Rice Couscous Salad - Recipe
- Serves:
- 4
- Cooking Time:
- 25 minutes
- Special Diets:
- Gluten Free, Vegan
- Print Recipe:
- 1 cup Spice Zen Rice Couscous
- 2¼ cup vegetable stock (optional chicken stock)
- 2 tablespoons + 1 teaspoon olive oil
- 2 cups diced vegetables (onion, capsicum, sweet potato, butternut pumpkin)
- 6 cherry tomatoes, halved
- 1 small cucumber, diced
- 1 tablespoon Spice Zen Italian herb blend
- 1 tablespoon lemon juice
- 2 tablespoon chopped parsley to garnish
- ½ teaspoon Salt or to taste
- Heat a pan over medium heat and add vegetable or chicken stock and 1 teaspoon olive oil. When it starts to simmer, reduce the heat to low and add Spice Zen's Rice Couscous. Cover the pan and let it simmer for 3-4 minutes. Turn off the heat and let it rest for 5 minutes. Fluff couscous with a fork. Let it cool down.
- Take a separate pan with 2 tablespoons oil and heat it over medium heat. Add diced onion, carrots, capsicum, sweet potato and pumpkin and stir fry it for 2-3 minutes or until vegetables are slightly tender. Turn off the heat.
- Add Spice Zen Italian herb blend, cherry tomatoes, cucumber and salt to the stir fried vegetables.
- Stir in couscous and lemon juice to the vegetables and combine it well.
- Garnish with chopped parsley and serve it as a side dish or mains. Enjoy!
- Tips: Add mung bean sprouts or pine nuts for a protein packed salad. Season the salad with sesame seed oil for a nutty aroma and flavour.
0 Reviews Hide Reviews Show Reviews
- 1 cup Spice Zen Rice Couscous
- 2¼ cup vegetable stock (optional chicken stock)
- 2 tablespoons + 1 teaspoon olive oil
- 2 cups diced vegetables (onion, capsicum, sweet potato, butternut pumpkin)
- 6 cherry tomatoes, halved
- 1 small cucumber, diced
- 1 tablespoon Spice Zen Italian herb blend
- 1 tablespoon lemon juice
- 2 tablespoon chopped parsley to garnish
- ½ teaspoon Salt or to taste
- Heat a pan over medium heat and add vegetable or chicken stock and 1 teaspoon olive oil. When it starts to simmer, reduce the heat to low and add Spice Zen's Rice Couscous. Cover the pan and let it simmer for 3-4 minutes. Turn off the heat and let it rest for 5 minutes. Fluff couscous with a fork. Let it cool down.
- Take a separate pan with 2 tablespoons oil and heat it over medium heat. Add diced onion, carrots, capsicum, sweet potato and pumpkin and stir fry it for 2-3 minutes or until vegetables are slightly tender. Turn off the heat.
- Add Spice Zen Italian herb blend, cherry tomatoes, cucumber and salt to the stir fried vegetables.
- Stir in couscous and lemon juice to the vegetables and combine it well.
- Garnish with chopped parsley and serve it as a side dish or mains. Enjoy!
- Tips: Add mung bean sprouts or pine nuts for a protein packed salad. Season the salad with sesame seed oil for a nutty aroma and flavour.
Related Products
Vegetable Fried Rice with Egg - Recipe
3 free-range eggs lightly whisked (omit for vegan) 4 tablespoon cooking oil 1 medium-size onion (preferably red), finely diced 2 cups vegetables of choice, diced (e.g. red capsicum, carrot,...
Gluten Free White Rice Couscous - Certified Organic
Spice Zen white rice couscous is a 100% gluten free, certified organic couscous made from rice grain, ideal for people with gluten intolerance or coeliac disease. Simple, humble, light...
Gluten Free Brown Rice Couscous - Certified Organic
Spice Zen’s Brown Rice gluten free couscous is artisanal, stone ground, certified organic couscous and is made from semolina of brown rice grain. Like authentic traditional couscous, it is made from...
Upma (Indian Savoury Porridge with Rice Semolina) - Recipe
1 cup (150 grams) Spice Zen Rice Semolina 3 cups water 2 tablespoons Spi
Kitchari - Recipe
1 cup white basmati rice ½ cup split mung lentil (dal or other lentils like split red lentils, whole mung, yellow mung) 1 tablespoon + 1 teaspoon ghee (or oil for vegan and dairy free...
