Vegan Couscous Salad with Olives and Tomatoes

Suggested Cookware

Made from 100% Organic Cashews which are Stone-Ground to a Silky Smooth Texture

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Vegan Couscous Salad with Olives and Tomatoes Recipe

This vegan couscous salad is flavorful and nutritious. The couscous serves as a filling base, while the chickpeas add protein and the olives and tomatoes add tangy flavor. The lemon dressing brings everything together for a light and satisfying meal.

Ingredients

• 1 cup water
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 cup couscous
• 1/4 tsp salt
• 2 tbsp lemon juice
• 2 tbsp parsley, chopped
• 1 tablespoon olive oil
• 1/2 cup kalamata olives, pitted and chopped

Time Needed

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Instructions

• Bring water and salt to a boil in a medium pot.
• Cover and remove from heat after adding the couscous.
• Allow to sit for 5 minutes before fluffing with a fork.
• Combine chickpeas, cherry tomatoes, olives, red onion, and parsley in a large mixing bowl.
• Toss in the cooked couscous until well combined.
• Whisk together lemon juice and olive oil in a small bowl.
• Toss the salad with the dressing to coat.
• Refrigerate until ready to serve or serve immediately.

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