Name: Mediterranean Couscous Salad
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 cup couscous (uncooked); 1 cup vegetable broth; 1 cup cherry tomatoes (halved); 1 can chickpeas ((15-ounce), drained and rinsed); 1 null bell pepper (red or green, diced); 1 null cucumber (large, diced); 0.5 cup black olives (pitted and sliced); 0.5 null red onion (diced); 1 null lemon; 0.25 cup parsley (chopped); 3 tbsp olive oil (to taste); 2 tbsp balsamic (vinegar); 1 tsp garlic powder; 1 tsp agave (or maple syrup); null null salt (to taste); null null pepper (to taste)

Mediterranean Couscous Salad

This vibrant Mediterranean couscous salad is quick and easy to make, combining fluffy couscous with fresh, crunchy vegetables like tomatoes, cucumber, bell pepper, and protein-rich chickpeas. It's all tossed in a bright balsamic vinaigrette, offering a balanced and nutritious meal perfect for a light main or side dish.

Instructions

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1

In a medium pot, bring vegetable broth (1 cup) to a boil. Add uncooked couscous (1 cup), cover, remove from heat, and let sit for mins (5). Fluff with a fork. (Optional: sauté couscous until fragrant before adding broth for a nuttier flavor.)
2

Transfer the [couscous] to a large salad bowl to cool completely.
3

Add the cherry tomatoes (1 cup), chickpeas (1 can), pepper (1 bell), cucumber (1 large), black olives (0.5 cup), onion (0.5 red), and parsley (0.25 cup) to the bowl.
4

In a small bowl, whisk olive oil (3 tbsp), balsamic (2 tbsp), garlic powder (1 tsp), agave (1 tsp), [salt], and [pepper]. Pour over the salad and toss well. (For best flavor, prepare dressing a few hours in advance and add 0.33 of it early to infuse.)