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.
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.