Cous Cous Salad with Peanut Dressing

by Laura

Even though I didn't have a good excuse like an amazing New Zealand vacation, I too have been overindulging lately, so wanted to make a big batch of something relatively healthy that I could take to work for lunch. This is a very filling salad, packed with veggies and whole grains and it also is very tasty if I do say so myself. And the variations are endless! Looking for something gluten free? Sub quinoa for cous cous! Feeding a vegan? Swap out agave for the honey in the dressing. Want more protein? Go crazy and add chicken. And unlike most salads, this one can sit in its dressing for days and doesn't get soggy!

Cous Cous Salad with Peanut Dressing

adapted from Ambitious Kitchen


For the Salad

3 cups cole slaw mix (purple and green cabbage, shredded carrots)

1 red bell pepper, seeds and core removed, sliced

1 cup whole wheat cous cous (quinoa or rice would work well, too)

2 scallions, white and light green parts thinly sliced (or 1/4 cup chopped red onion)

3/4 cup frozen peas

1/2 cup chopped cilantro

1/4 cup roasted, salted peanuts, chopped

For the dressing:

1/3 cup creamy peanut butter

2 tsp. finely chopped or grated fresh ginger

1/4 cup low sodium soy sauce

1 tbsp honey

1 tbsp red wine vinegar

1 tsp sesame oil

1 tsp olive oil

Sriracha or other hot sauce to taste

water to thin as necessary

Before chopping up all of the veggies, cook cous cous to package instructions and allow to cool. Meanwhile, combine all salad ingredients in a large bowl and set aside. Place peanut butter and honey in microwave safe bowl and heat for about 20 seconds. Add the remainder of the dressing ingredients and whisk until combined. Add water or other ingredients until dressing is at the desired flavor and consistency. Add half of the dressing to the cous cous then combine cous cous and salad and top with the rest of the dressing.