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vegan couscous salad

updated

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Ingredients for 2 servings:

  • 250 g couscous
  • 1 large red bell pepper(s)
  • 1 large bell pepper(s), yellow
  • 15 olives, black
  • 6 large cucumber(s), pickled
  • 1 can of tomatoes, chopped
  • 2 large tomatoes
  • 4 cloves garlic
  • 2 onions, red
  • olive oil
  • Paprika powder
  • Thyme
  • Salt
  • pepper
  • chili
  • Parsley, frozen

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

cold and warm a delight

Prepare the couscous according to the instructions. Place it in a bowl. Finely chop the two bell peppers, olives, cucumber, tomatoes, onions, and garlic. Thinly slice or dice, as desired. Add everything to the couscous along with a little olive oil. Mix well. Season with paprika, thyme, salt, pepper, and chili. You can eat it lukewarm straight away or let it sit for a while before serving. Sprinkle parsley over it for decoration. You can also add cheese cubes, but then it’s no longer vegan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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