Rice Couscous Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Fusion
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 Minutes
Dietary Information
Vegan, Gluten-Free, Dairy-Free, Soy-Free
A fresh, vibrant gluten free rice couscous salad layered with tender vegetables, bright herbs and a lift of citrus. Fluffy rice couscous absorbs the gentle herbal notes of our Spice Zen Italian Herb Blend, creating a fragrant and satisfying base. Cherry tomatoes and crisp cucumber add refreshing contrast and colour. Light, balanced and full of texture, it works beautifully as a side or a simple, nourishing meal.
Ingredients
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1 cup Spice Zen Rice Couscous
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2¼ cups vegetable stock
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1 tablespoon + 1 teaspoon Spice Zen Sunflower Oil
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2 cups diced vegetables (capsicum, sweet potato, butternut pumpkin)
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6 cherry tomatoes, halved
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1 small cucumber, diced
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1 tablespoon Spice Zen Italian Herb Blend
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1 tablespoon lemon juice
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½ teaspoon sea salt, or to taste
To Finish
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2 tablespoons chopped parsley
Directions
Place the rice couscous in a heatproof bowl. Bring the vegetable stock to a boil, then pour it over the couscous along with 1 teaspoon sunflower oil.
Microwave uncovered for 1 minute, then cover the bowl tightly and set aside for 10 minutes. Fluff with a fork and allow to cool slightly. For stovetop method, check recipe notes.
Heat 1 tablespoon sunflower oil in a wide pan over medium heat. Add the diced vegetables and stir-fry for 2–3 minutes until just tender with a little colour. Remove from heat.
Add the Italian Herb Blend, cherry tomatoes, cucumber and salt to the warm vegetables and toss gently.
Stir the couscous and lemon juice through the vegetables until evenly combined.
Transfer to a serving bowl and finish with chopped parsley.
Chef’s Notes
Allow the couscous to cool slightly before mixing to keep the grains light and separate.
Cook the vegetables briefly to retain colour and texture.
Recipe Note
Stovetop Method: Heat the vegetable stock with 1 teaspoon sunflower oil in a saucepan until just simmering. Add the rice couscous, cover and cook gently for 3–4 minutes. Turn off the heat and rest, covered, for 5 minutes, then fluff with a fork before continuing with the recipe.
Protein Boost: Add mung bean sprouts or toasted pine nuts before serving.
Flavour Variation: A few drops of Spice Zen Cold-Pressed Sesame Oil add a gentle nutty aroma.
Serving suggestion: Serve as a side dish or enjoy as a light, plant-based main.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
