Description
A refreshing and vibrant vegan salad bowl featuring fluffy couscous, mixed beans, and a tangy quick pickle made from watermelon radishes, cucumber ribbons, red onion, and red cabbage. This colorful and healthy dish is seasoned with dill, chilli flakes, and a bright vinegar dressing, perfect for a light lunch or dinner.
Ingredients
Scale
Quick Pickle
- 2 watermelon radishes or 6 small ones, sliced
- 1/2 cucumber, peeled into ribbons
- 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
- salt and pepper to season
Beans
- 400g can mixed beans, drained and rinsed
- 1 tsp olive oil
- 1/2 tsp chilli flakes
- salt and pepper to season
Instructions
- Prepare the Quick Pickle: In a large bowl, combine the sliced watermelon radishes, cucumber ribbons, finely sliced red onion, red cabbage, vinegar, caster sugar, flaky sea salt, and dill leaves. Mix thoroughly, cover the bowl, and set aside to allow the flavors to develop while you prepare the rest of the dish.
- Cook the Couscous: Place the couscous in a bowl and pour over 280ml of boiling water. Cover the bowl with a plate or lid and let it sit undisturbed for 4 minutes, allowing the couscous to absorb the water. Fluff the couscous with a fork, then stir in most of the torn dill sprigs and season with salt and pepper. Set aside to cool slightly.
- Prepare the Beans: Drain and rinse the canned mixed beans thoroughly. Transfer them to a separate bowl and stir in the olive oil and chilli flakes. Season with salt and pepper to taste.
- Assemble the Salad Bowl: To serve, arrange portions of the quick pickle, couscous, sliced radishes, mixed beans, and cucumber ribbons separately in each serving bowl. Garnish the pickle with the reserved dill leaves and finish with a fresh grind of black pepper over the entire bowl.
Notes
- You can substitute white wine vinegar with apple cider vinegar for a slightly different tang.
- Allowing the quick pickle to rest enhances the flavor and softens the vegetables slightly.
- Adjust the chilli flakes to your preferred heat level or omit for a milder flavor.
- The salad can be served chilled or at room temperature, making it versatile for meal prep.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan salad bowl, couscous salad, quick pickle, mixed beans, healthy lunch, plant-based, easy salad recipe, chilled salad
