Sunday, September 11, 2011

Vegan Summer Couscous Salad

I adore couscous salad. It's light, simple, flavorful and compliments any meal. It is such an easy salad to prepare, so it's perfect for mid-week meals. Couscous is great mixed with grains such as quinoa, brown rice, or bulgur, but stands beautifully alone as well. I love the simplicity and texture of this salad and hope you do as well. 

  • 1 box Organic Whole Wheat Couscous (10 oz), cooked according to package directions
  • 1 can chickpeas, drained, rinsed and roughly chopped
  • 1 red pepper finely, chopped
  • 1 cup green onions, chopped (may substitute red onions or vidalia onions)
  • 1 cup English cucumber, chopped
  • 1 cup tomato, cored, seeded and chopped
  • 1/4 cup fresh parsley leaves, chopped
  • 1 cup Kalamata olives, thinly sliced
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 to 3 limes, juiced


In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste. Chill for an hour or more prior to serving. Enjoy!

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