Side Dish

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This Moroccan Couscous Salad features a base of tender pearl couscous tossed with tomatoes, artichoke hearts, capers, shallots, preserved lemon, and a simple vinaigrette. It’s a satisfying combination of Moroccan flavors and textures that make it the perfect side dish, served warm or cold, for any meal.

What is Pearl Couscous?

Pearl couscous, also known as Israeli couscous or ptitim, is essentially a pasta made of semolina flour. After being shaped, the small balls of dough are toasted, which imparts a nutty flavor and slightly chewy texture. Because of its small size, pearl couscous cooks quickly, making this salad a great choice if you need to get a last-minute side whipped up.

Despite the name, pearl couscous should not be confused with couscous, which is much smaller and is dried rather than toasted. If you can’t find pearl couscous, use a small pasta like orzo or acine di pepe instead.

INGREDIENTS

• • Pearl couscous – If you can’t find pearl couscous, a small pasta like orzo or acini di pepe makes a great substitute.
  • Salt – For the most pure flavor without any additives, I love using Redmond Real Salt.
  • Garlic
  • Lemon juice
  • Olive oil
  • Cherry tomatoes – While other tomatoes can be substituted, cherry tomatoes are the perfect size for this salad.
  • Celery
  • Artichoke hearts
  • Capers
  • Shallot
  • Preserved lemon – Preserved lemons are a traditional ingredient used in Moroccan and Middle Eastern cooking. Essentially, preserved lemons are lemons that have been pickled in salt and their own juices. The simple preserving process involves quartering the lemons, rubbing them with salt, then packing them into jars and allowing to age for at least a month. They can be found online, in specialty markets, and in some well-stocked grocery stores.

INSTRUCTIONS

This Moroccan Couscous Salad is so quick and easy to put together! To start, you’ll boil the couscous until tender, which takes about 15 minutes. Drain and place in a large bowl, then immediately add the garlic.

Next, whisk together the lemon juice, olive oil, and black pepper. Toss the tomatoes, celery, artichoke hearts, capers, shallot, and lemon with the couscous. Drizzle the dressing over the salad and stir.

Ready in less than half an hour, this salad makes a great last-minute side dish.

CHEF’S TIPS

If you want to add more flavor to your pearl couscous, try cooking with vegetable broth instead of water.

SERVING SUGGESTIONS

This salad would make the perfect addition to other Moroccan-inspired vegan dishes such as stuffed eggplant, flatbread, or hummus.

STORAGE SUGGESTIONS

Refrigerate leftovers in a closed storage container and use within 3 to 5 days. This salad can be served warm, at room temperature, or cold.

MORE SALAD RECIPES

• Vegan Mexican Street Corn Salad
• Farro Sweet Potato Salad
• Black Lentil Pomegranate Salad
• Purple Barley Romanesco Salad

HUNGRY FOR MORE?

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Moroccan Couscous Salad

• Author: Alana Haldan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

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Ingredients

• 3 cups water
• 2 cups pearl couscous
• 1 tsp salt
• 2 cloves garlic, minced
• 2 Tbsp lemon juice
• 2 Tbsp olive oil
• 1/2 tsp ground black pepper
• 1 pint cherry tomatoes, halved
• 3 celery ribs, diced
• 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
• 1/4 cup capers, drained
• 1 large shallot, minced (about 1/4 cup)
• 1 preserved lemon, rinsed and seeds removed, finely chopped

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Instructions

1. Bring water to a boil in a large saucepan, then add couscous and salt. Return to a boil, then reduce heat to maintain a simmer. Cover and cook until tender, about 15 minutes. Drain off any excess water if necessary.
2. Place cooked couscous in a large bowl and immediately add garlic, stirring well to combine. Let cool for 5 minutes.
3. Meanwhile, add lemon juice, olive oil, and black pepper to a small bowl and whisk to combine. Set aside.
4. Add tomatoes, celery, artichoke hearts, capers, shallot, and preserved lemon to couscous and toss to combine.
5. Drizzle dressing over the couscous and stir to combine.

