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.

Vegan Waldorf Couscous Salad

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:

  1. Cook the pearl couscous in 2 & 1/2 cups of water until soft.
  2. Remove from the heat, drain and rinse with cold water.
  3. Place the cooked couscous in a large bowl.
  4. Chop the celery in small pieces and add to the couscous.
  5. Add the apple sauce or apple butter to the couscous and stir well to mix and season.
  6. Chop the walnuts and toast lightly in a dry frying pan.
  7. When the walnuts are toasted place in a small bowl to wait until shortly before serving.
  8. Add the raisins to the couscous and mix.
  9. Cut the non-dairy cheese in small pieces and add to the salad.
  10. Prepare the sauce by mixing the soy yogurt, sugar, cinnamon, a pinch of salt and pepper and a splash of lemon juice.
  11. Pour the dressing over the salad and mix well. The salad is best if allowed to season for 1-4 hours.
  12. Shortly before serving, core and chop the apples and add to the salad.
  13. Add the walnuts to the salad and mix well.
  14. Serve the salad in individual salad bowls or on a small bed of lettuce.