Vegan Greek Couscous Salad
Ingredients
- 160g dry couscous
- 200ml boiling water
- 3 vine tomatoes
- 1/2 large cucumber
- 1 small red onion
- 1/2 cup kalamata olives
- 1/2 cup cubed vegan feta
- 2 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp dried oregano
- salt & pepper to taste
- vegan kebab pieces
Preparation
Fry kebab on medium until cooked and crispy, then set aside.
Measure out dry couscous into a bowl, a little less than 1 cup; ensure the bowl is big enough as couscous expands, add boiling water, mix well, and cover for about 5-7 minutes.
In the meantime, prep vegetables by cutting tomatoes into quarters and halving each quarter again, slicing cucumber lengthwise down the middle and then into half moon slices, thinly slicing red onion, and cutting vegan feta into small cubes.
Mix all ingredients for dressing together in a small bowl, including extra virgin olive oil, red wine vinegar, and dried oregano.
Once the couscous is fully cooked, fluff it up with a fork and mix in dressing, then season with salt and pepper to taste, keeping in mind that both the olives and vegan feta will be salty.
Add plant kebab pieces, tomatoes, cucumber, red onion, olives, feta, and stir together well, then dress with an extra drizzle of olive oil, a splash of red wine vinegar, and a sprinkle of oregano if desired, as well as some freshly ground black pepper, and serve right away or chill for a few hours in the fridge to allow the flavors to mingle.
