3 tablespoon white wine vinegar
3 tablespoon lemon juice
6 tablespoon peanut oil (i use olive oil)
1 tablespoon coarse salt (i use less)
1 teaspoon black pepper
1/2 cup water
1 cup of dry, whole wheat couscous
4 green onions, chopped
2 whole cucumbers, seeded and chopped
1 cup of fresh mint leaves (2 tablespoon dry) chopped
4 oz. of vegan feta cheese, crumbled (see below)
1 cup of pistachio nuts, shelled
optional: 12 radishes, sliced thinly
Dressing: Wisk together 3 tablespoon of vinegar with lemon juice, iol, salt and pepper. This is strong, but the couscous dilutes it. In a saucepan, bring water to boil. Remove from heat and very quickly stir in couscous, and then cover and let it sit for 5 minutes off heat. Should be chewy but soft.
Salad: In a large bowl, combine onions, cucumber, mint, and vegan feta with warm couscous. Wisk dressing and pour over. Let stand at room temperature for at least an hour, and add nuts (and radishes) just before serving.
Vegan Feta: Here are a few recipes for vegan feta cheese: http://veganfeastkitchen.blogspot.com/2006/04/new-improved-quick-tofu-fe... [1] http://www.fatfreevegan.com/dressings/feta.shtml [2] http://www.theveggietable.com/recipes/mockfeta.html [3]
Links:
[1] http://veganfeastkitchen.blogspot.com/2006/04/new-improved-quick-tofu-feta.html
[2] http://www.fatfreevegan.com/dressings/feta.shtml
[3] http://www.theveggietable.com/recipes/mockfeta.html