This is a simple, refreshing vegan salad that can be served as side dish or a meal. It is packed with bright, summer seasonal vegetables and bite of garlic bouillon and vegan cheese.
1. Heat a sauce pan over medium heat and add one tsp of olive oil. Once the oil is warm–about 30seconds–add Israeli couscous and stir for a minute or two until Israeli couscous is slightly toasted.
2. When couscous is toasted–add 1 cup of water and BOU Bouillon Cubes.
3.Turn heat down to low and simmer couscous for the amount of time on package instructions.
4. While couscous is cooking, dice and chop the vegetables and herbs–you want the dice to be roughly the same size for both. Add to a large bowl.
5.Next, slice cherry tomatoes in half and add to the other vegetables in the bowl.
6.Roughly chop olives and add to the bowl.
7.Dice feta cheese and set aside.
8. Whisk olive oil, red wine vinegar, agave, black pepper and salt together.
9. When Israeli couscous is ready, add to a fine mesh sieve and rinse so that the couscous cools.
10. Shake the fine mesh sieve thoroughly so that the couscous is fairly dry.
11. Add Israeli couscous to the bowl of vegetables. Add the dressing and toss to combine. Serve (can keep in refrigerator to serve chilled)and enjoy!
