couscous regular or gluten-free
- 5 Yellow Onions cut into slices
- ½ cup Roasted Almonds chopped
- 1 handful Raisins or dried cranberries, chopped
- 3 tbsp Moroccan Spice Mix
- ½ tsp Garlic Powder
- Salt to taste
Instructions
- Preheat the oven to 350F and line a baking sheet with baking paper.
- Rinse the carrots and peel if needed. Cut the ends off the carrots and slice the carrots into wedges (slice down the length of the carrots). Toss the carrot wedges together with a tablespoon olive oil and salt and pour them onto the lined baking sheet. Spread the carrots out evenly and bake them in the oven for 20-30 minutes or until they are golden and starting to get crispy in places.
- While the carrots are cooking, heat 1 tablespoon olive oil in a pan and add the sliced onions. Let the onions cook at medium high heat while stirring occasionally until the onions become soft and translucent. Season with salt and stir to combine. Set aside.
- While the carrots and onions are cooking, cook the couscous as instructed on the packaging. Once the couscous is ready, season with moroccan spice mix, garlic powder and salt and use a fork to combine. Add the roasted carrots, soft onions and chopped raisins (or dried cranberries) to the couscous and combine everything. Finally add the roasted almonds and add extra seasoning if needed. Serve and enjoy.