Vegan Couscous Salad

5.0
(3)

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.

1
Prep Time:
25 mins
Cook Time:
5 mins
Total Time:
30 mins
Servings:
8
Yield:
8 servings

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

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.

Nutrition Facts (per serving)

143 Calories
5g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 143
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 46mg 2%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 4g
Vitamin C 9mg 47%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 203mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.