Vegan Mediterranean Pasta Salad
Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845
Easy
Earthy couscous, bright herbs, and zesty lemon coat crunchy cucumbers and sweet cherry tomatoes in this vibrant salad perfect for summer barbeques.
Ingredients
SERVINGS: 6 Serving(s)
- 3/4 cup couscous
- 4 tablespoons, plus more to taste extra-virgin olive oil
- 1/2 cup lemon juice, plus more to taste
- 3 cups chopped green herbs (parsley, dill, mint, chives, cilantro)
- 1 pint cherry tomatoes, halved (or 2 diced tomatoes)
- 3 Persian cucumbers, halved lengthwise, cut into 1" pieces
- Salt
- Freshly cracked black pepper
Instructions
Bring ½ cup of water to a boil in a medium pot. Remove from heat and immediately add couscous, olive oil, and lemon juice. Stir, cover, and let sit for 5 minutes.
Transfer couscous to a large mixing bowl, breaking apart any clumps with a fork. Add chopped herbs, tomatoes, and cucumbers. Fold everything together. Season with salt and pepper to taste. Add extra olive oil and lemon juice for more moisture and acidity. Chill in the refrigerator for 15 minutes and serve alongside grilled vegetables, fish, or meat.
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