Herby Ranch Couscous Salad
A quick meal prep recipe that works as a light dinner, refreshing lunch, or a side dish for a BBQ.
Equipment
- Large mixing bowl
Ingredients
- 1½ cups pearl couscous or quinoa, dry
- 15 oz white navy beans one can drained and rinsed, chickpeas would also be great
- 1 cucumber diced
- ½ cup pickled red onions chopped, or fresh
- 4 radishes finely sliced
- 1 cup radish tops finely chopped
- 1 handful parsley finely chopped
- 1 handful fresh dill finely chopped
- 1 handful fresh chives finely chopped
For the dressing:
- ¾ cup raw cashews boiled for 10 minutes
- 1 lemon juiced
- ½ cup water
- 1 clove garlic
- 1 tsp salt
- 2 tsp dried parsley
- 1 tsp black pepper
Instructions
- Cook the couscous according to package directions. In the meantime, prepare all of the vegetables.
- In a high speed blender, combine dressing ingredients until smooth, apart from the parsley and black pepper. Stir that in at the end for a more textural ranch.
- Add all of the salad ingredients to a bowl, and drizzle the dressing over top. Enjoy immediately or store in a sealed container in the fridge for up to 4 days.
Notes
- Swap the navy beans for chickpeas, edamame, butter beans, or even fresh peas. Use whatever you have in your pantry or freezer!
- If you want a couscous substitute, use quinoa, farro, or orzo. Quinoa works well if you're looking for a gluten-free option.
- Don't toss out the radish tops! They add a peppery flavor similar to arugula.
- For a nut-free vegan ranch dressing, use hummus or tofu as the base.
- Turn this into a mason jar salad for easy grab-and-go lunches.
- This recipe yields 4-6 servings depending whether you serve it as a main or side.
Nutrition
Calories: 568kcal | Carbohydrates: 91.9g | Protein: 26.4g | Fat: 11.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 5.9g | Sodium: 604.1mg | Potassium: 1061.7mg | Fiber: 12.6g | Sugar: 4.5g | Vitamin A: 211.5IU | Vitamin C: 69.2mg | Calcium: 308.1mg | Iron: 6.8mg