Description
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!
Ingredients
- 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 2–3 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
Instructions
- Cook the pearled couscous as per packet instructions. Run it under cold water to cool down before using.
- In a large bowl, combine all ingredients and toss well.
Notes
Vegan feta: Any softer nut or soy-based feta would work. There are more and more available in supermarkets these days.
- Diet: Vegan
