Keyword: couscous salad, picnic, side dish, vegan, vegetarian
Servings: 8servings
Author: Chloe Tuttle
Ingredients
10ouncesplain couscous1 box
1/2teaspoon sea salt
2spring onionsand tops, chopped
6radishesfinely diced
1 smallcucumber or English cucumberdiced
1medium red or orange sweet bell pepperdiced
1canchick peas 15-ounce can, drained
1cup garden peasfrozen
12.5 oz. can black olives drained and sliced
2Tablespoons fresh parsley minced
2-3 leavesfresh mintminced
4-5lemonsjuice
1/3cupolive oil
8-10 grape tomatoeshalved
1/2cupsnow peas cut into pieces - OPTIONAL
Instructions
Cook couscous according to package directions, adding the sea salt to the water. (If you do not have directions, do the following: Put 2 cups of water and the salt in a saucepan and bring to a boil. Add 1 ½ cups couscous and cover. Let stand for 5 minutes and then fluff with a fork.)
Stir in the diced onions, radishes, cucumber and pepper. Add the chick peas, garden peas and olives. Stir in the minced parsley and mint.
Add the lemon juice and olive oil, both to taste. If needed, add more of both
Serve chilled over a bed of leaf lettuce. Just before serving, add the halved grape tomatoes. If you plan to keep some of the salad, do not add the tomatoes to the entire salad, just to the portions that you plan to serve.
This salad will keep for several days in the refrigerator.