Quick Pesto Couscous Salad
This quick and delicious couscous salad is incredibly versatile. Customize it by using red pesto, bell pepper instead of cucumber, different fresh herbs, or a squeeze of lemon juice.
Price per Serving
Instructions
- 1
In a large bowl, combine the couscous (1 cup), bouillon cube (0.5 vegetable), and boiling water (1 cup). Mix, cover, and set aside.
- 2
Chop the cherry tomatoes (1 cup), cucumber (0.5), kalamata olives (0.33 cup), and vegan feta (3.175 oz) into bite-sized pieces. Finely chop the fresh basil leaves (0.25 cup), fresh mint leaves (3 tbsp), and fresh parsley (3 tbsp).
- 3
Uncover the couscous and fluff with a fork.
- 4
Add the chopped vegetables, vegan feta (3.175 oz), chopped herbs, cooked brown lentils (0.75 cup), and vegan green pesto (0.25 cup) to the couscous. Mix well and serve.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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