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Whole Wheat Vegan Couscous Salad |
"A delicious vegan salad of veggies and whole wheat couscous with a lemon basil vinaigrette. Feel free to add whatever vegetables you have in the fridge; the more the merrier!"
Ingredients :
- 1 cup water
- 1 cup whole wheat couscous
- 1 small red onion
- 1 carrot, chopped
- 1/2 cup finely chopped celery
- 1/2 cup dried cranberries
- 1/2 cup finely chopped green onions
- 1/2 cup alfalfa sprouts
- 1/2 cup chopped fresh parsley
- 1/4 cup finely chopped toasted walnuts
- 1 tablespoon garlic paste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 small bunch chopped fresh basil, or to taste
- 1 lemon, juiced
- salt and ground black pepper to taste
Instructions :
Prep : 25M | Cook : 4M | Ready in : 40M |
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- Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Mix red onion, carrot, celery, cranberries, green onions, alfalfa sprouts, parsley, and walnuts into the couscous.
- Stir olive oil, apple cider vinegar, basil, and lemon juice together in a bowl. Pour over the couscous mixture. Stir in salt and black pepper.
Notes :
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