Start with the things you already like
When you are beginning to change your diet to eat less meat and dairy it can be intimidating. Especially since so many of our family recipes, usual take out orders, and go to dishes are filled with animal products. At the beginning of my journey I felt overwhelmed, not knowing where to even start. One of the things that helped me transition was finding recipes that looked and sounded great because they were naturally vegan and already food I loved. Instead of diving into vegan alternative dairy, cheese, and meat, I started with whole foods that are naturally vegan. This couscous salad has been with me since the start and I still love to make this at the beginning of my week. It is a great meal prep dish, packed with veggies and flavor, and will still keep you feeling full and satisfied.
Ingredients
1 box of couscous
2 cups of water
1 tbsp olive oil (for couscous)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1 tsp salt
1 tsp pepper
1 bell pepper
1 handful of cherry tomatoes
2 hearts of palm
3 small cucumbers diced
1/2 cup of chopped fresh parsley
1/2 cup of chopped kalamata olives
Juice of half a lemon
1 tbsp olive oil
1 tbsp capers (with juice)
1 tbsp balsamic glaze
Preparation
1. Bring water and 1 tbsp olive oil to a boil. Mix seasoning, onion powder, garlic granules, paprika, salt, and pepper and add.
2. Add couscous, remove from heat, and cover. Let stand for 5 minutes then fluff.
3. Dice bell pepper, cherry tomatoes, hearts of palm, cucumber, and olives. Mix in vegetables once couscous is cooled.
4. Add parsley, capers, lemon juice, olive oil, and balsamic glaze. Mix until combined.
5. Season with additional salt and pepper as needed.