Cous Cous Salad


We like eating cous cous just as much as we like saying “cous cous” 🙂

It can be tossed with any mix of veggies or meat substitutes, but one of the first ones we’ve attempted is (no surprise here), a spicy, santa fe style salad.  Peppers, corn and red onion give it a kick, and it’s a great contrast to the creamy texture of the cous cous.

1 1/2 cups cous cous, cooked

2 cups frozen corn

1 cup red onion, chopped

1 jalapeno pepper, chopped

3/4 cup green bell pepper, chopped

3/4 cup red bell pepper, chopped

2 cayenne peppers, chopped

salt & pepper to taste

2 tbsps olive oil for cooking

  • Prepare cous cous as directed on package
  • Cook vegetables in a saucepan in olive oil on medium heat for approximately 7 or 8 minutes, OR until peppers have begun to brown
  • Remove from heat, mix together with the cous cous and enjoy!

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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