Fresh Veggie Couscous Salad
A light and tangy summer salad featuring couscous, garbanzo beans, kalamata olives, and chopped fresh vegetables tossed in a light vinaigrette and served on fresh greens.
Equipment
- high speed blender
- stovetop or tea kettle
Ingredients
Salad Ingredients
- 3 cups garbanzo beans cooked and drained (2 cans)
- 1 10 ounce package couscous*
- ½ purple onion chopped
- ½ bell pepper chopped
- ½ zucchini chopped
- ½ cucumber chopped
- 8 ounces grape tomatoes halved
- 1 cup roasted red peppers chopped
- ½ cup artichoke hearts chopped
- ½ cup kalamata olives quartered
- ¼ cup capers
- ½ cup fresh parsley or cilantro chopped
- 4-6 cups salad greens, spinach, kale, or lettuce roughly chopped**
- salt to taste optional
Dressing Ingredients
- ½ cup red wine vinegar
- ½ cup applesauce
- 2 Tbsp dijon mustard
- 1 Tbsp agave syrup
- 1 tsp italian seasoning blend
- ½ tsp ground black pepper
- 1 clove garlic peeled
Instructions
- Cook the couscous according to package directions. Set aside.
- Meanwhile, make the dressing by combining all of the dressing ingredients in a blender. Process on high speed until blended and smooth.
- Toss all of the salad and dressing ingredients together until well combined.
- Serve over salad greens** or toss chopped greens with the couscous and vegetables together until incorporated.
Notes
* As an alternative to cooking the couscous on the stove, I've successfully poured 2 cups of boiling water (from my tea kettle) into a glass measuring cup and stirred in the box of couscous. In 5 minutes, it's ready to go. Make sure you use the amount of water as indicated on the package.
** You can use any fresh greens you prefer or have on hand. You can keep them intact and serve the salad atop the greens. You can also chop the greens and incorporate them into the salad.