Easy Cherry Tomato Couscous Salad (vegan)

This refreshing salad has it all going on. Basil, microgreens, cherry tomatoes, and avocado transform this salad into a flavor explosion. This easy cherry tomato couscous salad is simple to make and is a filling vegan main dish.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, dinner, lunch, Salad, Side Dish, summer food

Cuisine: American, Italian

Keyword: easy lunch, easy salad, eat the rainbow, health food, healthy food, healthy lunch, healthy lunch ideas, healthy salad recipe, salad lover, salad time, summer salad, tomato salad, vegan salad

Servings: cups

Calories: 468kcal

Author: Michelle Kadera @ The Happy and Wholesome Mommy

Equipment

1 large bowl

Ingredients

For the Salad:

2 cups cooked pearl couscous I used a blend.
1 cup cherry tomatoes, chopped in half or quartered
1 cup micro greens I prefer broccoli because they are thin.
1 small shallot, minced
¼ cup minced fresh basil
1 avocado, cut into small cubes

For the Dressing:

⅓ cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup honey will work, too.
1 garlic clove, minced
salt and pepper to taste

Instructions

Cook one serving of couscous or whatever you choose to use according to package instructions. Transfer the couscous to a large salad bowl and set it aside to cool.
While the couscous is cooking, chop all of your vegetables and set them into a large bowl.
Add all of the dressing ingredients to a mason jar with a lid and give it a good shake or in a small bowl and whisk it until everything is incorporated.
Pour the dressing over top and give it a good toss.
Place a lid on the bowl, and store it in the fridge for at least an hour. This salad is great cold!

Notes

This salad is best made a few hours before serving. It will still be good the next day, however, the avocado might turn a little brown.

For leftovers, add the salad to an airtight container and in the fridge for up to one day. The avocado will turn brown which is the only reason I recommend leftovers to last just one day.

If you like heavier dressing, I recommend doubling the dressing and adding additional dressing until you like the flavor and consistency.

Note: The couscous will absorb a lot of the dressing the longer it sits. Therefore, making extra dressing to keep on hand for leftovers is a good idea.

I recommend using vegetable broth to cook the couscous. It brings out so much flavor which will only add to this delicious salad

Nutrition