| Prep: 20 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 343 | 9g | 1g | 57g |
| sugars | fibre | protein | salt |
| 9g | 10g | 12g | 0.45g |
Why I Love Israeli Vegan Couscous Salad
You might be surprised to know that my love for homey Midwestern flavors leaves ample room for a bit of global exploration. This Israeli creation, the Vegan Couscous Salad, is a prime example of that. The delightful fusion of robust and fresh ingredients mirrors the richness of Israeli cuisine while maintaining the essence of heartland freshness that I hold dear. 
Global Inspiration
You could compare the Vegan Couscous Salad to some of my favorite Midwestern salads, like our signature corn salads or bean and beetroot salads. But the Israeli twist really does elevate this recipe to a whole new level.
My inspiration for this recipe doesn’t come from a single chef, but from the beautiful complexity of Israeli cuisine itself – a cuisine known for its fusion of flavors from the Mediterranean, North Africa, Eastern Europe, and the surrounding Middle East. And within that cuisine, this Couscous Salad is quite significant.
It’s filling, fresh, and simply teeming with nourishing veggies like red and green bell peppers, cucumber, and tomatoes – each offering their own unique taste and texture. Chickpeas give it heartiness and protein, while black olives bring about a wonderful tangy flavor. All these ingredients are complemented by the use of fresh herbs and a flavorful lemon and olive oil dressing. Truly, Israeli cuisine has a lot to offer!
The Love for Fresh Ingredients
Coming from the heartland of Nebraska, fresh ingredients are the essence of my cooking. And in the Vegan Couscous Salad, it’s the quality and freshness of the ingredients that really make it shine. The crisp cucumber, juicy cherry tomatoes, the aromatic herbs – each of these components play an integral part in creating a salad that tastes not just good, but exceptionally fresh and flavorful.
Not to mention, by using vegetable broth to cook the couscous instead of water, we’re bumping up the flavor profile considerably. And the choice of extra-virgin olive oil in the dressing, apart from being a nod to the Mediterranean influence, adds a rich, fruity taste which binds all the other flavors together.
Perfect Partner Dishes
While the Vegan Couscous Salad stands brilliantly on its own, it is also versatile enough to complement a variety of dishes. Serving it alongside a portion of grilled vegetables or a spicy falafel dish would work wonderfully. I like to think of it similar to our Midwestern potato salad; a side dish with a flavor that can hold its own, but also complements the main dish perfectly. If you’re looking for a comprehensive meal exploration, I highly recommend pairing this salad with the tantalizing eggplant dish – Baba Ganoush.
In essence, the Vegan Couscous Salad is a combination of my love for fresh farm produce and the vibrant flavors of Israeli cuisine. It’s bursting with freshness, it’s satisfying, and it’s absolute proof that vegan food can pack a punch with taste and variety.
What You’ll Need
- 1 1/2 cups couscous
- 2 cups vegetable broth
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 medium cucumber, diced
- 1 medium red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, rinsed and drained
- 1/2 cup black olives, pitted and sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Method
Step One
In a medium-sized saucepan, bring the vegetable broth to a boil. Once boiling, stir in the couscous, cover the saucepan and remove it from the heat. Let the couscous sit for about 5 minutes, until it has absorbed all of the broth.
Step Two
While the couscous is soaking, start preparing the vegetables. Finely chop the red and green bell peppers, dice the cucumber, and finely chop the red onion. Halve the cherry tomatoes, rinse and drain the chickpeas, and slice the black olives.
Step Three
After the vegetables are prepared, transfer them to a large mixing bowl. Add in the chopped fresh parsley and mint.
Step Four
By now, the couscous should be ready. Fluff it lightly with a fork to separate the grains and let it to cool for a few minutes.
Step Five
Add the cooled couscous to the mixing bowl with the vegetables and herbs. Toss everything together until well mixed.
Step Six
In a small bowl, whisk together the lemon juice, extra-virgin olive oil, and salt and pepper to taste.
Step Seven
Pour the dressing over the couscous salad and mix well. Your vegan couscous salad is now ready! It can be served immediately, or chilled in the refrigerator for a couple of hours to let the flavors meld together. Enjoy!
