COUSCOUS SALAD WITH HEARTBEET SAUERKRAUT (VEGAN)

A fresh and hearty winter salad with spicy Asian dressing.

SERVES 4
Recipe by Phillipa T
Photography by Phillipa T

INGREDIENTS FOR COUSCOUS
1 ½ cups Israeli / Palestinian pearl couscous
1 ½ cups vegetable stock
1 garlic clove crushed
1 small onion finely diced
1 tablespoon vegetable or peanut oil
1 cup of water

INGREDIENTS FOR SALAD
1 ½ cups of diced cucumber
1 ½ cups baby spinach finely sliced (leave some whole for garnish)
¼ cup coriander finely chopped
1 Spring onion sliced on the angle

INGREDIENTS FOR SALAD DRESSING
2 garlic cloves crushed
½ tablespoon ginger finely grated
1 ½ tablespoons sesame oil
2 tablespoons tamari / soy sauce
2 tablespoons maple syrup
2 tablespoons rice vinegar
2 tablespoon tahini
1 teaspoon Gojuchang paste
2 tablespoons water

INGREDIENTS FOR GARNISH
1 avocado, halved and sliced
⅔ cup Living Goodness Heartbeet Sauerkraut
½ cup mixed toasted nuts and / or seeds (such as pepitas and sunflower seeds)

METHOD
• In a saucepan sauté chopped onion and garlic in oil over a medium heat. Add couscous and cook for 1 minute, making sure it is well coated with the oil. Add stock to pan and once simmering, place the lid on and cook on a low heat for 10 minutes until the liquid is absorbed. Drain and transfer to a large bow and allow to cool. 
• Place all dressing ingredients into a jar and shake until combined. 
• Prepare salad ingredients in a large bowl and set aside.
• Pour the dressing over the couscous and separate any clusters gently with a fork.
• Add the salad ingredients (except the avocado) and toss.
• Garnish couscous salad with the sliced avocado, sauerkraut, nuts and / or seeds.