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Spring to Summer Couscous Salad

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 vegan recipe is a refreshing and delicious couscous salad is a great spring and summer appetizers.Great for Pinning Image Pin It Button
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.


spring to summer couscous salad recipe


Spring to Summer Couscous Salad
  • 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
  1. Make the couscous according to the directions on the box. Stir with a fork to separate.
  2. Stir in olive oil and lemon juice.
  3. Mix in chickpeas and basil then carefully fold in the tomatoes.
  4. Chill in the refrigerator a few hours or overnight. Serve cold.
Eating gluten-free? You can make this dish gluten-free by choosing gluten-free couscous or substituting the couscous with brown rice or quinoa.


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?


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  1. Finally! I’m vegan and I’m always looking for some good recipes. Pinning!

  2. This looks so beautifully fresh! Can’t wait to try it.

  3. Sounds delicious! I will often add couscous or quinoa to my greek salad

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