Easy Vegan Mediterranean Couscous Salad
The bright & fresh flavors of basil & lemon paired with Mediterranean spices make for a delightfully flavorful meal. A perfect recipe to whip up for a healthy lunch, tasty side dish for dinner, or potluck.
What makes this dish so incredible is its adaptability & endless possibilities! To turn this side dish into a healthy main course, feel free to add chickpeas or your favorite nuts or seeds.
Healthy addition ideas:
- Chickpeas would be great to add for a hearty power packed vibe; providing an extra nutritional boost of protein, carbs, & more fiber.
- Whatever vegetables your heart desires; red onions, scallions, sun-dried tomatoes, avocado, arugula, roasted mushrooms, artichokes, broccoli, eggplant, & the list goes on!
- Nuts & seeds would add healthy fats, plant-based protein, & fiber. Think walnuts, cashews, pine nuts, pecans, almonds, chia seeds, sunflower seeds, etc.
- Add your favorite herbs & spices to give it your own flair! Parsley, mint, coriander, or a combination could work here.
- Sprinkle on nutritional yeast for a savory nutty flavor.
What type of couscous should I use?
Couscous is essentially very tiny pasta, often made from wheat but it can also be made from barley. There are different types of couscous including:
- Moroccan couscous: is the smallest in size & typically what you would find in the grocery store labeled couscous. Since the pieces are so tiny it cooks extremely quickly, making it great for busy schedules.
- Israeli couscous: is also known as pearl couscous, larger shapes taking a bit longer to cook. This is one of my favorite types!
- Lebanese couscous: also called Moghrabieh couscous, is larger than Israeli couscous & takes the longest to cook.
All three varieties are an excellent nutrient dense choice. But for this salad, my preference is Moroccan couscous because it’s super simple to make. It’s a great whole grain staple ingredient to keep on hand in the pantry. Be sure to choose whole wheat varieties, as these will provide additional fiber.
