Our Healthy Cousous Salad with Maple Ginger Dressing is made with a variety of vibrant, freshly cut fruits and vegetables like grape tomatoes, cucumbers, cranberries and toasted coconut along with fluffy, flavorful couscous that is garnished with freshly cut basil.
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Ingredients
· 1 cup vegetable stock (can use chicken if not vegan)
· 1 cup pre-cooked couscous
· ½ cup shredded coconut
· 1 tsp olive oil
· ¼ cup onion, chopped
· ¼ cup dried cranberries
· ½ cup cucumber, diced
· 8 ounces grape tomatoes
· 4-5 mint leaves, chopped
· 3 basil leaves, sliced
Maple Ginger Dressing
· 4 tablespoons olive oil
· 1 teaspoon maple syrup
· ⅛ teaspoon cumin
· ¼ teaspoon black pepper
· 1 garlic clove, minced
· ¼ teaspoon ginger, minced
· Salt to taste
Method
Step 1: In a saucepan, add the vegetable stock and bring to a boil. Turn off the heat and the pre-cooked couscous. Stir and cover; let sit for 7-8 minutes and fluff with a fork.
Step 2: Heat a skillet on medium heat and the shredded coconut. Toast lightly for 1-2 minutes; remove from heat and set aside.
Step 3: In the same skillet, add 1 teaspoon of oil followed by the chopped onion and cranberries. Allow to cook until the onions are translucent.
Step 4: In a medium bowl, add the couscous, cucumber, tomatoes, cooked onion and cranberries, toasted coconut, basil, mint, salt and pepper to taste. Add the salad dressing and toss.
The couscous salad can be prepared in advance and refrigerated. Add the coconut and maple ginger dressing when you are ready to serve.