Seitan Salad with Couscous and Maple Vinaigrette

  • 1 lb. seitan; small dice
  • 2 tbsp. vegetable oil
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½  tsp. garlic powder
  • ½ tsp. chili powder
  • 1 ½ cups couscous
  • 1 tbsp. olive oil
  • 1 2/3 cups boiling water
  • 2 cloves fresh garlic; minced
  • 1 tsp. basil
  • 1 tsp. thyme
  • 2 tbsp. tamari soy sauce
  • 2 tbsp.Dijonmustard
  • 2 tbsp. maple syrup
  • 2 tbsp. red wine vinegar
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. vegetable oil
  • 2 tbsp. olive oil
  • 1 small red onion; small dice
  • 3 roasted red peppers; sliced
  • ½ bunch parsley; washed, dried, and chopped

Preheat oven to 400 degrees. Toss seitan with oil, salt, pepper, and ground spices. Roast until crispy, and set aside. Place couscous in a small pan or stainless steel bowl. Pour boiling water and olive oil over and cover tightly with lid. Allow it to steam itself and absorb all water, fluff with fork and set aside. In a large mixing bowl, combine herbs, vinegars and all seasonings for dressing. Whisk in oils slowly until dressing is emulsified. Toss with seitan, couscous, and vegetables until evenly coated. Taste and adjust seasoning if needed.

Posted in: , , ,