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Nothing says summer quite like the fresh crunch of sweet corn! This Vegan Mexican Street Corn Salad is a perfect summer dish that takes full advantage of fresh corn on the cob. Inspired by the traditional Mexican dishes elote and esquites, this veganized version is lightened up while still packing a flavorful punch.

Elote is a traditional Mexican dish typically sold by street vendors. Cooked corn on the cob is covered in mayonnaise and lime juice, then sprinkled with chili powder and queso fresco or cotija cheese. Similar in flavor, esquites is a Mexican corn salad. Taking those dishes as inspiration, this raw vegan version gets its creaminess from a silky cashew butter sauce spiked with lime juice, chili powder, and smoked paprika. Vegan feta cheese is a perfect salty and creamy stand in for the traditional cotija cheese.

Ingredients

• Cashew butter – I love using Artisana Cashew Butter because it’s raw, minimally processed, and doesn’t contain any added sugars, oils, or salt.
• Lime Juice
• Garlic
• Chili Powder
• Salt – For the most pure flavor without any additives, I love using Redmond Real Salt.
• Smoked Paprika – As the name suggests, this spice adds a delicious smoky undertone to the sauce.
• Corn – This recipe is a perfect showcase for fresh ears of summer sweet corn. If corn isn’t in season when you’re making this recipe, substitute 2 cups of frozen corn instead. Simply thaw and drain the corn instead of cooking so it’s still crisp. Avoid canned corn since it’s mushier and generally full of sodium and preservatives.
• Jalapeño peppers – Be aware that the spiciness can vary greatly from pepper to pepper, so use caution if you’re sensitive to spice! To reduce the heat, slice the peppers in half lengthwise, then remove the seeds inside before continuing to chop.
• Green Onions
• Cilantro
• Vegan feta cheese – I recommend Violife Just Like Feta, which is a delicious vegan cheese option. If you can’t find this at a store near you, you can substitute with a different vegan cheese of your choice, simply omit from the recipe, or make a homemade version instead.
• Ground Black Pepper

Instructions

It’s so quick and easy to make this flavorful salad! First, in a small bowl, whisk the cashew butter, lime juice, water, garlic, and seasonings together to make a thick sauce.

Next, slice the corn kernels off the cobs and place in a large bowl, along with the jalapeños and green onions. Then, add the sauce and stir until the sauce is well combined with the vegetables.

Next, add the cilantro and gently toss to combine. Finally, top with crumbled vegan feta cheese and freshly ground pepper and serve.

See how simple it is? You’ll definitely appreciate the fact that you don’t even need to turn on the oven or stovetop to create this raw vegan recipe.

Chef’s Tips

• Make sure to use a sharp knife to slice the corn kernels off of the cobs. Alternatively, you can use a tool such as a corn peeler in order to easily remove the kernels.
• Once you’ve cut off the kernels, don’t throw away the used corn cobs! Instead, save them to make a flavorful vegetable stock.

Serving Suggestions

This salad would be a welcome addition at your next cookout and would pair wonderfully with your favorite veggie burger! To turn this salad into a meal, serve it on a bed of arugula or other salad greens, add some black beans, then top with sliced avocado.

Storage Suggestions

Refrigerate leftovers in a closed storage container and use within 3 to 5 days. This salad is wonderful served cold or at room temperature.

More Easy Summer Recipes

• Zucchini Noodles With Walnut-Parsley Pesto
• Vegan Rainbow Coleslaw

Hungry For More?

Follow along on Instagram, Pinterest, and Facebook for all my latest updates!

If you liked this recipe, be sure to let me know by leaving a comment and rating below!

Vegan Mexican Street Corn Salad

• Author: Alana Haldan
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Raw
• Cuisine: Mexican
• Diet: Vegan

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Description

This Vegan Mexican Street Corn Salad is a perfect summer dish that takes full advantage of fresh corn on the cob. Inspired by the traditional Mexican dishes elote and esquites, this raw vegan version is lightened up while still packing a flavorful punch. A silky cashew butter sauce spiked with lime juice, chili powder, and smoked paprika is a perfect counterpoint to sweet, crisp kernels of corn.

