Wednesday, April 24, 2013

Couscous Salad

Hello everyone! Today I have a salad that is just perfect for spring!  It combines light and fresh flavors, with couscous, to make you forget you are even eating a salad. Not only is this easy to make, but it is vegan too!

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Here's what I used:

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1 box (5 cups cooked) of Couscous
1 can of chickpeas
2 tomatoes
2 cucumbers
Olive oil
Lemon juice

Here's what I did:

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Start by cooking the couscous according to the directions on the box.  Pour in 2 cups of water and either 1 tbsp of butter, or 1 tbsp of olive oil, to keep it vegan. Bring to a boil, then stir in the couscous, cover and let it stand for 5 minutes.  Fluff it up with a fork, then put it in the refrigerator to chill.

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Drain and rinse your chickpeas, and cut up the tomatoes and cucumbers into bite sized pieces  Optional: arrange them in a row and admire the prettifulness!

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To make the dressing mix equal parts olive oil and lemon juice, then add your basil. I started with 3 tbsp of oil and lemon juice, and 1 tsp of basil. But once I tasted it with the salad, I poured in more of each to the big bowl, so in the end I'm not sure how much when into it.

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Mix the couscous, veggies (which are all actually fruits) and dressing together in a large bowl, chill, and serve!

I loved how fresh this tasted, it was a "salad" but it was still filling which is great.  I adapted this recipe from this post by The Garden Grazer!

Will you be trying out this fresh couscous salad?

Bye from the Veggie Side!


  1. I love couscous so much! I could eat it everyday and not get bored! It's just so yummy!

  2. Yummy looking couscous! Your post reminds me I haven't made couscous in awhile and I should. :-)


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