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vegan antipasto couscous salad. Made with Italian seasoning, vegan sausage, vegan cheese, olives, kale, spinach, cucumber, tomato, almonds

ANTIPASTO COUSCOUS SALAD

Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 7 hours 45 minutes
Servings: 8 people
Course: Salad
Ingredients Method

Ingredients
  

  • 2 vegan sausages I used Beyond Brat Original
  • 1/2 fennel bulb, chopped thin
  • 1/2 red onion, chopped small
  • 1 bunch of kale
  • 3 cups fresh baby spinach
  • 1/2 cucumber, sliced
  • 2 tomatoes, diced small
  • 12 olives, pitted and sliced I used Castelvetrano olives
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 cup vegan feta I used Follow Your Heart brand
  • 1/2 cup vegan parm I used Follow Your Heart brand
  • 1/4 cup sliced almonds
FOR DRESSING
  • 1 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp agave
  • 1 tsp Italian Seasoning
  • 1 lemon, juiced
FOR COUSCOUS
  • 1 cup dried couscous
  • 1 1/4 cup water May very depending on choice of couscous. Follow directions on packaging.
  • 1 Not-Chick'n Vegan Bouillon Cube

Method
 

PREPARE COUSCOUS
  1. Prepare couscous according to the directions on your packaging
    cous cous for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  2. Add vegan Not Chick'n Bouillon Cube while couscous is cooking
  3. Remove from heat and fluff with fork
  4. Toss couscous in a splash of olive oil to help prevent it from clumping
    cous cous for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  5. Set aside
PREPARE SAUSAGE, FENNEL, AND RED ONIONS
  1. Chop vegan sausage, fennel, and red onions
    chopped red onion for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  2. Add sausage to a non-stick pan
  3. Cook over medium heat for 10 minutes or until sausage is browned
  4. Remove from heat and set aside
    vegan beyond sausage for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  5. Without washing the empty pan, add fennel and red onion (not washing pan will give the veg a nice flavor)
    red onion and fennel for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  6. Cook over medium heat for 5 minutes. Add a touch of olive oil if needed
  7. Set aside to cool
PREPARE DRESSING
  1. Combine all ingredients for dressing in a bowl
    Italian dressing for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  2. Mix well until evenly combined
  3. Set aside
    Italian dressing for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
PREPARE THE VEG
  1. Dice cucumbers
  2. Dice tomatoes
    tomatoes for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  3. Slice olives
  4. De-stem kale and chop kale leaves into bite size pieces. Discard the stems
  5. Chop parley and basil
    parsley and basil for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
TOAST ALMONDS
  1. Put almonds in a non-stick pan
  2. Cook over medium heat until toasted
    toasted almonds for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  3. Set aside to cool
PUT IT ALL TOGETHER
  1. Start by combining the chopped kale and salad dressing in a large bowl
    kale for Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  2. Massage the kale with your hands for about one minute or until it has softened a bit
  3. Add spinach and mix
  4. Add couscous and mix again
    Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  5. Add the remaining veg
  6. Add the remaining ingredients to the bowl
    Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  7. Mix thoroughly until everything is evenly distributed and covered with dressing
    Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  8. Serve and enjoy!
    Vegan Antipasto couscous salad loaded with vegan sausage, vegan cheese, kale, spinach, cucumbers, tomatoes, onions, fennel, herbs, olives and toasted almonds.
  9. **Top with banana peppers or hot Italian peppers if you like it spicy!