Couscous salad with maple mustard dressing
Couscous salad without feta: does it even exist? Yes Yes! This vegan salad (ha, there you have it, that doesn't go well with feta of course) all the flavors and structures you want in a good salad. The artichokes give that nice meaty, soft bite, the peas and spinach provide your daily green. Which dressing do you eat with the couscous salad? We opted for a vegan honey mustard dressing. Then you get maple mustard dressing. And that's nice! This vegan couscous salad works well as a cold salad, but certainly also as a hot meal.Dinner & lunchVegetable dish1-2 servings15 minutes preparation
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This is how you make it
- Prepare the couscous according to the directions on the package. * Finely chop the onions. Heat about 2 tablespoons of oil from the artichoke jar in a frying pan. Fry the onions until translucent. * Add the spinach and peas and stir fry until the spinach has shrunk and the peas are done (about 4 minutes). * Meanwhile, mix 2 tbsp oil from the artichoke jar together with the ingredients for the dressing in a bowl. * Roast the pine nuts in a dry frying pan until golden brown. * Cut the artichokes into pieces and add, together with the soaked couscous the spinach mixture. Stir. * Divide the couscous between the plates and finish with the roast pine nuts and dressing.
