If you’re craving a light, refreshing dish that’s full of flavour and plant-based goodness, this Fruity Vegan Couscous Salad is just what you need. It combines the subtle nuttiness of couscous with the natural sweetness of fresh fruits, creating a vibrant salad that’s both healthy and satisfying. Whether you’re enjoying it as a side or a main, this colourful salad is sure to brighten your meal.
There’s something so satisfying about this delicious combination of good-for-you foods.
Preparation time: 20 minutes
Cooking time: 30 minutes
Suitable for vegetarians Suitable for vegans
SERVES 4
You will need:
6 South African plums
2 South African peaches, nectarines or apricots
2 tbsp olive oil
400g butternut squash, peeled and cut into chunks
100g giant couscous
100g quinoa
80g frozen edamame beans or petit pois, thawed
FOR THE DRESSING
2 tbsp sweet chilli sauce
3 tbsp peanut butter (crunchy or smooth)
1/2 tsp ground turmeric
Salt and freshly ground black pepper
How to make the fruity vegan couscous salad
- Halve and pit the plums and peaches, nectarines or apricots, then slice them thickly.
- Preheat the oven to 200°C oven 180°C. Pour the olive oil into a roasting tin and add the butternut squash, tossing to coat. Roast for 20 to 25 minutes, until tender.
- Meanwhile, cook the couscous and quinoa according to pack instructions (you can cook them together). Add to the roasting tin with the edamame beans or petit pois, stirring gently into the butternut squash with the prepared fruit. Roast for 5 more minutes.
- For the dressing, mix together the sweet chilli sauce, peanut butter and turmeric with 2 to 3 tbsp. warm water. Season. Share the warm fruit and vegetable mixture between 4 serving plates and sprinkle with the dressing. Serve immediately.
Cook’s tip: Try using sweet potato instead of butternut squash.
These recipes and more are loaded on www.beautifulcountrybeautifulfruit.com. For more inspiration, visit www.juicydelicious.co.za
FAQs: Fruity Vegan Couscous Salad
What ingredients are typically used in a fruity vegan couscous salad?
A fruity vegan couscous salad often includes ingredients like cooked couscous, dried fruit (such as raisins or cranberries), fresh fruit (like apple or orange segments), chickpeas, cucumber, peppers, fresh herbs (mint or parsley), olive oil, and a light lemon or orange dressing.
Is couscous suitable for vegans?
Yes, couscous is made from semolina wheat and is naturally vegan-friendly, as long as it’s not cooked in butter or animal-based stock.
Can I make this salad ahead of time?
Absolutely. It’s best to chill the salad for at least an hour before serving to allow the flavours to blend. It keeps well in the fridge for up to 2 days.
What type of dried fruit works best?
Dried cranberries, raisins, chopped apricots, or dates work well. Choose unsweetened versions if you prefer to reduce added sugars.
Is this salad gluten-free?
Traditional couscous is made from wheat, so it’s not gluten-free. For a gluten-free version, substitute couscous with quinoa or millet.
What fresh fruits can I add?
Fresh apple, pear, orange segments, pomegranate seeds, or grapes add a lovely sweetness and contrast to the dish.
How do I keep the salad from becoming soggy?
Cool the couscous completely before mixing it with other ingredients. Add fresh fruits and herbs just before serving for best texture.
What dressing works well with this salad?
A simple dressing made from olive oil, lemon or orange juice, maple syrup, and a pinch of salt and pepper enhances the fruity and fresh flavours.
Can I add protein to this salad?
Yes! Adding roasted chickpeas, tofu, or nuts like almonds or pistachios can boost protein content and make it more filling.
Is this salad suitable for lunchboxes or picnics?
Yes, it’s perfect served cold and packs well for lunchboxes, picnics, or braais as a refreshing, light side dish.
Can kids enjoy this salad too?
Definitely! The mix of fruits, vegetables, and mild flavours makes it a colourful and appealing option for children.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge and consume within 2 days. Stir before serving and add a squeeze of fresh lemon if needed.
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