Couscous Salad
Posted: | Categories: Recipes | Tags:salad vegan
Couscous Salad
Melissa Ben-Ishay
Savory Recipes
The other day, my friend Amy sent me a picture of a couscous salad she made for dinner, telling me how delicious it was and encouraging me to make one of my own. She totally gets me. While her salad was Greek-inspired and had dried fruit in it, I opted for my own Mediterranean twist, with sautéed zucchini, Kalamata olives, marinated artichoke hearts, and small tomatoes. It’s perfect for an easy lunch or to serve as a side at dinner.
Ingredients
- 1 cup couscous, cooked (see recipe here)
- 1 tablespoon avocado oil
- 2 small zucchini, trimmed and cut into ½ cubes
- 1 garlic clove, grated with a microplane
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 red bell pepper, diced
- ½ cup Kalamata olives
- 2 - 6.5 oz jars artichoke hearts, drained
- 1 bunch scallions, trimmed
- 1 cup tomatoes
- ⅓ cup parsley, chopped
blank
- ¼ cup olive oil
- Juice of 2 lemons
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 teaspoons dried oregano
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 2 garlic cloves, grated with a microplane
Directions
Cook the couscous and fluff it with a fork.
- Heat avocado oil over medium-high heat in a large frying pan.
- Add the zucchini, garlic, salt, pepper, and oregano to the pan and stir.
- Sautée for 3-5 minutes, until tender but not translucent.
- Transfer the zucchini to a large bowl and stir in the couscous.
- Roughly chop the red pepper, olives, and artichoke hearts and add to the bowl.
- Cut the scallions into ¼” pieces and add to the rest of the salad, along with the parsley.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, pepper, oregano, red wine vinegar, garlic powder, and garlic cloves.
- Pour the dressing over the salad and mix well to combine.
