Summer Couscous Salad (Vegan & Oil-free)
Fresh, light, and packed with flavor! This simple couscous salad will definetly be a hit at your next summer get together.
2 cups of pearl couscous (I used tri colored)
2 cups slices cherry/grape tomatoes (I used multi colored tomatoes)
1 large english cucumber, diced (Peeled if desired)
1 medium red onion, finely diced
15 oz can of chickpeas, drained and rinsed
1/4 cup thinly sliced basil
1/2 cup finely chopped parsley
1/4 cup fresh lemon juice
1 tbsp tahini (Optional)
2 cloves of garlic, finely minced
1 tsp lemon zest
1 tsp dijon mustard
Salt & pepper to taste
Additional lemon for serving (Optional)
Cook your couscous according to your package instructions then drain and rinse until cool to touch.
Add lemon juice, tahini, dijon mustard, garlic, and lemon zest to a small bowl and mix well to combine.
In a large bowl add your couscous, vegetables, herbs, chickpeas, and sauce. Mix together until everything is well distributed, then season with salt and pepper.
Store in an air tight container in the fridge for 6+ hours before serving. Serve with additional lemon if desired.