Pasta Salad Series: Vegan Couscous Salad

Summer!  It is hot as all get out in Houston; summer started for us back in April.  The searing temperatures make me alter my ways of cooking.  Pasta salads are the way I like to roll (and eat) half of the time.  Just make a huge batch and eat it through the week.  Like many savory dishes, like chili, it gets better with time.  I added garbanzo beans to mine to make it a more complete dish, but can be eaten solo.  Here is one that I just threw together with the ingredients that I had.

Serving size: 6-8 people

INGREDIENTS

- 3 tbsp olive oil

- Israeli or regular couscous

- Vegetable broth (follow directions on the box)

- 3-4 raw vegetables of your choice, chopped (I used an orange bell pepper, asparagus and red onion)

- 1/2 cup of chopped fresh parsley

- 1 cup of garbanzo beans (optional)

- 1/4 cup red wine vinegar (lemon juice would be a great substitute)

- 1 tsp dried oregano

- 1 tbsp honey

- 3/4 cup extra virgin olive oil

- Kosher salt and freshly ground black pepper to taste

DIRECTIONS

- In a medium pot, heat olive oil over medium heat.

- Add couscous and stir to toast until they achieve a light brown color.

- Add appropriate amount of vegetable broth (per the directions on box) and bring to a boil.  Reduce to a simmer and cook according to the directions.  DO NOT WALK AWAY FROM YOUR COUSCOUS.  STIR FREQUENTLY OR IT WILL STICK LIKE A MOTHER.

- Remove from heat and allow to cool off slightly.

- In a large bowl, combine vinegar, oregano and honey.  Whisk to blend.  

- Drizzle the extra virgin olive oil while whisking vigorously.  Add salt and pepper to taste.

- Add veggies, parsley and cooled couscous to the dressing.  Toss to combine.  Salt and pepper, if needed.

Pasta Salad Series

Summer has arrived.  For some, the temps are just soaring; others have been shvitzing since April (no joke).  Summer means no school, going to the pool, BBQ's/cookouts and parties.  

I have decided to do a series on pasta salads because more than likely, y'all will be attending one or all of the above.  Not that it's ever necessary, but a good guest will bring food; great guests will bring food and alcohol!  In the next coming weeks (like a good blogger would do), I will post a few recipes that you can conquer and confidently bring to a party.  They make great sides and will satisfy most diets (low carb people are missin' out!).  The ones that are on a "diet" will thank you because it's light and refreshing; hosts will thank you for alleviating the pressure of making "one more thing."

Cheers to summer, y'all!