Vegetarian Couscous Salad
This vegetarian couscous salad is a delicious dish similar to tabbouleh. It's also suitable for vegans!
Servings: 4 people
Ingredients
- 250 grams couscous
- 300 ml vegetable broth
- 400 grams cherry tomatoes
- 200 grams green garlic olives including the oil
- 4 stalks spring onion or green onions
- 1 small lemon juice and zest
- 50 grams flat-leaf parsley
- 20 grams mint
- 100 grams roasted pine nuts
Instructions
- Place the dry couscous in a large bowl and pour the hot stock over it. Cover and let sit for 5-10 minutes. Stir with a fork, then let it cool completely before adding the other ingredients.
- Cut the cherry tomatoes into small pieces, quarter the olives, and add them to the couscous along with the olive oil (up to three tablespoons). If you are using olives without oil, add extra virgin olive oil.
- Clean the spring onion and slice the usable part into rings. Add them to the couscous with the lemon juice and zest (only use the yellow part of the peel), and mix everything together.
- Finally, finely chop the herbs and mix them into the couscous salad. Taste it and add salt and pepper to taste. Serve in a bowl and sprinkle the roasted pine nuts and parsley, if desired, over the top at the last minute.
Tips
The couscous is also delicious with cucumber or avocado pieces as extra ingredients. If the salad isn't vegan, add feta cheese to make it a meal.
How to store
Cover and store in the refrigerator for up to two days. Keep in mind that the fresh green herbs will not look or taste as good. If you're preparing it for a special dinner, add the herbs at the last minute.