Vegan Mediterranean Couscous Salad
This Vegan Mediterranean Couscous Salad is packed full of pearl couscous, chickpeas, sun-dried tomatoes, cherry tomatoes, pesto and arugula!
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic chopped
- 1 1/3 cups pearl couscous
- 10 oz cherry tomatoes cut in half
- 4 oz sun-dried tomatoes, packed in oil roughly chopped
- 1/4-1/2 cup vegan pesto to taste
- salt & pepper to taste
- red pepper flakes to taste
- 1/2 lemon juiced
- 1 14-ounce can chickpeas drained and rinsed
- 1 large handful arugula plus more for serving
- 5 basil leaves chopped
Instructions
- Heat olive oil in a pan over medium heat and garlic and couscous. Sauté the couscous, constantly stirring, until slightly browned. Add water according to package instructions and top with a lid.
- Once couscous is cooked, remove the lid and fluff it with a fork. Add the cherry tomatoes, sun-dried tomatoes and pesto (start with 1/4 cup of pesto) and continue to cook on low for 3-5 minutes.
- Add the chickpeas, salt, pepper, red pepper flakes and lemon juice to the pan. Toss to combine.
- Turn the heat off and add the arugula and basil. Toss to combine.
- If you are eating this warm, serve it right away. If not, allow it to come to room temperature and then place in the fridge until ready to serve.
- Serve with additional pesto, arugula and basil to taste.