Description
A vibrant and refreshing vegan salad bowl featuring fluffy couscous, mixed beans, and a tangy quick pickle of vegetables. This wholesome recipe combines crunchy radishes, crisp cucumber ribbons, and aromatic dill for a colorful, nutrient-packed meal perfect for a light lunch or dinner.
Ingredients
Scale
Pickle
- 1 large red onion, finely sliced
- 1/4 small red cabbage, finely sliced
- 2 tbsp white wine vinegar or apple cider vinegar
- 1 tbsp caster sugar
- 1 tsp flaky sea salt
- 1/4 small bunch of dill, leaves picked
Couscous
- 200g couscous
- 280ml boiling water
- 3/4 small bunch of dill, torn into sprigs
Beans & Additional Ingredients
- 400g can mixed beans, drained and rinsed
- 1 tsp olive oil
- 1/2 tsp chilli flakes
- 2 watermelon radishes or 6 small ones, sliced
- 1/2 cucumber, peeled into ribbons
- Salt and black pepper, to taste
Instructions
- Prepare the quick pickle: In a large bowl, combine the finely sliced red onion and red cabbage with the white wine vinegar or apple cider vinegar, caster sugar, flaky sea salt, and picked dill leaves. Mix well, cover the bowl, and set aside to marinate until needed, allowing the flavors to develop.
- Cook the couscous: Place the couscous in a bowl and pour over 280ml boiling water. Cover and let it sit for 4 minutes to absorb the water. Afterward, fluff the couscous gently with a fork and stir in most of the dill sprigs, seasoning with salt and pepper. Set it aside to cool slightly.
- Prepare the beans: Drain and rinse the mixed beans thoroughly, then transfer them to a separate bowl. Stir in the olive oil and chilli flakes, seasoning with salt and pepper to taste.
- Assemble the salad bowl: In serving bowls, arrange the quick pickle, couscous, sliced watermelon radishes, chilli-spiced beans, and cucumber ribbons in separate sections. Garnish the pickle with the reserved dill leaves and finish by grinding fresh black pepper over the entire bowl for extra flavor.
Notes
- For added protein, consider topping with toasted nuts or seeds.
- If unavailable, red wine vinegar can be used instead of white wine or apple cider vinegar.
- Adjust chilli flakes quantity based on preferred spice level.
- To make it gluten-free, substitute couscous with quinoa or millet.
- The quick pickle can be prepared a few hours in advance for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: vegan salad bowl, couscous salad, mixed bean salad, quick pickle, healthy vegan meal, Mediterranean vegan recipe
