Vegan Couscous Salad
Ingredients
- 1 cup (180 g) dry couscous
- 1 cup (250 ml) vegetable stock or water
- 1 cup (150 g) quartered cherry tomatoes
- 1 can (14-oz / 400 g ) chickpeas, drained and rinsed
- 1/2 cup (75 g) diced red pepper
- 1/2 cup (80 g) diced cucumber
- 1/2 cup (35 g) mediterranean black olives, pitted and sliced (like kalamata or spanish)
- 1/4 cup (30 g) diced red onion
- 2 tablespoons fresh chopped herb of your choice parsley, basil, cilantro, oregano, mint, etc.
- olive oil to taste
- balsamic vinegar to taste
- salt to taste
- pepper to taste
Preparation
Place the dry couscous in a dry pan over medium-low heat
Toast the couscous, stirring frequently and keeping an eye on it as it can burn quickly, until golden brown – 5 to 10 minutes
Take the pan off the heat and pour over the vegetable stock or water
Quickly place the lid on the pan
Allow to steam for 5 minutes
Remove the lid and rake a fork through the couscous to separate
Transfer to a large bowl
You can serve this salad warm or allow the couscous to cool first
Toss with the chopped vegetables and herb(s) of your choice
Serve the salad the mediterranean way with olive oil, vinegar, salt and pepper on the side for each person to dress their salad how they like!