Couscous Vegetable Salad

Dinner, Lunch, Vegan

Summers are the best time for salads because most vegetables are in season and at their freshest point.  My Couscous Vegetable Salad uses some great vegetables like cucumber, cherry tomatoes, green olives and fresh basil.  I added a few pepperoncini peppers and vegan feta cheese crumbles, which added an authentic Greek flavor to the salad.  This is a salad you can enjoy for lunch or for dinner.

I love to buy my fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.

Couscous Vegetable Salad

2 Cups of dry pearl couscous
4 oz. Vegan feta cheese, sprinkled according to taste
1/2 Cup Green olives
1 Cucumber, chopped
1 Cup of cherry tomatoes, halved
1/2 Cup of pepperoncini’s, chopped (optional)
1/2 Red onion, chopped
1/4 Cup of basil, minced

Salad dressing:
1/4 Cup of olive oil
1/4 Cup of red wine vinegar
1 Tablespoon of Italian seasoning
1 Lemon, zest and juice
1 Clove of garlic, minced
1/4 Teaspoon of pepper
1/4 Teaspoon of Himalayan salt

-In a small bowl, whisk all dressing ingredients together until combined. Store in an airtight container in the refrigerator for up to 1 week. If not using right away.
-Cook the couscous according to package directions. Once the couscous is done allow it to cool completely.
-Rinse the couscous in warm water to separate and toss in a large bowl with all of the other ingredients. Then drizzle with the dressing and toss to combine.

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