As the warm weather rolls in, I like to create light recipes. One of my favorites for those hot spring and summer days is my Spring to Summer Couscous Salad.
This is a simple and refreshing salad recipe full of bright colors and flavors.
The citrus and basil gives an energizing and cooling tanginess.
You Will Need
- 1 box of couscous
- olive oil
- lemons
- chickpeas
- grape tomatoes
- fresh basil
This is a quick and easy meal you can pull together on a whim. It is vegetarian and vegan recipe and loaded with protein and vitamins. You can make this a gluten-free recipe as well by choosing gluten-free couscous or replacing the couscous with brown rice or quinoa.
- 1 10-oz. box couscous (original, plain)
- 2 Tablespoons olive oil
- 2 lemons
- ½ cup chickpeas
- 1 cup grape tomatoes, sliced
- 2 Tablespoons fresh basil, chopped
- Make the couscous according to the directions on the box. Stir with a fork to separate.
- Stir in olive oil and lemon juice.
- Mix in chickpeas and basil then carefully fold in the tomatoes.
- Chill in the refrigerator a few hours or overnight. Serve cold.
Read Also: Vegan Blueberry Banana Parfait Recipe and Southwestern Soup Sabroso Recipe
I would love to hear from you in the comments below–-Do you like couscous? What is your favorite spring/summer dish?
Finally! I’m vegan and I’m always looking for some good recipes. Pinning!
Wonderful! If you try it, come back and let me know how you liked it!
This looks so beautifully fresh! Can’t wait to try it.
Thanks! Let me know how you like it!
Sounds delicious! I will often add couscous or quinoa to my greek salad
Ooh that sounds yummy!
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