Vegan Tuscan Summer Couscous Salad
This cold summery couscous salad is so flavorful and bright!
Prep Time10 minutes mins
Cook Time15 minutes mins
Chill Time30 minutes mins
Total Time55 minutes mins
Course: Main Course, Salad, Side Dish
Servings: 6
Calories: 406kcal
Author: Lauren Hartmann
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!
Calories: 406kcal | Carbohydrates: 59g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 175mg | Potassium: 779mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1098IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 3mg