Mediterranean Couscous Salad
This Vegan Mediterranean Couscous Salad is a delicious mix of fresh vegetables, salty olives, protein rich chickpeas and vegan feta tossed in a zippy lemon basil dressing. Full of flavor and texture so every bite is exciting!
Servings 6 people
Ingredients
Dressing:
- ¼ cup olive oil
- 1 lemon, zest and juice
- 1-2 tsp dried basil
- salt and pepper to taste
Salad:
- 8 ounce pearl couscous
- 1 ½ cup cooked chickpeas
- 1 ½ cup fresh spinach, rough chopped
- 1 small cucumber, chopped small
- 1 roma tomato, chopped small
- ½ cup green olives, sliced or rough chop
- ½ red onion, diced optional
- ½ cup vegan feta I use Violife.
Instructions
Dressing:
- In a small bowl, whisk together olive oil, zest and juice of lemon, dried basil and a pinch of salt and pepper. Set aside while you prepare the salad.¼ cup olive oil , 1 lemon, zest and juice , 1-2 teaspoon dried basil, salt and pepper to taste
Salad:
- Prepare couscous according to package instruction. Remove from heat and set aside to cool. Transfer to a large rimmed tray or baking sheet and spread out to cool faster.8 ounce pearl couscous
- In a large bowl, toss together cooled couscous, chickpeas, spinach, cucumber, tomato, olives and half of the vegan feta.1 ½ cup cooked chickpeas, 1 ½ cup fresh spinach, rough chopped , 1 small cucumber, chopped small , 1 roma tomato, chopped small, ½ cup green olives, sliced or rough chop , ½ red onion, diced, ½ cup vegan feta
- Pour dressing over the salad and toss to coat. Add remaining vegan feta.
- You can serve immediately or refrigerate for an hour to allow flavors to meld.
- Store any leftovers in an air tight container in the fridge.
