Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 3 servings | Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes
This vegan basil lemon couscous seriously tastes like summer in a bowl! This plant-based dish doesn't take too much time to throw together, and can be enjoyed warm or cold. It's great for picnic lunches, bbq's, or for dinner paired with some grilled vegan chick'n or veggies. Try this refreshing vegan dish asap!
1 cup uncooked couscous
3 roma tomatoes, diced
1/3 red onion, diced
1 green bell pepper, diced
2 jalapenos, diced (optional)
1 lemon, zested and juiced
2 tbsp good extra virgin olive oil
1 garlic clove, chopped
1 large handful of fresh basil (chop some, save a few leaves for garnish)
A few sprigs of fresh oregano (or 1 tsp dried)
Bring 1 ¼ cups of water to a rapid boil. Stir in the couscous, cover, and let sit for 5 minutes. Fluff the cooked couscous with a fork and set aside to cool.
Chop your tomatoes, red onion, bell pepper, and jalapenos. Add to the couscous.
In a small bowl, zest the entire lemon first, and then juice it. Add in the olive oil, garlic, chopped basil, and oregano. Whisk gently with a fork to combine the dressing.
Pour the lemon herb dressing over the couscous.
Enjoy immediately or refrigerate until the salad becomes cold.
Top with lemon slices and extra basil leaves.
Tips and Tricks:
This is a very customizable dish -- add vegan chicken or sausage, asparagus, zucchini, broccoli, or any other veggies you think would go well in here.
Nutrition & Servings: (calculated by MyFitnessPal)
Total Fat: 13g
^ Nutrition facts do not include additional toppings. Nutrition facts may change slightly if additional ingredients are added.