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
- 1-2 cups cauliflower roasted
- 2 cups spinach chopped
- 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 and line a baking sheet with parchment paper.
- In a small pot, cook the couscous following box instructions, then fluff with a fork.
- While couscous cooks, toss the chopped cauliflower in olive oil, garlic powder, cumin, salt and pepper and roast on the baking sheet for 25 minutes or until fork tender and golden brown.
- Chop the spinach, halve the tomatoes, and chop the sun-dried tomatoes. Make the pesto parsley dressing in a small food processor.
- Add the cooked couscous, roasted cauliflower, and other veggies to a large serving bowl.
- 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.
Before roasting, toss the chopped cauliflower in some olive oil, garlic powder, cumin powder, salt, and pepper to season it.
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
