Vegan Tuscan Summer Couscous Salad
This cold summery couscous salad is so flavorful and bright!
Servings: 6
Calories: 406kcal
Ingredients
- 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
Instructions
- 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!