It’s hot, like 100 degrees. Also, my air conditioner is in need of repairs, so it’s even hot in my house. This vegan Tuscan summer couscous salad is the perfect thing for all those hot days. There will be many more in the future. The only cooking required for this dish is to boil the couscous. Then the couscous is chilled and tossed with other items right from the fridge or pantry. Then served cold. It is great as a side dish for any meal or cookout. It is also honestly pretty great as a main dish too!
I love using pearl couscous for this dish, I just love how the big pieces look. However, feel free to use regular smaller grain couscous if that is what you have on hand. The rest of the recipe is just chopping veggies and whisking a sauce together. Toss and serve. I really like to julienne fresh baby spinach for this couscous salad. I think it looks nicer and is more pleasant to eat than having giant pieces of spinach.
I also recommend using sun-dried tomatoes in oil, but if you are cutting back on oil or would prefer, the ones packed in water or dry ones work too! I would also like to note I have literally tried every brand of vegan mayo and the one that gets my vote is Hellman’s. It is tasty, cheap and easy to find. I do really like a few other brands based on flavor, but I find them harder to find or very pricey. However, again if you are cutting back on oil, Fabanaise. It is made from aquafaba.
The flavor of this summery salad is so delicious. I don’t think you’ll be able to take it anywhere without people asking for the recipe. And boy will they be surprised to find out not only is it vegan, but so incredibly easy!
This cold summery couscous salad is so flavorful and bright!
- 2 Cups Pearl couscous
- 2 teaspoons Olive oil
- 1/2 Cup Vegan mayo, I used Hellman's
- 1 Tablespoon Lemon juice
- 1 1/2 teaspoons Agave syrup
- 1 teaspoon Dijon mustard
- 2 Cloves Garlic, grated
- 1 Cup Sun dried tomatoes, chopped
- 2 Cups Fresh baby spinach, julienned
- Salt and Pepper to taste
Cook the couscous according to package directions.
When the couscous is done, remove from heat and drizzle with the olive oil. Toss to coat. This is to keep the couscous from sticking together while it cools.
Put the couscous in the fridge to chill. Let cool completely. This may take 30 mins-1 hr.
When ready to make the couscous salad, whisk together the vegan mayo, lemon juice, agave, Dijon, garlic and a few pinches of salt and pepper in a small mixing bowl.
Add the cooled couscous, the sun-dried tomatoes, spinach and dressing to a large mixing bowl and toss to combine. Season with a pinch of salt and pepper. Taste and adjust seasonings.
Serve immediately, or keep in the fridge until ready to serve!