From the author: I tried to recreate this couscous salad from a meal my friend Lindsay made for me a while back. It’s a great potluck or picnic dish, and with the exception of the olive oil and the olives that I already had, the dish cost me about four bucks. You can make it with regular couscous or quinoa, but pearl couscous (also called Israeli couscous) is my favorite. You can also put any other veggies that you’d like.
This pearl couscous salad is the simplest and quickest lunch you can throw together. Just cook the couscous for 10 mins and while you wait, you can cut up your veggies. Another plus is you can use any veggies you have. Diced tomatoes, shredded carrots, corn, or green peas. Choose your favorites and add away!
This recipe is a complete lunch on its own but, why not take the chance to add some extra protein? There are so many ways we could do that. If you want to keep it super simple, add some black beans straight from the can (rinse them first!). But if you want something a little more elaborate, you could add some crispy spicy tofu or some tasty roasted chickpeas. So many possibilities!
One of the reasons this recipe is so tasty is because of the flavors from the vegetable broth. You could use plain water but you’d miss out on a much tastier pearl couscous salad. Vegetable broth is such a staple when it comes to healthy plant-based cooking. You can use it on dishes such as risotto, veggie soup, and many others. As you can see in the recipe, we prefer bouillon dissolved in water instead of buying cartons of vegetable broth because it’s more flavorful.
This recipe is also a great dish to make when you’re batch cooking for the week ahead! You could even double up the recipe and customize half of it. Either by adding new ingredients to it or eating it as a side with something like a bean burger.
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