Mint Couscous Salad

This recipe for couscous salad makes a delicious vegan friendly side dish, and you can easily add some chickpeas or falafel and enjoy it for lunch! Couscous is super simple to make, and it cooks very quickly. The longest part of this recipe is waiting for the couscous to cool in the fridge, so if you are in a rush make sure you take that into consideration. This dish doesn’t need to be eaten right away, and tastes great a couple hours later after the flavors have all soaked into the couscous.

How to make easy Couscous Salad

To make this dairy-free, vegetarian couscous salad, you will need couscous, a pinch of salt, and some fresh ingredients (avoid using dried herbs in this recipe, as the fresh parsley and mint are important here). Once you have cooked the couscous and let it cool, simply dice the vegetables, chop the herbs, and squeeze your lemon juice. Then, just add all of the ingredients into a bowl together and enjoy!

Ingredients:

In a medium saucepan, bring the water to a boil. Stir in the couscous and cover with a lid. Remove from the heat immediately, and let sit for 5 minutes. Fluff with a fork, then transfer to a storage container and refrigerate for one hour.

In a large bowl, stir together the onion, tomatoes, lemon juice, salt, parsley, and mint. Stir in the couscous and serve cold.

Yield: 4 Servings

Mint Couscous Salad

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Try this vegan friendly recipe for delicious couscous salad made with fresh ingredients like tomatoes, parsley and mint

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 1/4 Cup Water
• 1 Cup Couscous
• 2 Medium Tomatoes, diced (or 1 Cup grape tomatoes, halved)
• 1 Small Red Onion, finely diced
• 3 Tbsp Fresh Squeezed Lemon Juice
• 1/4 tsp Salt
• 1/3 Cup Parsley, Chopped
• 1/2 Cup Mint, Finely Chopped

Instructions

1. In a medium saucepan, bring the water to a boil. Stir in the couscous and cover with a lid. Remove from the heat immediately, and let sit for 5 minutes. Fluff with a fork, then transfer to a storage container and refrigerate for one hour.
2. In a large bowl, stir together the onion, tomatoes, lemon juice, salt, parsley, and mint. Stir in the couscous and serve cold.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 170mgCarbohydrates: 53gFiber: 2gSugar: 21gProtein: 4g