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Vegan Couscous Salad

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Vegan Couscous Salad is a bright and refreshing Mediterranean-inspired dish featuring fluffy couscous, crisp vegetables, fresh herbs, and a zesty lemon dressing. Perfect for meal prep, picnics, light lunches, or as a flavorful side dish.

Ingredients

  • 1 cup couscous
  • 1 cup vegetable broth or water
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Bring the vegetable broth or water to a boil in a small saucepan.
  2. Remove from the heat and stir in the couscous.
  3. Cover and let stand for 5 minutes.
  4. Fluff the couscous with a fork and allow it to cool completely.
  5. In a large bowl, combine the cooled couscous, cucumber, cherry tomatoes, bell pepper, red onion, parsley, and mint.
  6. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper.
  7. Pour the dressing over the salad.
  8. Toss gently until evenly coated.
  9. Taste and adjust seasoning if needed.
  10. Serve immediately or refrigerate for 30 minutes before serving.

Notes

  • Add chickpeas or white beans for extra protein.
  • Mix in Kalamata olives for a Mediterranean variation.
  • Toasted almonds, walnuts, or pine nuts add a delicious crunch.
  • Serve chilled or at room temperature.
  • Store in the refrigerator for up to 4 days.
  • If the salad becomes dry, add a drizzle of olive oil and a squeeze of lemon juice before serving.

Nutrition

Find it online: https://thefamilycooking.com/vegan-couscous-salad/