Israeli Couscous Salad | Vegan Recipes for Potluck | Vegan Meal Prep

I made this dish the other day for weekly meal prep and served it with grilled chicken. But the salad is a meal in itself! It’s really addicting and filling, so here’s the recipe. Save the recipe for potlucks! Get a fun Spotify playlist  because there’s a bit of chopping to do. I recommend ‘Unwind 00s’.


Israeli Couscous Salad 



Serves 6

  • 1 cup Israeli couscous (I used turmeric Israeli couscous)
  • 1 ½ cups water
  • ½ tsp. Salt
  • 1 can chickpeas, rinsed and drained 
  • 1 English cucumber, peeled and diced
  • 2 tomatoes, diced
  • 3 green onions, chopped small
  • ½ cup mint, chopped
  • ½ cup parsley, chopped 
  • 1 lemon, juiced
  • 2 Tbsp. Olive oil

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  1. Cook Israeli couscous. Bring water to a boil, add salt and pour in couscous. Cook 8-10 minutes with lid- on simmer (or follow package directions). Then let cool completely. 
  2. Meanwhile chop all your ingredients. Add to cooled down couscous. Add more salt and pepper to taste. Will keep 3-4 days in fridge.

More Salad Favorites: 

To your wholesome & healthy life, 


Did you make this recipe?

Tag me on Instagram! I’d love to see it! @chefjoannas  

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