Let’s see if I can do this blogging thing again . . . after all, it’s been nearly 2-1/2 years since I’ve posted a recipe. Sorry for the long absence; life got busy, I suppose. To update you, we moved from Colorado to Brooklyn in March of last year, the twenty-one-year-old just finished his junior year of college, and we hit our ten-year vegan (and blog)-versary in January. So now you’re pretty much caught up.
Being stuck at home because of the pandemic, I’ve found myself cooking a lot more recently (I mean, come on, it’s NYC–we were definitely eating out more). I’ve also been trying to master the art of cooking for two, which has proved difficult for me, but I’m learning.
I decided to come out of hiding and share this recipe with you because we have been living off of it. It’s so damn good! It’s great by itself, but even better in a wrap with some hummus. Plus, it’s one of those salads that can be made with all kinds of ingredients, but these are certainly my favorites. It’s the perfect lunch, but also ideal after a workout since it’s packed with a nice mix of protein and carbs. Between The Husband and me, it lasts about four days and then it’s time for another batch. I love having something in the fridge that’s ready-to-go so I can get on with my day–which I guess right now, isn’t much, but it fills me up so I don’t find myself sitting around thinking I’m hungry, when I’m really just bored. Anyway, I think you’ll love it.
Other ingredient options: celery, capers, tomato, cucumber, pepitas, artichokes.
Serve with: tortillas (or pitas), and hummus.
Mediterranean Couscous Salad
Ingredients
- 1 C couscous (I like the tri-color variety)
- 1 C vegetable broth
- 1/2 C red bell pepper, diced
- 1/2 C onion (yellow or red), diced
- 2 large carrots, shredded
- 1 15-oz can garbanzo beans, drained and rinsed
- 1/2 C olives (green or black), diced
- 1/2 C dried cranberries
- 1/2 C cashews, chopped
- 1/3 C parsley, chopped
Dressing
- 4 Tbs lemon juice
- 1-1/2 tsp yellow miso
- 2 Tbs red wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbs nutritional yeast
- 6 Tbs olive oil
Instructions
- Start by cooking the couscous. In a small or medium saucepan, heat the vegetable broth and add the couscous; stir to combine. Turn off the heat and cover. After about 5 minutes, fluff with a fork so that it doesn’t get too solid.
- In a large bowl, combine all of the salad ingredients, including the couscous.
- Drizzle the dressing over the salad and combine thoroughly.
I’m so glad you’re back!!