Anti Inflammatory Vegan Pearl Couscous Salad with Lemon Vinaigrette and Herbs
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Learn more āIngredients
4 servings
For the couscous
- 1 Ā½ cups pearl couscous (israeli couscous)
- 2 cups water
- Ā½ tsp salt
- 1 tbsp olive oil
For the lemon vinaigrette
- Ā¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ā cup extra-virgin olive oil
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For the salad
- 1 english cucumber, diced (about 1 Ā½ cups)
- 1 cup cherry tomatoes, halved
- Ā½ cup kalamata olives, pitted and halved
- ā cup red onion, finely diced
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- Ā¼ cup fresh mint leaves, roughly chopped
- 2 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Bring 2 cups water, Ā½ tsp salt, and 1 tbsp olive oil to a boil in a medium saucepan over high heat. Add the pearl couscous, stir once, then reduce the heat to medium-low. Cover and cook until the water is absorbed and the couscous is tender with a slight chew, about 10ā12 minutes.
- 2
Spread the cooked couscous onto a large mixing bowl or sheet pan and let it cool for 10 minutes, tossing once or twice so it doesn't clump.
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