Orange, Apricot and Carrot Couscous (Vegan Recipe Analysis)
A quick couscous salad featuring a delicate balance of sweet, crunchy and tangy winter flavors. Be sure to have your ingredients prepped before you set the pot on the stove to start boiling, because once that happens, this salad comes together very quickly.
Full recipe at cookieandkate.com
Serving
Compliance
Based on the Vegan way of eating preset. View more Vegan recipes.
Ingredients
1 cup whole-wheat couscous
1 cup (172g) Whole Wheat Organic Couscous
Ingredients
CERTIFIED ORGANIC UNENRICHED WHOLE DURUM SEMOLINA WHEAT.
May not be a complete representation of the selected category.
1/2 cup water
0.5 cup (118g) Beverages, Water, Tap, Drinking
1 cup orange juice (preferably freshly squeezed)
1 cup (249g) Orange Juice, Canned, Unsweetened
1/4 cup extra-virgin olive oil
0.25 cup (54g) Oil, Olive, Salad Or Cooking
5 teaspoons ume plum vinegar
5 tsp (25ml) Ume Plum Vinegar
Ingredients
UME PLUM, BEEFSTEAK LEAF (SHISO), SEA SALT.
May not be a complete representation of the selected category.
1/4 tsp sea salt
0.25 tsp (1.5g) Salt, Table
10 dried apricots, thinly sliced (about 1/3 cup)
0.33 cup (43g) Apricots, Dried, Sulfured, Uncooked
2 tablespoons dried currants or raisins
2 tbsp (18g) Currants, Zante, Dried
2 teaspoons grated fresh ginger
2 tsp (4g) Ginger Root, Raw
1/4 medium-sized red onion, finely sliced or diced (about 1/2 cup)
0.5 cup (80g) Onions, Raw
1 medium carrot
1 medium (61g) Carrots, Raw
1/4 cup pine nuts
0.25 cup (34g) Nuts, Pine Nuts, Dried