Italian couscous and veggie salad recipe

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There’s nothing quite like a quick-cooking, light grain dish to cool the body in warm weather. Using couscous as a neutral foundation, we pull together olives, sun-dried tomatoes, fresh herbs, and bitter greens to create incredible energy. With the staying power you get from tempeh added to the mix, this dish will have you playing volleyball in the yard well after everyone else has tired out.

  • Yield: 3 to 4 Servings


  • 1 cup spring or filtered water
  • Sea salt
  • 1 cup couscous
  • 2 to 3 teaspoons extra-virgin olive oil
  • 1 small red onion, diced
  • 2 garlic cloves, finely minced
  • 2 to 3 tablespoons capers, drained
  • 8 to 10 oil-cured black olives, pitted and diced
  • 6 to 8 sun-dried tomatoes, soaked in water until tender, drained, and diced
  • 1 small bunch baby arugula
  • 3 to 4 sprigs fresh basil, leaves coarsely chopped, plus several whole sprigs for serving
  • 4 ounces tempeh, crumbled, sautéed until golden brown
How to Make It
  1. Bring the water to a boil in a saucepan with a pinch of sea salt. Add the couscous, cover, and turn off the heat. Allow to stand, undisturbed, for 5 minutes. Fluff with a fork and set aside.
  2. Combine the olive oil, onion, and garlic in a skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until translucent, about 2 minutes. Stir in the capers, followed by the olives and sun-dried tomatoes.
  3. Reduce the heat to low and cook, stirring occasionally, until the tomatoes are soft, 5 to 7 minutes. Turn off the heat and stir in the arugula, basil, and a light sprinkle of salt. Stir well to combine.
  4. To serve, gently stir the cooked veggies and tempeh into the couscous. Serve immediately, garnished with fresh basil sprigs.

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