Couscous Veggie Salad

Name: Couscous Veggie Salad
Total time: 22 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 cup couscous; 1.5 cups vegetable stock; 1 zucchini; 1 bell pepper; 1 cup cherry tomatoes; 1 cup chickpeas; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp dried basil; Salt and black pepper

22minutes

3servings

$1.40per serving

9gprotein

Lunch · American

Fluffy couscous mixed with roasted vegetables and a bright lemon vinaigrette.

310 calories · Beginner · American · Lunch

Vegan Vegetarian Quick & Easy Light Meals

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Recipe code F3NJFA · enter it in Anychef

Ingredients

10 ingredients · serves 3about $4.20

1 cup couscous
1.5 cups vegetable stock
1 zucchini
1 bell pepper
1 cup cherry tomatoes
1 cup chickpeas
3 tbsp olive oil
2 tbsp lemon juice
1 tsp dried basil
Salt and black pepper

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Instructions

Step 1 of 5
Bring vegetable stock to a boil and pour over couscous. Cover and let sit for 5 minutes.
Step 2 of 5
Dice zucchini and bell pepper. Halve cherry tomatoes.
Step 3 of 5
Fluff couscous with fork and stir in vegetables and chickpeas.
Step 4 of 5
Whisk olive oil, lemon juice, dried basil, salt, and pepper.
Step 5 of 5
Toss dressing with couscous salad. Serve warm or at room temperature.