Summer Cherry Tomato Couscous Salad (Vegan & Meal Prep Friendly)
Fresh, flavorful, and meal prep-friendly, this Summer Cherry Tomato Couscous Salad is made with juicy tomatoes, fluffy couscous, and a simple lemon dressing. It's the perfect vegan side dish for summer.
Servings: 5 cups
Calories: 468kcal
Equipment
- 1 large bowl
- 1 saucepan *to cook couscous in
- 1 small bowl or mason jar *for the dressing
Ingredients
For the salad:
- 2 cups cooked pearl couscous I used a blend from Trader Joe's
- 1 cup cherry tomatoes, chopped in half or quartered
- 1 cup micro greens I prefer broccoli because they are thin.
- 1 small shallots, 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 according to package instructions. Transfer the couscous to a large salad bowl and set it aside to cool.
- Add all of the salad ingredients to the bowl of cooled couscous. This includes cherry tomatoes, microgreens, shallots, basil, and avocado.
- Make the salad dressing. Combine all of the ingredients in a mason jar and shake it well, or in a small bowl and whisk. This includes olive oil, vinegar, Dijon, maple syrup, garlic, salt, and pepper.
- 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
Storage:
Store leftovers in an airtight container and in the fridge for up to three days. Keep in mind that the avocado will brown the longer it sits. Do not freeze.
Tips and Modifications:
For even more flavor, cook the couscous in vegetable broth instead of water. It adds a savory depth that pairs beautifully with the fresh vegetables and red wine vinaigrette.
This salad is easy to customize based on what you have on hand. Try adding diced cucumber, chickpeas, Kalamata olives, vegan feta, or toasted pistachios for extra texture and flavor.
Fresh herbs make a big difference in this recipe. I highly recommend using fresh basil.
If meal prepping, consider adding the avocado just before serving. While leftovers are still delicious, the avocado will naturally brown as it sits in the refrigerator.
For the best flavor, allow the salad to chill for at least 30 minutes to an hour before serving. This gives the dressing time to soak into the couscous and vegetables.
Nutrition
Serving: 1cup | Calories: 468kcal | Carbohydrates: 60g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 26mg | Potassium: 411mg | Fiber: 7g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg