Basil Vinaigrette
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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.