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Mediterranean Pearled Couscous Salad

Vegan Mediterranean Couscous Salad

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2


This quick and easy vegan Mediterranean couscous salad is full of rich flavours. Perfect for lunch during the week, you’ll be adding it to your rotation in no time!


  • 1 cup pearled (Israeli) couscous
  • 1 cup grilled red peppers, diced (from a jar)
  • 1 cup rocket (arugula)
  • 8 halves sun-dried tomatoes, sliced into strips
  • 8 pitted kalamata olives, chopped
  • ⅓ cup parsley, chopped (around 23 sprigs)
  • 75g / 2.65 ounces vegan feta,* chopped
  • ¼ cup olive oil (opt-out if adding oil from sun-dried tomatoes or cheese jar)
  • Salt, to taste


  1. Cook the pearled couscous as per packet instructions. Run it under cold water to cool down before using. 
  2. In a large bowl, combine all ingredients and toss well. 


Vegan feta: Any softer nut or soy-based feta would work. There are more and more available in supermarkets these days. 

  • Diet: Vegan

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