Ingredients
FOR THE COUSCOUS:
- 1 10 oz. Box of Couscous (or equivalent) prepared using broth, not water
- 2 c Broth
- 1 tbsp Vegan Margarine
- pinch Salt optional
TO MAKE THE SALAD:
- 1 c Fresh or Frozen Peas blanched, then immediately cooled in an ice bath
- 1/2 c Parsley chopped
- 1/2 c Walnuts chopped
- 1/4 c Dried Cranberries or Pomegranate Arils optional
- 1/4 c crumbled Vegan Feta Cheese optional
- Lemons for serving
- Basil Vinaigrette see post for link to recipe
Instructions
- Prepare the couscous and fluff with a fork.
- Add the peas and parsley, (and dried cranberries or pomegranate arils if using), toss to combine.
- Stir in as much of the basil vinaigrette as you'd like.
- Finish off with the vegan feta and walnuts or pecans.
- Season with salt and pepper, as needed.