Summertime Couscous Veggie Basil Salad
This Summertime Couscous Veggie Basil Salad is a fresh and healthy recipe that celebrates the flavors of summer like herbs and tomatoes!
Servings: 5
Calories: 450kcal
Ingredients
For The Salad:
- 2 ½ cups cooked couscous
- 1 pint grape tomatoes
- 1 teaspoon olive oil or desired cooking oil
- generous pinch kosher salt
- generous pinch pepper
- 2 cups corn frozen
- ½ cup freshly chopped basil
- ½ cup shaved parmesan cheese
- ½ cup chopped walnuts
For The Dressing:
- 3 tablespoon avocado oil - can use olive oil
- 1 tablespoon red wine vinegar - or desired vinegar
- ½ teaspoon agave nectar - can use honey or other sweetener
- pinch kosher salt
Instructions
For the salad:
- Prepare the couscous according to package instructions.
- Prepare the corn according to package instructions.
- Heat oven to 350 degrees.
- Place tomatoes on cooking sheet and toss in 1 tsp. olive oil and generous pinch of kosher salt and pepper.
- Roast tomatoes for 30 minutes, tossing every 10 minutes or so.
- Chop tomatoes into quarters once cooled - this is optional.
- Chop ½ cup of fresh basil.
For the dressing:
- Combine avocado oil, vinegar, and agave in small mason jar. Cover and shake to combine.
- Place half of all ingredients in a serving bowl. Stir to combine. Add remaining half of ingredients and stir once again.
- Top with a little more parmesan and chopped almonds.
Notes
Feta or other salty cheese can be used in place of parmesan.
Almonds could be substituted for other nuts.
Adjust salt and pepper levels to your liking.
Almonds could be substituted for other nuts.
Adjust salt and pepper levels to your liking.
Nutrition
Calories: 450kcal