Easy Vegetarian Couscous Salad Recipe
- 2 cups couscous, or 2 cups cooked couscous, cooled
- 6 green onions, chopped
- 2 medium tomatoes, chopped
- 1 cup chopped cucumber
- 1/2 cup garbanzo beans, precooked or canned, drained and rinsed
- 1 cup chopped fresh parsley
- 3/4 cup olive oil
- 1/2 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon ground coriander
- 1 teaspoon sea salt, or kosher salt, to taste
- 1 dash freshly ground black pepper, optional
If using raw couscous, cook it according to the package instructions. Couscous cooks very quickly, so this should take you less than ten minutes total. Quick tip: Cook your couscous in vegetable broth instead of water to maximize the flavor.
Set your couscous aside and allow it to cool slightly before proceeding. It doesn’t need to be completely cooled. That is, it’s OK if it’s still warm, but it shouldn’t still be steaming hot.
Combine the cooked and cooled couscous, the chopped green onions, tomatoes, cucumber, chickpeas, and fresh chopped parsley in a large bowl.
In a separate small bowl, whisk or blend together the olive oil, lemon juice, garlic, Dijon mustard, coriander, and salt.
Pour this dressing over the couscous, tossing gently to coat.
Looking for more ideas for what to bring to a vegetarian or vegan potluck or picnic? Most people will bring a traditional dish like a vegetarian pasta salad or a vegetarian potato salad and there will likely be plenty of bean salads too. Just about any vegan dessert will always be welcome, and, the last vegan potluck I went to, I brought vegan spring rolls and they were gone in a flash (in hindsight, I should have made a double batch!).
Looking for more vegetarian or vegan couscous salad ideas? Here’s a few more to try:
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