So, I found this recipe in my index box and the original version has Salmon in it, which I am sure tastes absolutely delightful, but since I don’t (yet) know how to make vegan “salmon” – I made it sans fish. I did experiment with other proteins and garbanzo beans went nicely with it.
3/4 Cup Water
1/2 Cup Couscous
1 Green onion – sliced
1/2 Cup corn kernels
1/3 Cup roasted red pepper ( I used the kind in a jar – it added some moisture to the salad)- chopped
8 Black Olives – halved
1/4 Cup fresh Parsley – Chopped
2Tbs Lemon Juice
1 Tbs Olive Oil
1 Tbs Water
1/4 Tbs ground Cumin
Salt and freshly ground pepper – taste
Bring water to boil in saucepan. Add couscous, cover and remove from heat. Let stand for 5 minutes.
Uncover and fluff with a fork. Allow couscous to cool to room temperature.
In a salad bowl combine couscous and remaining ingredients. Add dressing, toss, and serve. Enjoy!