This salad is light and flavorful and comes together quickly.
16-Ounce package couscous
1 cup roasted red pepper, diced
2 Roma tomatoes diced
1 cup black olives
1 cup toasted pine nuts
1 cup sharp vegan cheese, cubed
For the dressing:
1/4 cup good olive oil
juice of 2 large lemons
3 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
Salt and pepper, to taste
1/4 cup basil leaves for garnish
Make the couscous according to the package instructions. Transfer the couscous to a large bowl and fluff with a fork. Cool to room temperature.
Add the red peppers, tomato, olives, pine nuts, and cheese.
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and basil—season with salt and pepper.
Gently fold the dressing into the couscous until everything is well combined. Adjust seasonings to taste. Garnish with fresh basil and serve.
Refrigerate any leftovers and enjoy within three days.
