Vegan Couscous Salad Recipe

Ingredients

• 1 cup couscous
• 1 Cup water
• 1 small size red onion, finely chopped
• 1 large size tomato, finely chopped
• 1 english cucumber, finely chopped
• 1/4 Cup chopped mint leaves
• 1/4 Cup fine chopped parsley
• 1/4 Cup chopped olives
• 1/4 Cup extra virgin olive oil
• 1 large size lemon, juiced
• 2 garlic cloves, minced or crushed
• 1 teaspoon za'tar spice mix
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon crushed black pepper or to taste

Instructions

1. 1

   Transfer uncooked couscous in a large bowl.

2. 2

   In a medium saucepan, bring the vegetable broth or water to a boil. Pour hot water over the couscous in a bowl.

3. 3

   Cover the bowl with a lid and let it sit for about 5 minutes, allowing the couscous to absorb the liquid.

4. 4

   After 5 minutes, fluff the couscous with a fork to separate the grains . Let it cool to room temperature. Couscous is ready to use.

5. 5

   In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced or crushed garlic, za’tar, salt, and pepper until well combined. Taste, if required add more seasoning. Set aside.

6. 6

   To the cooled couscous, add the halved cherry tomatoes, diced cucumber, diced bell pepper, halved Kalamata olives, finely chopped red onion, chopped parsley, and chopped mint leaves.

7. 7

   Drizzle the prepared dressing over the couscous salad. Toss the salad gently to coat all the ingredients with the dressing.

8. 8

   Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavours to come together.

9. 9

   Once chilled, give the salad a final toss and adjust seasoning if necessary.

10. 10

    Vegan Couscous Salad is ready to serve.