Vegan Couscous Salad recipe

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Ingredients

1 cup couscous
1 tablespoon tomato paste
1 tablespoon vegetable bouillon
1 ½ cups boiling water
2 tomatoes, cubed
½ cucumber, finely diced
1 yellow bell pepper, finely chopped
3 green onions, chopped
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 pinch salt and freshly ground black pepper to taste

Nutrition Info

143.1 calories
carbohydrate: 20.4 g
cholesterol: : -
fat: 5.3 g
fiber: 1.9 g
protein: 3.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 46.1 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour couscous into a large salad bowl. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. Add another 1/2 cup of boiling water and stir. Cover bowl with a large plate and allow couscous to steam for 5 minutes. Fluff with a fork.

  2. Add tomatoes, cucumber, bell pepper, green onions, parsley, and basil. Stir together olive oil, white balsamic vinegar, salt, and pepper in a cup. Pour over couscous salad and mix well.

Recipe Yield

8 servings

Recipe Note

This is a great couscous recipe with lots of vegetables. If you are not vegan, you can add some feta cheese to the recipe, but it tastes great without. I often make it for potlucks or parties.

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