Vegan Waldorf Couscous Salad
This is a great salad to enjoy over the weekend. It tastes even better the 2nd day, if it lasts that long. It would also be a nice salad to take to a pot luck supper.
Serving Size: 6
Ingredients:
- 1 cup pearl couscous
- 2-3 organic apples
- 3 celery stalks, chopped
- 1/4 cup walnuts, chopped & toasted
- 1/4 cup raisins
- 4 ounces non-dairy cheese, cut in small pieces
- 1/3 cup vegan soy yogurt
- 1/2 cup apple sauce or home made apple butter
- 2 teaspoons sugar
- splash lemon juice
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Directions:
- Cook the pearl couscous in 2 & 1/2 cups of water until soft.
- Remove from the heat, drain and rinse with cold water.
- Place the cooked couscous in a large bowl.
- Chop the celery in small pieces and add to the couscous.
- Add the apple sauce or apple butter to the couscous and stir well to mix and season.
- Chop the walnuts and toast lightly in a dry frying pan.
- When the walnuts are toasted place in a small bowl to wait until shortly before serving.
- Add the raisins to the couscous and mix.
- Cut the non-dairy cheese in small pieces and add to the salad.
- Prepare the sauce by mixing the soy yogurt, sugar, cinnamon, a pinch of salt and pepper and a splash of lemon juice.
- Pour the dressing over the salad and mix well. The salad is best if allowed to season for 1-4 hours.
- Shortly before serving, core and chop the apples and add to the salad.
- Add the walnuts to the salad and mix well.
- Serve the salad in individual salad bowls or on a small bed of lettuce.