I'm loving this SUPER FRESH summer salad! You can't go wrong with this hearty couscous with fresh veggies and a bright lemony dressing. Eat by itself for a light lunch ( meal prepped in advance!) or pair with a mediterranean spread. While adding feta cheese definitely amps up the "mediterranean" feel, the fatty tahini dressing adds plenty of depth & satiety while ditching the dairy.
Couscous Ingredients:
1 cup dry Couscous (prepared with Veg Stock)
1 cup vegetable stock
1/2-1 cucumber depending on size (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
1 cup cherry tomatos (halved)
3/4 cup pine nuts
1/2 cup sliced olives
1 bunch parsley
feta cheese (OPTIONAL)
Lemon Tahini Dressing Ingredients:
1.5 Lemon (juiced)
1/4 cup olive oil
2.5 tablespoons Tahini
1.5 teaspoon honey
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt (to taste)
Instructions:
Cook couscous in vegetable stock per package instructions. Set aside. In a frying pan, add pine nuts and a pinch of salt over medium high heat to toast. Stir/shake often to keep from burning. Once nuts start to brown, remove from heat and set aside. Chop bell peppers, cherry tomatoes & olives (if not already sliced in can) & combine with couscous & pine nuts.
Stir in dressing & chopped parsley. Let cool in fridge before serving.
For a non-vegan option, add crumbled feta cheese after cooling.
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