Vegan Buddha Bowls by Cara Carin Cifelli

Author:Cara Carin Cifelli
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2019-12-19T16:00:00+00:00

Kiss Kiss Couscous

If the classic macaroni salad had a bougie relative, it would be this salad. Israeli couscous is pretty much the same thing as a macaroni noodle but shaped like a teeny tiny ball. When paired with sweet and crunchy sugar snap peas, green peas and radish, then mixed with an assortment of fresh herbs, then coated with a simple yet vibrant vinaigrette and finished with avocado, hemp seeds and lemon wedges, it’s an elevated and fancy-ass version. You can’t help but raise a pinkie when eating.

SERVES 4

COUSCOUS

2 tbsp (30 ml) avocado oil

3 cups (525 g) dried Israeli couscous

4½ cups (1.1 L) warm water (about 110°F [43°C])

Salt

SIMPLE VINAIGRETTE

⅓ cup (80 ml) red wine vinegar

3 cloves garlic, minced

2 tbsp (30 ml) pure maple syrup

1 cup (240 ml) olive oil

Salt and freshly ground black pepper

SALAD

10 oz (280 g) sugar snap peas

2 cups (260 g) frozen sweet peas

1 cup (116 g) thinly sliced radish

1½ cups (75 g) finely chopped, tightly packed fresh herbs (see Notes)

½ cup (80 g) finely diced red onion

2 green onions, chopped

1 tbsp (9 g) garlic powder

8 cups (240 g) baby spinach leaves

2 avocados, cubed

Salt and freshly ground black pepper

GARNISHES

Lemon wedges

Hemp seeds

Make the couscous: In a medium-sized saucepan, heat the avocado oil over medium heat. Once hot, add the couscous and stir for 30 seconds. Then, add the warm water and salt and bring to a boil. Cover, lower the heat to medium and cook until all the water is absorbed, about 12 minutes. Drain and rinse with cool water, then set aside.

Meanwhile, make the vinaigrette: In a small bowl, combine the vinegar, garlic and maple syrup, then slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Set aside.

In a medium-sized bowl, create an ice bath with ice cubes and cold water and set aside. Bring a medium-sized pot of water to a boil. Add the snap peas to the boiling water and boil for 3 minutes, then transfer to the ice bath to stop the cooking.

Defrost the sweet peas according to their package directions.

In a large bowl, combine the radish, fresh herbs, red onion, green onions, garlic powder, sweet peas, sugar snap peas and cooked couscous. Add three-quarters of the dressing and mix well.

To serve, divide the spinach equally among 4 serving bowls and drizzle each with some of the remaining dressing. Add a layer of the couscous mixture. Divide the avocado among the bowls, season with salt and pepper to taste, garnish with lemon wedges and hemp seeds and serve.

If making ahead of time, mix everything together as directed, except the avocado, which should be added just before serving, and store in an airtight container in the fridge for up to a week.

Note: For the fresh herbs, I recommend a mix of at least two of the following, but up to all four: cilantro, mint, dill or parsley.

For additional crunch, add some dry toasted slivered almonds.

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