Whole Wheat Vegan Couscous Salad

A delicious vegan salad of veggies and whole wheat couscous with a lemon basil vinaigrette. Feel free to add whatever vegetables you have in the fridge; the more the merrier!

INGRIDIENT

1 cup water

1 cup whole wheat couscous

1 small red onion

1 carrot, chopped

½ cup finely chopped celery

½ cup dried cranberries

½ cup finely chopped green onions

½ cup alfalfa sprouts

½ cup chopped fresh parsley

¼ cup finely chopped toasted walnuts

1 tablespoon garlic paste

2 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

1 small bunch chopped fresh basil, or to taste

1 lemon, juiced

salt and ground black pepper to taste

DIRECTION

Step: 1

Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

Step: 2

Mix red onion, carrot, celery, cranberries, green onions, alfalfa sprouts, parsley, and walnuts into the couscous.

Step: 3

Stir olive oil, apple cider vinegar, basil, and lemon juice together in a bowl. Pour over the couscous mixture. Stir in salt and black pepper.