Whole Wheat Vegan Couscous Salad

A delicious vegan salad of veggies and whole wheat couscous with a lemon basil vinaigrette. Feel free to add whatever vegetables you have in the fridge; the more the merrier!

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 403 Calories

Ingredients

• 1 cup water
• 1 lemon, juiced
• ½ cup dried cranberries
• salt and ground black pepper to taste
• ½ cup chopped fresh parsley
• 1 carrot, chopped
• ½ cup finely chopped celery
• 1 tablespoon apple cider vinegar
• 1 small red onion
• ½ cup finely chopped green onions
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon garlic paste
• 1 cup whole wheat couscous
• ½ cup alfalfa sprouts
• ¼ cup finely chopped toasted walnuts
• 1 small bunch chopped fresh basil, or to taste

Recipe Instructions

Step 1

Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

Step 2

Mix red onion, carrot, celery, cranberries, green onions, alfalfa sprouts, parsley, and walnuts into the couscous.

Step 3

Stir olive oil, apple cider vinegar, basil, and lemon juice together in a bowl. Pour over the couscous mixture. Stir in salt and black pepper.