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 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 10servings
Ingredients
16ozpearl couscous
2cupschopped spinachI use Josie's Organics
1-2cupsroasted cauliflower
1/2cupchopped sun-dried tomatoes
1.5cupshalved cherry tomatoes
1tspgarlic
1tspsalt
1tsppepper
1tspcumin
Parsley Pesto Dressing
1headparsleyI use Josie's Organics
1/4cuplemon juice
1/4cupolive oilomit 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.