Citrusy Summer Couscous Salad

This is a delicious and healthy summer couscous salad. It has tons of garlic, fresh veggies, fluffy durum wheat couscous, and a nice zing from the vegan crumbled feta.

I usually end up meal prepping this on Sundays to have a big batch as it is very macro friendly! Sometimes, I even end up adding tofu to it for the extra protein.

Hope you enjoy!

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Citrusy Summer Couscous Salad

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

1 large broccoli floret cut into mini pieces

1 English cucumber sliced

Handful of arugula

Couple tsps of Vegan Feta

4-5 cloves of garlic

2 tsp of mushroom/veggie stock concentrate

1 cup of Durum Wheat Couscous

1 lemon - you’ll need to juice and zest it later

Seasoning: salt, pepper, dried basil, dried thyme

Directions

1. To a large mixing bowl, add in: cucumber & arugula. In a large pan/pot over medium heat, add in avocado oil, minced garlic, and cook till fragrant. Then, add in your broccoli and sauté, with salt & pepper, lightly before turning down the heat to low and covering to steam. Make sure your heat is low and cook only till it’s soften a bit, because you’re going to cook it longer with the couscous.

2. Then, increase the heat just a bit, add in your couscous, and dry roast for 10-15 seconds. Then, add in mushroom stock concentrate & 1&1/4 cups of water.

3. Add in your seasonings: salt, pepper, dried thyme, dried basil. Stir, cover, & take off the heat to let it sit for 5-7 minutes. After the water absorbs into the couscous and you’ll be left with fluffy couscous!

4. Let this cool completely, then add to your mixing bowl. Mix and as always, iterate the taste by adding in any additional seasonings. Lastly, add in couple tbsp of lemon juice, lemon zest, and feta. An optional addition - not shown - are some roasted walnuts or slivered almonds for a crunch!