![\"MedCoucousSalad\"](\"https:\/\/sweetvegan.net\/wp-content\/uploads\/2014\/08\/MedCoucousSalad-300x224.jpg\")
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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.<\/p>\n
3\/4 Cup Water 2Tbs Lemon Juice Method:<\/strong><\/p>\n Bring water to boil in saucepan. Add couscous, cover and remove from heat. Let stand for 5 minutes. 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. Ingredients: 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 Method: 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!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[383,160,8],"tags":[573,572,571],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2007"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=2007"}],"version-history":[{"count":2,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2007\/revisions"}],"predecessor-version":[{"id":2010,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2007\/revisions\/2010"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=2007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=2007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=2007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients:<\/strong><\/p>\n
\n1\/2 Cup Couscous
\n1 Green onion – sliced
\n1\/2 Cup corn kernels
\n1\/3 Cup roasted red pepper ( I used the kind in a jar – it added some moisture to the salad)- chopped
\n8 Black Olives – halved
\n1\/4 Cup fresh Parsley – Chopped<\/p>\n
\n1 Tbs Olive Oil
\n1 Tbs Water
\n1\/4 Tbs ground Cumin
\nSalt and freshly ground pepper – taste<\/p>\n
\nUncover and fluff with a fork. Allow couscous to cool to room temperature.
\nIn a salad bowl combine couscous and remaining ingredients. Add dressing, toss, and serve. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"