Mediterranean Couscous Salad
This Mediterranean Couscous Salad is packed with flavors, super easy to make and done in under 30 minutes. Naturally vegan recipe.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups vegetable broth (355 ml)
- 1 1/2 cups couscous (260 grams)
- 1/2 cup canned chickpeas (90 grams)
- 1/2 red onion
- 1/2 english cucumber
- 10 cherry tomatoes
- 10 black pitted olives
- 2 tbsp finely chopped parsley (8 grams)
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 tbsp fresh lemon juice (8 ml)
- 1 clove garlic
- 1 tsp dried oregano (1 gram)
- 1 avocado
- sea salt & black pepper
Instructions
- 1
Add 1 1/2 cups vegetable broth into a sauce pan and heat with a high heat, once it comes to a boil add in 1 1/2 cups couscous, give it a quick mix, place a lid on the sauce pan and turn off the heat
- 2
Meanwhile make the dressing, add 2 tbsp extra virgin olive oil into a bowl, along with 1/2 tbsp lemon juice, finely grate in 1 clove of garlic, add 1 tsp dried oregano and lightly season with sea salt & black pepper, whisk together until well mixed
- 3
After the letting the couscous sit for exactly 5 minutes, remove the lid, using a fork fluff up the couscous to seperate the grains, transfer the couscous into a large bowl, pour in the dressing and gently mix together until well mixed
- 4
Add in 1/2 cup canned chickpeas (drained & rinsed) into the couscous, along with 1/2 red onion finely diced, 1/2 English cucumber roughly chopped, 10 cherry tomatoes cut in half, 10 black pitted olives thinly sliced, 2 tbsp finely chopped parsley and season with sea salt & black pepper, gently mix together until well mixed
- 5
Transfer the couscous salad into a large serving dish, garnish with thinly sliced avocado slices, enjoy!