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!
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.
Mix red onion, carrot, celery, cranberries, green onions, alfalfa sprouts, parsley, and walnuts into the couscous.
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.
Per Serving: 403 calories; protein 11.2g; carbohydrates 65.8g; fat 13g; sodium 190.1mg.