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Vegan Mediterranean Couscous Salad

This easy plant-based vegan Mediterranean couscous salad is easy to make, packed with flavor and perfect for lunch or an addition to a beautiful dinner!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10 servings

Ingredients

  • 16 oz pearl couscous
  • 2 cups chopped spinach I use Josie's Organics
  • 1-2 cups roasted cauliflower
  • 1/2 cup chopped sun-dried tomatoes
  • 1.5 cups halved cherry tomatoes
  • 1 tsp garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin

Parsley Pesto Dressing

  • 1 head parsley I use Josie's Organics
  • 1/4 cup lemon juice
  • 1/4 cup olive oil omit if you're oil-free

Instructions

  • Cook couscous following box instructions then fluff with a fork.
  • Roast your chopped cauliflower on a baking sheet with parchment at 450 degrees F for 25 minutes or until fork tender and golden brown. Season with salt and pepper.
  • Chop the spinach, halve the tomatoes, and chop the sun-dried tomatoes.
  • Add the couscous, cauliflower and others veggies to a large serving bowl with spices.
  • Pour dressing over top and toss well! Enjoy and serve.

Parsley Pesto Dressing

  • Blend dressing ingredients in blender or food processor.