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Ingredients

• 1/4 cup raw cashew butter
• 2 1/2 Tbsp lime juice
• 1 1/2 Tbsp water
• 1 clove garlic, minced
• 1/4 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 4 ears of corn, kernels removed
• 2 jalapeño peppers, finely diced
• 2 green onions, thinly sliced
• 1 bunch cilantro, roughly chopped (about 1 cup)
• 4 oz vegan feta cheese, crumbled
• Ground black pepper, to taste

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Instructions

1. In a medium bowl, combine cashew butter, lime juice, water, garlic, and seasonings, and whisk until well combined and creamy. Set aside.
2. In a large bowl, combine corn with jalapeño peppers and green onion. Add cashew sauce and mix well until sauce is well distributed and vegetables are coated.
3. Add cilantro and gently toss to combine. Top with vegan feta crumbles and pepper, if desired, and serve.

Keywords: raw, vegan, salad

I know I’m not alone in the feeling that Thanksgiving dinner is all about the sides. Even before going vegan, I didn’t see the appeal of turkey, so my holiday meals have always consisted of a mash up of all the many delicious side dishes. This Farro Sweet Potato Salad is the perfect vegan side dish that will satisfy all of your dinner guests, vegan and non-vegan alike. This hearty grain salad combines farro with slightly spicy roasted sweet potatoes, massaged kale, and crunchy pepitas, all coated in an apple cider vinaigrette.

Sweet Potatoes

For many years, I ignored sweet potatoes due to the fact that I was only familiar with the sickly-sweet, marshmallow-studded iteration that often shows up on Thanksgiving. It wasn’t until recently that I discovered the fact that sweet potatoes can be prepared in a much more savory way.

Roasting is by far my favorite method to quickly and easily turn sweet potatoes into a delicious side dish, and I love the fact that you can change it up so much just by using different spice blends. In this recipe, the addition of chili and garlic powders provide a savory counterpoint to the natural sweet undertone of the vegetable. Roasting at a high heat transforms the sweet potatoes into tender, bite-sized nuggets.

Massaged Kale

People often complain about the fact that kale is too tough and bitter. However, a simple method like massaging can make all the difference. Once the kale has been de-stemmed and roughly chopped, simply place it into a large bowl with a drizzle of olive oil and a sprinkling of salt. Then, use your hands to massage or knead the kale leaves. Within minutes, the leaves will transform right before your eyes. The end result is softened, tender leaves that dramatically shrink down in volume. Not only is the texture altered, but the bitterness also dissipates during the massage process.

This hearty grain salad starts with a base of pleasantly chewy farro. Minced garlic and shallots are stirred into the still-hot farro, then the roasted sweet potatoes and massaged kale are tossed in. Next, a simple vinaigrette of apple cider vinegar and dijon mustard is drizzled on to provide a bright, acidic tang. Finally, the salad is topped off with perfectly crunchy pepitas.

Farro Sweet Potato Salad

• Author: Alana Haldan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 to 8 servings 1x

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Description

Farro is an ancient grain that has a chewy texture and nutty flavor. It is reminiscent of barley but cooks in only 20 minutes. This hearty vegan grain salad combines farro with chunks of slightly spicy roasted sweet potato, massaged kale, and crunchy pepitas in a tangy vinaigrette.

