Fresh Vegan Giant Couscous Salad for a Wholesome Meal
A vibrant, nutrient-packed dish that beautifully combines the nuttiness of giant couscous with fresh vegetables and herbs.
Servings: 4 servings
Calories: 250kcal
Equipment
- Medium Pot
- Mixing Bowl
- Baking Sheet
- Small Bowl
Ingredients
Ingredients Group Label
- 1 cup Giant Couscous Also known as Israeli couscous.
- 1 medium Cucumber Diced into small pieces.
- 1 cup Cherry Tomatoes Halved.
- 1 medium Red Bell Pepper Diced.
- 0.5 small Red Onion Finely chopped.
- 0.25 cup Fresh Parsley Chopped.
- 3 tablespoons Olive Oil Extra virgin.
- 2 tablespoons Lemon Juice Freshly squeezed.
- to taste Salt
- to taste Black Pepper Freshly cracked.
Instructions
- 1. Cook the giant couscous in a medium pot with 2 cups of boiling water and a pinch of salt for about 10-12 minutes until tender.
- 2. Once cooked, cool the couscous slightly by spreading it on a baking sheet.
- 3. Prepare the vegetables: dice the cucumber, chop the red bell pepper, halve the cherry tomatoes, and finely chop the red onion.
- 4. In a large mixing bowl, combine all the chopped vegetables and toss gently.
- 5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- 6. Add the cooled couscous to the vegetable mixture, drizzle with dressing, and toss gently.
- 7. Let the salad sit for 15-30 minutes before serving to allow flavors to meld.
- 8. Serve in a large bowl or individual plates, garnished with additional parsley if desired.
Notes
This salad can be enjoyed warm or cold and is perfect for meal prep.