Ingredients
Couscous
- 2 cups uncooked pearled couscous
Vegetables and Legumes
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup diced cucumber (about 1 medium cucumber)
- 1 cup diced red bell pepper (about 1 small pepper)
- 1 pint cherry tomatoes, sliced in half
- ¾ cup finely chopped red onion
- ¼ cup finely chopped fresh parsley
Dressing and Toppings
- ½ cup crumbled vegan feta cheese (optional)
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- Pinch of fine sea salt
Instructions
- Cook the Couscous: Bring a small pot of water to a boil. Add the pearled couscous and cook according to package instructions, typically around 15 minutes, until tender. Drain the excess water, rinse with cool water to stop cooking, then drain again and set aside to cool completely.
- Combine Vegetables and Chickpeas: In a large mixing bowl, combine the drained chickpeas, diced cucumber, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, and fresh parsley. Mix well to distribute evenly.
- Mix in Couscous: Add the cooled couscous to the vegetable and chickpea mixture. Stir gently to combine all ingredients thoroughly without crushing the vegetables.
- Prepare the Dressing: In a small bowl or measuring cup, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, dijon mustard, dried oregano, and a pinch of sea salt until well emulsified and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the couscous and vegetable mixture. Stir well to ensure everything is evenly coated with the dressing.
- Add Vegan Feta and Serve: Sprinkle the crumbled vegan feta cheese on top and gently fold it into the salad. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days to allow flavors to meld.
Notes
- For a gluten-free version, use gluten-free couscous alternatives such as quinoa or millet.
- Feel free to add toasted pine nuts or chopped kalamata olives for extra texture and flavor.
- This salad can be served chilled or at room temperature.
- The vegan feta cheese is optional and can be omitted or replaced with regular feta if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