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Ingredients

• 2 large sweet potatoes, peeled and cut into ½” cubes
• ⅓ cup plus 3 Tbsp olive oil, divided
• 2 ¼ tsp sea salt, divided
• ½ tsp black pepper
• ½ tsp chili powder
• ¼ tsp garlic powder
• 3 cups water
• 1 ½ cups farro
• 3 Tbsp minced shallot
• 1 clove garlic, minced
• 2 bunches of kale, de-stemmed and roughly chopped
• 3 Tbsp apple cider vinegar
• 1 tsp dijon mustard
• 1 cup pepitas, roasted

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Instructions

1. Preheat oven to 425° F.
2. In a large bowl, combine diced sweet potato with 2 Tbsp of the oil, ½ tsp of the salt, pepper, chili powder, and garlic powder. Stir well to combine. Place on a parchment-lined baking sheet and bake until tender but still firm, about 20 minutes. Remove from oven and set aside.
3. Meanwhile, prepare the farro. Combine water and ½ tsp of the salt in a medium pot and bring to a boil. Add farro and reduce heat to a simmer. Cover and cook until farro is tender but still chewy, about 20 minutes. Remove from heat and drain any excess water if necessary.
4. In a large bowl, combine hot farro, shallot, and garlic and stir well to combine. Set aside.
5. In a large bowl, combine kale, 1 Tbsp of the oil, and ½ tsp of the salt. Using your hands, knead or massage the kale until tender and softened, about 3 to 5 minutes.
6. Add kale and sweet potatoes to farro and toss well to combine.
7. In a small bowl, combine remaining ⅓ cup of the olive oil, vinegar, mustard, and remaining ¾ tsp of the salt and whisk until completely combined. Drizzle dressing over the salad and toss well to coat.
8. Top salad with pepitas and serve.

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The holidays can be a challenging time to be a vegan, especially when other people are the ones hosting the festivities. Over the years, I’ve become quite accustomed to making a full meal out of side dishes. Luckily, the holiday gatherings I attend welcome me to bring a vegan dish to share. Nothing against green beans, mashed potatoes, and cranberry sauce, but I love to switch it up by adding new, nontraditional recipes into my holiday rotation each year. This Black Lentil Pomegranate Salad is a new favorite of mine that will definitely be making an appearance on my Thanksgiving table.

The Beauty of Black Lentils

Black lentils, also known as beluga lentils due to their resemblance to beluga caviar, are a fabulous legume perfect for use in hearty salads such as this. They have a deliciously earthy flavor. Unlike larger beans, lentils don’t require presoaking and have a quick cooking time. Likewise, they retain their shape when cooked, which gives you some substance to sink your teeth into. Lentils are also a great source of protein. Indeed, a 1 cup serving provides 12 grams of protein, a fun fact which you can mention to all of your well-meaning relatives wondering how you get enough protein as a vegan!

Pomegranates

In my opinion, there is no other fruit quite as festive as the pomegranate. Underneath a hard and glossy red rind lies a plethora of jewel-like seeds, but first you have to get to them! It seems like there are a million different tricks to easily open pomegranates, but you can find a very helpful and thorough tutorial here. Although they can be time consuming to prepare, pomegranate seeds, also known as arils, are absolutely worth the effort. The rich flavor of the seeds are a lovely combination of sour and sweet. Additionally, the seeds provide a bright, juicy crunch when bitten into. An excellent source of vitamin C and antioxidants, this autumnal fruit has been shown to have anti-inflammatory properties and can improve digestion. Here, their juicy tartness pairs well with the earthiness of lentils and tahini.

A Festive Holiday Side Dish

This Black Lentil Pomegranate Salad has all the makings of a wonderfully festive dish. The base of black lentils is slathered in a creamy lemon tahini dressing, and is a perfect counterpoint to tart, juicy pomegranate seeds. The salad is finished off with crunchy toasted walnuts and a vibrant sprinkling of parsley. Hearty, flavorful, and fresh, this vegan side dish will make a beautiful addition to your holiday table.

Black Lentil Pomegranate Salad

★★★★★ 5 from 1 reviews

• Author: Alana Haldan
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

Though they can be time consuming to prepare, pomegranate seeds, also known as arils, are an absolute treat to eat. An excellent source of vitamin C and antioxidants, this autumnal fruit has been shown to have anti-inflammatory properties and can improve digestion. Here, their juicy tartness pairs well with the earthiness of lentils and tahini.

