lemony couscous salad.

Spring and summer mean plenty of couscous at our house. Why spring and summer? Because if you have children eating couscous in your house, you have one huge mess! So we decided a few years ago ( after cleaning up the mess on the floor, table, chairs, hair, etc) that we would only eat it outside. Hey, it works for us and also makes having couscous a special occasion.

vegan couscous tomato lemon spinach


This is the perfect filling entree salad or side dish. I like my spinach salads with a sweeter dressing and this one was sweet and tangy. Combined with the bite of the kalamata olives, it was SO good, a great blend of textures and flavors.


couscous salad-
1 1/4 cup water or veg broth
1 cup couscous
5 ounces fresh spinach
1 pint grape tomatoes – halved
4 medium green onions – cut into 1/4 inch pieces
1/4 cup coarsely chopped kalamata olives


1/4 cup olive oil
3 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons dijon mustard
1-2 tablespoons light agave
bring water or vegetable broth to a boil, add couscous, cover and remove from heat. as couscous cools, blend all dressing ingredients in a blender or mix well with a whisk. divide spinach onto serving dishes and drizzle with one tablespoon dressing. combine chopped onion, olive, tomato and cooled couscous in a large bowl and add 1/4 cup of dressing. spoon over spinach and add additional dressing to taste.
serves 4
couscous recipe easy vegan lemon tomato spinach onion dressing healthy
May 16, 2012 - 11:40 pm

Wendy - Holy delicious! I love cous cous (<–which kept autocorrecting to "cows" which is ironic considering this is a vegan recipe!). I'm so making it this weekend!

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