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Mediterranean Couscous Salad

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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

A flavorful, carb- and protein-packed salad that is perfect for lunch or as a side dish. It's super versatile, so add your other favorite ingredients such as cucumber, tomato, capers, or celery.
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Prep Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 6

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. 

Mediterranean Salad with Almond Feta

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Mediterranean Salad with Almond Feta -- Epicurean VeganI don’t know about you, but I tend to make the same salad all the time, and even though I love salads, I do get bored with them once in a while. It was time to shake things up. This Mediterranean salad is quick and easy to throw together and has everything you’d expect: kalamata olives, artichokes and feta—almond feta, that is! So delicious and fresh. Great for a lunch, dinner, or side. Just remember to make the feta ahead of time as it needs 2-3 hours to set up.

INGREDIENTS:
Salad
3-4 hearts of romaine, chopped
1 C cherry tomatoes, halved
1 C kalamata olives, pitted and halved
1 bell pepper, chopped
1/3 C red onion, diced
1 C canned artichoke hearts, chopped
Dressing
1/2 C olive oil
1/3 C red wine vinegar
1 garlic clove
1 tsp oregano
3/4 tsp onion powder
3/4 tsp black pepper
3/4 tsp salt
3/4 tsp Dijon mustard
Almond feta
1 C blanched almonds
1/4 C lemon juice
3 Tbs olive oil
1 clove of garlic
1-1/4 tsp salt
1/2 C cold water

DIRECTIONS:
Start with the feta. This will need to be made ahead of time (2-3 hours). To begin, if you need to blanch them, boil them in just enough water to cover them, for 2 minutes. Drain and remove the skins; they should slide right off. Toss into a food processor with the rest of the ingredients and process several minutes until super smooth. You’ll have to scrape the sides of the bowl once or twice. Pour the almond mixture onto  cheesecloth (I use a thin cotton napkin) and squeeze out as much liquid as possible. Keep wrapped in the cloth and store in the fridge on a plate or bowl. Chill for 2-3 hours.

To make the dressing, puree everything in a food processor. Blend 2-3 minutes until completely smooth. Transfer to a sealed container. Refrigerate until ready to use. (Makes about 1-1/2 cups.)
Olive oil dressingCombine all of the salad ingredients in a large bowl and toss. You can dress the whole salad or leave it off for individual servings. Top with some almond feta. The feta is also great on bread, crackers and veggies. Enjoy!

Mediterranean Salad with Almond Feta
 
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I don't know about you, but I tend to make the same salad all the time, and even though I love salads, I do get bored with them once in a while. It was time to shake things up. This Mediterranean salad is quick and easy to throw together and has everything you'd expect: kalamata olives, artichokes and feta---almond feta, that is! So delicious and fresh. Great for a lunch, dinner, or side. Just remember to make the feta ahead of time as it needs 2-3 hours to set up.
Author:
Ingredients
  • Salad
  • 3-4 hearts of romaine, chopped
  • 1 C cherry tomatoes, halved
  • 1 C kalamata olives, pitted and halved
  • 1 bell pepper, chopped
  • ⅓ C red onion, diced
  • 1 C canned artichoke hearts, chopped
  • Dressing
  • ½ C olive oil
  • ⅓ C red wine vinegar
  • 1 garlic clove
  • 1 tsp oregano
  • ¾ tsp onion powder
  • ¾ tsp black pepper
  • ¾ tsp salt
  • ¾ tsp Dijon mustard
  • Almond feta
  • 1 C blanched almonds
  • ¼ C lemon juice
  • 3 Tbs olive oil
  • 1 clove of garlic
  • 1-1/4 tsp salt
  • ½ C cold water
Directions
  1. Start with the feta. This will need to be made ahead of time (2-3 hours). To begin, if you need to blanch them, boil them in just enough water to cover them, for 2 minutes. Drain and remove the skins; they should slide right off. Toss into a food processor with the rest of the ingredients and process several minutes until super smooth. You'll have to scrape the sides of the bowl once or twice. Pour the almond mixture onto cheesecloth (I use a thin cotton napkin) and squeeze out as much liquid as possible. Keep wrapped in the cloth and store in the fridge on a plate or bowl. Chill for 2-3 hours.
  2. To make the dressing, puree everything in a food processor. Blend 2-3 minutes until completely smooth. Transfer to a sealed container. Refrigerate until ready to use. (Makes about 1-1/2 cups.)
  3. Combine all of the salad ingredients in a large bowl and toss. You can dress the whole salad or leave it off for individual servings. Top with some almond feta. The feta is also great on bread, crackers and veggies. Enjoy!

 

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