Description
A vibrant and refreshing vegan salad bowl featuring fluffy couscous, mixed beans, and a colorful quick pickle made from watermelon radishes, cucumber, red onion, and red cabbage. This dish combines fresh herbs, a hint of chili heat, and tangy vinegar for a light, nutritious meal perfect for any season.
Ingredients
Scale
Pickle Ingredients
- 1 large red onion, finely sliced
- 1/4 small red cabbage, finely sliced
- 2 watermelon radishes or 6 small ones, sliced
- 1/2 cucumber, peeled into ribbons
- 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 and Beans
- 200g couscous
- 280ml boiling water
- 400g can mixed beans, drained and rinsed
- 1 tsp olive oil
- 1/2 tsp chilli flakes
- 3/4 small bunch of dill, torn into sprigs
- Black pepper, to taste
- Salt, to taste
Instructions
- Prepare the Quick Pickle: In a large bowl, combine the finely sliced red onion, red cabbage, watermelon radishes, cucumber ribbons, white wine vinegar or apple cider vinegar, caster sugar, and 1 tsp flaky sea salt. Mix well until the sugar and salt dissolve. Cover the bowl and set aside to allow the vegetables to pickle until needed, which enhances flavors and softens textures.
- Cook the Couscous: Place the couscous in a bowl and pour over 280ml of boiling water. Cover the bowl tightly and let it sit for 4 minutes. Once the couscous has absorbed the water, fluff it gently with a fork to separate the grains. Set aside to cool slightly.
- Prepare the Beans: Drain and rinse the mixed beans thoroughly under cold water. Transfer them to a bowl and add 1 tsp olive oil and 1/2 tsp chili flakes. Stir to coat the beans evenly and season with salt to taste. This mixture adds a subtle spicy flavor and rich texture to the salad.
- Incorporate the Herbs: Tear the larger sprigs of dill and mix most of them through the couscous. Season the couscous mixture with salt and black pepper to your preference.
- Assemble the Salad Bowl: In serving bowls, arrange the quick pickle, couscous with dill, spiced beans, watermelon radishes, and cucumber ribbons in separate sections for a visually appealing presentation. Top the quick pickle with the reserved dill leaves and finish by grinding fresh black pepper over the whole dish. Serve immediately for the best flavor and texture.
Notes
- You can substitute the mixed beans with chickpeas or kidney beans if preferred.
- For added protein, consider topping the salad with roasted nuts or seeds.
- Adjust the chili flakes according to your heat preference.
- The pickle can be prepared a few hours in advance to deepen the flavors, but avoid making it too early to keep the vegetables crisp.
- This salad is perfect for a light lunch or as a side for grilled dishes.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: vegan salad bowl, couscous salad, mixed bean salad, quick pickle, healthy vegan recipe, Mediterranean vegan dish