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Ingredients

• ¼ cup plus 1 Tbsp olive oil, divided
• 1 medium shallot, minced
• 1 clove garlic, minced
• 4 cups water
• 2 cups dried beluga lentils, rinsed and drained
• ½ cup lemon juice
• ¼ cup tahini
• ¼ tsp sea salt
• 2 cups walnuts, toasted and roughly chopped
• 1 bunch parsley, finely chopped
• Seeds from 3 medium pomegranates, about 2 to 3 cups

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Instructions

1. In a medium pot, heat 1 Tbsp of the olive oil over medium heat. When oil begins to shimmer, add shallot and garlic and and stir until fragrant and golden, about 30 seconds to 1 minute.
2. Add water and lentils and stir well to combine. Bring to a simmer then cover and cook over low heat until tender but still firm, about 20 to 25 minutes. Remove from heat, drain any excess water if necessary, and spread out on a sheet pan to cool.
3. Meanwhile, prepare the dressing. In a medium bowl, whisk together lemon juice and tahini until well combined and creamy. Slowly drizzle in remaining ¼ cup of the olive oil, whisking constantly until dressing is smooth and emulsified. Add salt and stir to incorporate.
4. Add cooled lentils to a large bowl with dressing, walnuts, and parsley. Toss well to incorporate and to coat all the ingredients with dressing. Add the pomegranate seeds and gently stir to combine.

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You may have heard the phrase “Eat The Rainbow”, a saying that’s a simple reminder to eat a wide variety of colorful produce each day. Certainly, I keep this mantra in mind every time I’m putting together a meal. In fact, that saying is what initially inspired me to create this Vegan Rainbow Coleslaw.

One of the beautiful things about nature is the fact that different colors are clues about different nutrients that are present in foods. For example, purple coloring in fruits and vegetables like cabbage, eggplant, and blueberries indicate the presence of anthocyanins. This is an antioxidant compound that has been shown to have anti-cancer and anti-aging properties. On the other hand, yellow and orange hues point to the presence of beta-carotene, which promotes vision health and cell growth. Ultimately, a wide spectrum of colors in your diet indicates that you’re eating a wide range of nutrients as well.

This Vegan Rainbow Coleslaw is a mix of shredded cabbage, peppers, carrots, and green onion. This confetti of fresh rainbow vegetables is all tied together by a tangy, slightly spicy sauce with an Asian flair. Cashew butter is the backbone that gives this sauce a luscious creaminess while sriracha adds a pleasant burn. Most noteworthy is the addition of Wildbrine Live Shots, a fermented probiotic brine. However, if you’re unable to find this product in your local store, feel free to use rice vinegar instead.

Vegan Rainbow Coleslaw

• Author: Alana Haldan
• Prep Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish

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Description

This Vegan Rainbow Coleslaw is a perfect side dish for summer cookouts. A confetti of fresh rainbow vegetables is all tied together by a tangy, slightly spicy sauce with an Asian flair. Cashew butter is the backbone that gives this vegan sauce a luscious creaminess, while sriracha adds a pleasant burn.

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Ingredients

• 1/2 medium head of cabbage (approximately 1 lb), cored and thinly sliced
• 2 carrots, peeled and julienned
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 jalapeno pepper, finely diced
• 2 green onions, thinly sliced
• 1/4 cup raw unsalted cashew butter
• 3 Tbsp Wildbrine Zesty Thai Live Shot (see note)
• 3 Tbsp sriracha
• 2 Tbsp coconut aminos

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Instructions

1. In a large bowl, combine cabbage, carrots, peppers, and green onions, tossing well to combine.
2. In a small bowl, combine cashew butter, live shot, sriracha, and coconut aminos. Whisk well until fully combined.
3. Pour dressing over vegetable mixture and toss well to coat. Refrigerate and let sit at least 30 minutes prior to serving to allow flavors to combine.

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Notes

Wildbrine Live Shots can be found online or in select grocery stores. If you’re unable to find it, you can use rice vinegar instead.