Roasted Couscous and Cranberry Salad With Red Pepper Dressing

Name: Roasted Couscous and Cranberry Salad With Red Pepper Dressing
Prep time: 45 min
Cook time: 24 h
Total time: 24 h 45 min
Yield: 10 serving(s)
Ingredients: 500 g couscous; 8 asparagus spears; 1 red pepper, roasted; 1 -1 1/2 cup walnuts, toasted; 3 cups dried cranberries; 1 red bell pepper; 1/3 cup balsamic vinegar; 1/4 cup white wine vinegar or 1/4 cup cider vinegar; 2 garlic cloves, minced; 1 tablespoon basil; 1 teaspoon rosemary; 1 teaspoon sugar

Submitted by Lani D

"a good hit of grains. taken from 'Yeah, That Vegan Shit' and 'Fat free Vegan Kitchen'"

Download

Ready In:: 24hrs 45mins
Ingredients:: 12
Serves:: 10

ingredients

Salad
500 g couscous
8 asparagus spears
1 red pepper, roasted
1 - 1 ¹⁄₂ cup walnuts, toasted
3 cups dried cranberries
Dressing
1 red bell pepper
¹⁄₃ cup balsamic vinegar
¹⁄₄ cup white wine vinegar or 1/4 cup cider vinegar
2 garlic cloves, minced
1 tablespoon basil
1 teaspoon rosemary
1 teaspoon sugar

directions

The Night before: Place whole bell pepper under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skin. Carefully remove pepper from bag; remove seeds and ribs. Strip off skin; slice pepper into strips.
In blender or food processor container, place bell pepper, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.
Whip up a batch of couscous according to the directions on the box or the bag.
In the meantime, roast the asparagus for a few minutes in your broiler, with a little bit of olive oil. You can probably get away with roasting the red pepper at the same time, you'll probably just need to remove the asparagus before the red pepper.
Post-roasting, dice up the red pepper into small pieces and cut up the asparagus into small chunks as well.
Toss both over the couscous and mix.
Crumble up your walnuts a little bit and then toast them. Toss those babies into the mix along with your dried cranberries and mix.
Add the roasted red pepper dressing to taste and refrigerate for a couple hours to again let the flavors tango. Serve at room temperature.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Lani D

I’m a Libra, I’m also an INFP (Jung - Myers-Briggs typology). The INFP explains me better then my star sign. I’m a sloppy perfectionist. I crave solitude. I’m constantly in need of an escape. I’m a huge music fan with the smallest music collection. I’m quietly spoken with wild ideas and a hyperactivity problem I keep in check by exercise. I’m an artist, a painter, a photographer, and a writer. I like to use a new word every time I discover it. I love to read and I am currently catching up on the classics (if you have a book that I have to read, tell me). I'm a Martial Artist with a green belt in free style Kung Fu (Akido, Bushido, Kali and Karate also). I'm also about to do the intermediate course in pole dancing. I love to cook, its my meditation after a long day. I wish that I could be in a rock’n’roll band. I love to write. I'm an insomniac. I'm mainly vegetarian. I live on 14 acres of Austrlaian Bush. I miss Melbourne. I love Thunderstorms. I consider myself a Photographer. I am silly/serious, often aimless, sometimes arrogant, always contradictory; which means it takes people a long time to really know me. I can be blunt to the point of rude, overly critically, in the need to always be right with a fundamental difficulty of understanding humans. I'm hyper active most of the time. I NEED to learn to accept existence.

View Full Profile