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Vegan Couscous Salad
A vibrant couscous salad with roasted vegetables, chickpeas and a lemon herb dressing. Tossing the couscous with the dressing while it's still warm lets the grains properly absorb the lemon and oil instead of the dressing just pooling at the bottom.
Ingredients
Instructions
Pour hot stock over couscous, cover and rest 5 minutes.
Fluff with a fork and cool slightly.
Mix olive oil, lemon juice, cumin and paprika into dressing.
Toss couscous with dressing while still warm.
Add roasted vegetables and chickpeas.
Toss gently and season generously.
Scatter with fresh herbs and almonds.
Serve warm or at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
