Go Back
Print

Mediterranean Pearl Couscous Salad

Ingredients

  • 1 pint cherry tomatoes
  • 1 zucchini , chopped
  • 2 cloves garlic , minced
  • 1/4 cup + 2 tablespoons olive oil (divided)
  • 1 can quartered artichokes , in water (drained)
  • 1/2 cup Kalamata olives , sliced in half
  • 1/2 cup basil , sliced in a chiffonade
  • 8 oz pearl couscous
  • 1/2 cup shredded vegan Parmesan cheese (such as Follow Your Heart)
  • Salt and pepper
  • 1 tablespoon Greek seasoning blend
  • Juice of 1 lemon

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread the zucchini, tomatoes and garlic on a baking pan. Drizzle on the olive oil, and season with salt and pepper. Mix the vegetables so that they are thoroughly covered with the oil and seasonings. Roast for 30 minutes.
  3. While vegetables are roasting, prepare the couscous according to package directions. Drain and cool when cooked.
  4. In a large bowl, combine the lemon juice, 1/4 cup of olive oil, and the Greek seasoning blend. Whisk together until well blended.
  5. Stir in the couscous, artichoke hearts, roasted vegetables (with juices), basil, and Parmesan cheese.
  6. Serve at room temperature or refrigerate until ready to serve.