Lemon Herb Couscous Salad
This Lemon Herb Couscous Salad is packed with fresh herbs, chickpeas, vegan parmesan and a simple & delicious dressing.
Equipment
- mixing bowl
Ingredients
- 2 tablespoons vegan butter
- 8 ounces pearl couscous see notes
- 1 cup cherry tomatoes
- 2 1/2 cups broth I used vegan chicken broth
- 1 small red onion diced
- 1 15-ounce can chickpeas drained & rinsed
- 1/4 cup grated vegan parmesan I used Follow Your Heart
- 1-2 cloves garlic finely minced
- 1/3 cup fresh herbs I used a mix of parsley, basil & mint
- 1/4 cup olive oil
- 1 lemon juiced
- 1 tablespoon dijon mustard
- salt & pepper to taste
Instructions
- Melt the vegan butter in a skillet over medium heat. Pour in the couscous and toast for 2-3 minutes, stirring frequently. Pour in the tomatoes & broth and bring to a boil. Cover, lower the heat and simmer for 12-15 minutes, or until the liquid is absorbed & the couscous is cooked.
- Transfer the couscous & tomatoes to a bowl to cool for 30 minutes (see notes).
- To assemble, add the rest of the ingredients to the couscous and toss until combined. Adjust the salt, pepper & lemon juice if needed.
- Serve right away or cover and place in the fridge to chill.
Video
Notes
- Pearl couscous is different than traditional couscous. It is bigger, takes more cooking liquid and more time to cook.
- If you have the time to make the couscous ahead of time, it is better to let it cool down and then continue to cool in the fridge for 1-2 hours.
Nutrition
Calories: 277kcal | Carbohydrates: 35g | Protein: 9g | Fat: 12g