Quick Pesto Couscous Salad
• Add a squeeze of lemon to brighten flavor if desired. • For lower sodium, reduce bouillon, olives, or feta. • This salad holds well for meal prep for up to 3 days refrigerated. Health Benefits: This salad provides a balance of complex carbohydrates, plant protein, and healthy fats. Couscous and lentils support sustained energy and satiety, while vegetables add fiber and antioxidants that support gut and cardiovascular health. Olive-based pesto and vegan feta contribute healthy fats that help with nutrient absorption and fullness.
1 steps, about 30 minutes
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01Add couscous and a crumbled bouillon cube to a large bowl. 2. Pour boiling water over the couscous, stir once, then cover and let sit for 5 minutes. 3. Fluff couscous with a fork to separate grains. 4. Chop tomatoes, cucumber, olives, and vegan feta into bite-sized pieces. 5. Add tomatoes, cucumber, olives, feta, cooked lentils, and herbs to the couscous. 6. Add pesto and gently mix until evenly combined. 7. Taste and adjust seasoning if needed. 8. Serve immediately or chill before serving.
• Add a squeeze of lemon to brighten flavor if desired. • For lower sodium, reduce bouillon, olives, or feta. • This salad holds well for meal prep for up to 3 days refrigerated. Health Benefits: This salad provides a balance of complex carbohydrates, plant protein, and healthy fats. Couscous and lentils support sustained energy and satiety, while vegetables add fiber and antioxidants that support gut and cardiovascular health. Olive-based pesto and vegan feta contribute healthy fats that help with nutrient absorption and fullness.
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