A delicious vegan salad of veggies and whole wheat couscous with a lemon basil vinaigrette. Feel free to add whatever vegetables you have in the fridge; the more the merrier!

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Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

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  • Mix red onion, carrot, celery, cranberries, green onions, alfalfa sprouts, parsley, and walnuts into the couscous.

  • Stir olive oil, apple cider vinegar, basil, and lemon juice together in a bowl. Pour over the couscous mixture. Stir in salt and black pepper.

Nutrition Facts

403 calories; protein 11.2g; carbohydrates 65.8g; fat 13g; sodium 190.1mg. Full Nutrition
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