Moroccan-Inspired Vegan Couscous Salad

local_grocery_store Ingredients

• 1 cup couscous
• 1 cup vegetable broth
• 2 bell peppers, roasted and sliced
• 1 pint cherry tomatoes, halved
• 2 cucumbers, diced
• 1/2 red onion, thinly sliced
• 1 lemon, juiced
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

restaurant_menu Method

1. 1.In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, stir, and remove from heat. Cover and let sit for 5 minutes.
2. 2.In a small bowl, whisk together the lemon juice, olive oil, garlic, cumin, coriander, and paprika to make the dressing.
3. 3.Fluff the couscous with a fork and transfer to a large serving bowl. Add the roasted peppers, cherry tomatoes, cucumbers, and red onion. Pour the dressing over the top and toss to combine. Sprinkle with fresh parsley and mint before serving.

lightbulb_outline Tips

• chevron_rightFeel free to add other veggies like roasted eggplant, zucchini, or carrots to the salad for extra flavor and nutrition.
• chevron_rightIf you don't have fresh herbs, you can use dried herbs instead. Just use about half as much.