Couscous salad with maple mustard dressing

Moroccan
Couscous salad without feta: does it even exist? Yes Yes! This vegan salad (ha, there you have it, that doesn't go well with feta of course) all the flavors and structures you want in a good salad. The artichokes give that nice meaty, soft bite, the peas and spinach provide your daily green. Which dressing do you eat with the couscous salad? We opted for a vegan honey mustard dressing. Then you get maple mustard dressing. And that's nice! This vegan couscous salad works well as a cold salad, but certainly also as a hot meal.
Dinner & lunchVegetable dish1-2 servings15 minutes preparation
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This is what you need

Couscous100 g
Red onions2 medium
Artichokes in olive oil1/2 jar
Spinach200 g
Peas100 g
Fresh parsley5 g
Pine nuts10 g
For the dressing:Genmai su2 tbsp
Mustard1/2 tsp
Maple syrup grade A1 tsp
Pepper and saltto taste

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Prepare the couscous according to the directions on the package. * Finely chop the onions. Heat about 2 tablespoons of oil from the artichoke jar in a frying pan. Fry the onions until translucent. * Add the spinach and peas and stir fry until the spinach has shrunk and the peas are done (about 4 minutes). * Meanwhile, mix 2 tbsp oil from the artichoke jar together with the ingredients for the dressing in a bowl. * Roast the pine nuts in a dry frying pan until golden brown. * Cut the artichokes into pieces and add, together with the soaked couscous the spinach mixture. Stir. * Divide the couscous between the plates and finish with the roast pine nuts and dressing.