10 Min Summer Couscous Salad with Lemon Mustard Dressing | Vegan
A simple vegan lunch ready in just 10 minutes, packed with healthy vegetables, wholegrain fibre and proteins from chickpeas.
Ingredients
- 1 1/2 cup wholegrain couscous look for whole-wheat, or spelt, or Kamut
- 2 cups boiling filtered water
- 1 organic red pepper diced
- 1/2 organic yellow pepper diced
- 1 organic English cucumber diced
- 1/4 cup parsley finely chopped
- 398 ml chickpeas (1 can) rinsed
Simple Lemon and Mustard Dressing
- 1/3 cup fresh lemon juice approx. 2 lemons
- 2 Tbsp raw apple cider vinegar
- 2 Tbsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/8 tsp sea salt
- 1/8 tsp black pepper (a few pinches)
Instructions
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Simply put the couscous in a plate and pour the boiling water over it, making sure there's enough water to cover everything. Set aside for a few minutes, then fluff everything with a fork.
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In a small bowl or a mason jar, mix the dressing ingredients and set aside.
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Put all the other ingredients, diced pepper, cucumber, parsley and chickpeas, in a large bowl. Add the prepared couscous and mix well.
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Your basic delicious salad is done and ready to be eaten or cover and put in the fridge for lunch! Add some extra veggies (if you wish) and salad dressing just before eating.
Recipe Notes
Options: feel free to add whatever you prefer, for extra vegetables, like fresh asparagus, diced tomatoes, even pumpkin seeds and chopped dates or dried cranberries. Yum!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 510kcal | Fat: 21g | Saturated fat: 2g | Sodium: 118mg | Potassium: 364mg | Carbohydrates: 72g | Fiber: 11g | Sugar: 6g | Protein: 15g | Vitamin A: 920% | Vitamin C: 54.4% | Calcium: 70% | Iron: 4.4%