Vegan Classic Couscous Salad
Total time30 min
Prep time15 min
Cook time5 min
4.9(22)
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Learn more →Ingredients
4 servings
For the couscous
- 1 ½ cups couscous
- 1 ¾ cups low-sodium chicken broth or water
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp olive oil
- ½ tsp salt
For the dressing
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 3 tbsp olive oil
- 1 tsp dijon mustard
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 english cucumber, diced (about 1 ½ cups)
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, finely diced
- ½ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
For serving
- ½ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
Instructions
- 1
Bring the chicken broth (or water), 1 tbsp olive oil, and 1/2 tsp salt to a boil in a medium saucepan over high heat. Stir in the couscous, cover tightly, and remove from the heat. Let stand for 5 minutes, then fluff with a fork until the grains are separate and no clumps remain.
- 2
Spread the fluffed couscous in an even layer in a large mixing bowl and let it cool for about 10 minutes, until no longer steaming.
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