Are you looking for a quick, easy, and incredibly delicious weeknight dinner? This vibrant vegan Israeli couscous salad is the perfect answer! Packed with fresh vegetables, herbs, and a zesty lemon dressing, it's a healthy and satisfying meal that's ready in under 30 minutes. This recipe is perfect for those busy weeknights when you crave homemade cooking but don't have a lot of time. It’s also a fantastic option for meal prepping, making it an ideal healthy meal for the entire week. Let's dive into this easy recipe and discover the magic of this simple yet satisfying dish!
Ingredients:
- 1 cup Israeli couscous (also known as pearl couscous)
- 1 ½ cups vegetable broth
- ½ cup chopped cucumber
- ½ cup chopped cherry tomatoes
- ½ cup chopped red onion
- ½ cup chopped Kalamata olives
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
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Cook the Couscous: Bring the vegetable broth to a boil in a saucepan. Add the Israeli couscous, reduce heat to low, cover, and simmer for about 10-12 minutes, or until the liquid is absorbed and the couscous is tender. Fluff with a fork and set aside to cool slightly.
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Prepare the Vegetables: While the couscous is cooking, chop all your vegetables: cucumber, cherry tomatoes, red onion, olives, parsley, and mint. This makes the process much more efficient.
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Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.
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Combine Everything: Once the couscous has cooled slightly, add the chopped vegetables, herbs, and the lemon-herb dressing to a large bowl. Gently toss everything together until the couscous is evenly coated.
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Serve and Enjoy: Serve the salad immediately or chill for later. This salad tastes even better the next day, allowing the flavors to meld beautifully.
Tips for the Best Vegan Israeli Couscous Salad:
- Don't overcook the couscous: Overcooked couscous will be mushy. Follow the cooking time on the package, but keep an eye on it.
- Use fresh herbs: Fresh herbs make a big difference in the flavor of this salad. If you don't have fresh parsley and mint, you can substitute with 1 tablespoon of dried mixed herbs.
- Adjust the seasoning: Taste the salad before serving and adjust the salt, pepper, and lemon juice to your preference.
- Add protein: For a more substantial meal, add some cooked chickpeas, white beans, or lentils.
Variations:
- Spicy: Add a pinch of red pepper flakes to the dressing for a little kick.
- Mediterranean: Add crumbled feta cheese (for a non-vegan option) and sun-dried tomatoes.
- Roasted Vegetables: Roast vegetables like bell peppers, zucchini, or eggplant and add them to the salad for a deeper flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: Approximately 5-7 grams
- Fiber: Approximately 5-7 grams
This delicious and healthy vegan Israeli couscous salad is a perfect example of easy recipes that are both flavorful and satisfying. This quick dinner idea is ideal for busy weeknights and makes a fantastic addition to any healthy meal plan. It's a testament to how simple homemade cooking can be and a great way to enjoy delicious dishes without spending hours in the kitchen. Enjoy experimenting with different variations and finding your perfect combination of flavors!