Veggie Couscous Salad

This Israeli couscous salad is a healthy and easy to make side dish. Full of fresh ingredients like cucumbers, tomatoes, dairy free feta, onions and fresh herbs. Topped with a lemon, oil and vinegar dressing. 

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Prep Time:  10 Min

– 2 cups pearl couscous – 2½ cups vegetable broth – 16 ounces chickpeas (drained and rinsed) – ½ cup roasted red peppers – ½ cup cucumbers (sliced into half moons) – ½ cup cherry tomatoes – ½ cup fresh herbs (mint and parsley) – ½ red onions (diced) – ½ cup dairy free feta cheese Dressing – ¼ cup olive oil – 3 tablespoons red wine vinegar – 1 lemon (juiced) – ½ teaspoon salt (or to taste)

Cook Time: 10 Min

Ingredients

1

1

In a pan, add 1 teaspoon of oil and heat to medium heat. Add the couscous and saute until some pieces turn lightly brown and they start to smell slightly nutty. 

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2

2

Add in the vegetable broth and cover. Bring it to a simmer. Cook for 8-12 minutes or until the couscous softens and the water is absorbed.

Add broth

3

3

Chop up and prepare all of your vegetables and fresh herbs. 

Prepare veggies

4

4

Add the vegetables, chickpeas, salt and feta cheese to a large mixing bowl. Add the pearl couscous after it cooks and cools for about 10 minutes.

Add to a bowl

5

5

Mix all of the ingredients for the dressing in a small mason jar and stir. Add it to the mixing bowl and mix well. Taste and add more salt if needed.

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Add dressing

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RECIPE TIPS

- This will last in the fridge for up to five days. - This doesn't freeze well, so I don't recommend you put this in the freezer.

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Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.