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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 minutes
Servings: 6
Course: Salad
Cuisine: Mediterranean
Ingredients Method

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

Method
 

  1. 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.
  2. In a large bowl, combine all of the salad ingredients, including the couscous.
  3. Drizzle the dressing over the salad and combine thoroughly.