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Couscous salad with almonds.
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Couscous and Almond Salad - #SnackHappy

A delicious and nutritious summer salad, nutritious California almonds add an extra crunch and chilli oil adds a zingy punch!
Course Salad, Snack
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 415kcal

Ingredients

  • 125 g couscous
  • 200 ml hot vegetable stock made with 2 tsp vegan Marigold bouillon powder and 1tsp chilli oil
  • 2 spring onions sliced
  • 100 g tenderstem broccoli steamed for 5 minutes
  • 100 g sugar snap peas steamed for 5 minutes
  • A generous handful of california almonds
  • 2 tbsp chilli oil
  • Freshly ground black pepper
  • 1 tbsp tamari soy sauce

Instructions

  • Pour the stock over the couscous, cover and leave to stand for 5 minutes
  • Fluff up the couscous with a fork
  • Mix the vegetables and almonds into the couscous
  • Combine the chilli oil with the tamari and a generous amount of freshly ground black pepper
  • Stir the dressing through the salad and serve

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 415kcal | Carbohydrates: 58g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Sodium: 928mg | Potassium: 256mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1758IU | Vitamin C: 78mg | Calcium: 80mg | Iron: 3mg