Couscous salad with homemade rye croutons

A cosy couscous salad with crunchy whole-grain croutons:  It’s nothing more, nothing less than a beautiful healthy vegetarian main dish full of goodness…texture, flavour, fiber and protein!

2 steps to nail this recipe:

  • make the croutons ⇓

Divine toasted cubes…made with very special bread that combines rye and spelt flour (recipe below). You need to cut the bread into thin slices and brush them with garlic and olive oil. It’s the easiest thing ever! If you’re running out of time, use the stale whole-wheat bread you have at hand and add any other seasoning you wish, of course. They last up to one week in a closed container. Don’t forget that you can always add them to your soup or stew, too.

  • Stir-fried vegetables ⇓

Here, you are faced with a tough choice! You can  either use coconut oil or olive oil to sauté the vegetables. It’s totaly up to you (I made mine with olive oil and it worked out great!). Then, it’s the old process! Start by preparing all the ingredients and cut them into small pieces. The beet should be the last one to join this party in order to keep the crunchy flavour. Then, in a large skillet, heat the olive oil or coconut oil and, on medium heat, add patiently all the vegetables (they burn really fast so keep stiring). After 10 minutes, the vegetables should  be golden and it’s time to rock. Add the stir-fried vegetables to your couscous with some fresh lettuce, beets and … you guessed right! CROUTONS on top!

Here goes the recipe and don’t forget to subscribe to my newsletter right here!

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Couscous Salad with rye croutons
Rye spelt bread (serves 6)
  1. 350 g of spelt flour
  2. 150 g of rye flour
  3. 10 g of dried yeast
  4. 350 ml of hot water
  5. 2 tablespoons of olive oil
  6. 3 tablespoons of sunflower seeds + rolled oats
  7. a pinch of salt
Croutons (small jar)
  1. 3 slices of bread
  2. 2 tablespoons of olive oil
  3. 3 cloves of garlic
  4. 1 tablespoon of lime juice
  5. a pinch of salt + cayenne pepper
Couscous Salad (serves 2)
  1. 1 cup of cooked couscous
  2. 6 asparagus
  3. 300 g of mushrooms
  4. half a red pepper
  5. 2 garlic cloves
  6. lettuce leaves
  7. half a medium beet
  8. 2 tablespoons of olive oil
  9. a pinch of salt
  10. pepper mix/chili or piri-piri/lemon juice/
  11. fresh ginger
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  1. In a small bowl, add the yeast and stir it in warm water (wait 5 min- the yeast should dissolve completely). Mix the flour and the salt in a large bowl and make a little hole to add the olive oil and the yeast mixture (add more water if necessary).Turn the dough out onto a floured surface and start to knead. Shape it any way you like and sprinkle the sunflower seeds and the oats on top! Cook for 35-40 min on a preheated oven.
  1. Combine all the ingredientes in a small bowl. Brush the olive oil mixture over the slices. Cook for 15 min at 210 ºC. Remove from the oven and cut the bread into cubes. Serve with a salad or soup!
  1. Prepare the couscous and set aside.
  2. Wash and chop all the vegetables into small pieces.
  3. Heat 2 tablespoons of olive oil and still on médium heat add all the other vegetables. Let it reduce for 10-12 min. Once everything is perfectly tender, mix it with the couscous and add some fresh lettuce, sliced beets...and sprinkle some croutons!
  1. The croutons last up to one week.
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