Vegan Mediterranean Couscous Salad
This flavorful couscous salad with a parsley pesto dressing is fresh, filling, and perfect for lunches or a dinner side-dish.
Servings 4
Calories 578kcal
Cost $9
Equipment
Ingredients
- 16 oz pearl couscous
- 2 cups spinach chopped
- 1-2 cups cauliflower roasted
- ½ cups tomatoes chopped sundried
- 1 ½ cups cherry tomatoes halved
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
Parsley Pesto Dressing
- 1 head parsley
- ¼ cup lemon juice
- ¼ cup olive oil
Instructions
- Preheat the oven to 450F.
- Cook couscous following box instructions, then fluff with a fork.
- While couscous cooks, roast chopped cauliflower on a baking sheet with parchment 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 other veggies to a large serving bowl with spices.
- Pour pesto parsley dressing over top and toss well! Enjoy and serve.
Notes
Avoid overcooking the couscous. Once the water is absorbed, it’s done!
Make a double batch of dressing and use the remaining for salads throughout the week!
You can blend the parsley pesto dressing in the food processor or blender! I prefer a food processor, so it still leaves a little texture.
Nutrition
Calories: 578kcal | Carbohydrates: 95g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 621mg | Potassium: 555mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1866IU | Vitamin C: 38mg | Calcium: 65mg | Iron: 3mg
