Mediterranean Pearl Couscous Salad (Vegan)
This irresistible Mediterranean pearl couscous salad has cucumber, tomato, & more, tossed in lemon herb dressing. This vibrant and colorful moghrabieh salad is vegan. The flavors infuse so that it's even better the next day.
Ingredients
Couscous
- 1.5 cups pearl couscous moghrabieh
- 2 teaspoon neutral oil or olive oil
- 2 cups water
- pinch of salt
- 1 persian cucumber diced (about ¾ cup)
- ¾ cup diced cherry tomatoes
- ½ cup chopped kalamata olives
- ½ cup mint leaves loosely packed
- ½ cup parsley leaves tightly packed
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sumac
Instructions
- Toast couscous in 2 teaspoon oil for about 3 mins, until golden, and then add water and a pinch of salt. Bring to boil, and simmer until cooked, according to package. Once ready, drain and rinse with cold water.
- Whisk ingredients for dressing together and set aside.
- Mix together cooked couscous, cucumbers, tomatoes, and olives. Then, add mint, parsley, and the dressing, and toss to combine. Refrigerate if not serving immediately. Enjoy!
Nutrition
Serving: 1servingCalories: 201kcalCarbohydrates: 13gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gSodium: 399mgFiber: 2gSugar: 1g
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