Pearl Couscous Salad
This vibrant vegan salad features tender, slightly chewy pearl couscous infused with savory vegetable broth. Tossed with crisp cucumber, juicy cherry tomatoes, and fresh herbs in a zesty lemon dressing, it is an irresistible Mediterranean-inspired dish perfect for gatherings or as a healthy standalone meal.
Instructions
- 1
Heat olive oil (2 tsp) in a large saucepan over medium-high heat. Sauté onion (0.5 small) and garlic clove (1 clove) until translucent and starting to brown.
- 2
Add pearl couscous (1.5 cups) and stir for 1 minute to coat in the oil.
- 3
Add vegetable broth (1.5 cups) and water (1 cup). Bring to a simmer, then cover and reduce heat to medium-low. Cook for 10 minutes until liquid is absorbed.
- 4
Fluff with a fork and transfer to a large bowl to cool completely.
- 5
In a small jar, combine lemon zest (2 tsp), lemon juice (2 tbsp), extra virgin olive oil (0.25 cup), dijon mustard (1 tsp), garlic clove (1 clove), sugar (1 tsp), kosher salt (0.75 tsp), and black pepper (0.5 tsp). Shake well.
- 6
Add cucumber (2), cherry tomatoes (250 g), baby spinach (3 cups), coriander (0.25 cup), and dill (0.25 cup) to the cooled couscous. Pour over the dressing and toss well.
Nutrition Facts
Per portion