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Golden couscous salad (v, lf)

A bright and summery meal regardless of the outside temperature.

Serves 6 as a main or 8-12 as a side.

Vegan and low in fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1-1/2 cups dry couscous

1-1/2 cups boiling water

2 tsp soy sauce

1 tbsp dried ground turmeric

1 tsp dried ground coriander

1 tsp dried ground ginger

Few cracks of black pepper

Zest of 1 orange

1/2 orange, juiced

1/2 orange, peeled and cut into segments

2 large carrots, grated

1-1/2 cups chickpeas

1 cup cooked butternut squash pieces

2 cups washed spinach leaves


1. Combine the couscous and boiling water in a large mixing bowl or saucepan and allow to stand, covered, for 5 or so minutes. 

2. Whisk the couscous with a fork and stir through the soy sauce, turmeric, coriander, ginger, pepper, orange zest and orange juice. Add the orange segments, grated carrot, chickpeas, butternut squash and spinach leaves and stir to combine.

Serve warm or cold.