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Pearl Couscous Spring Salad

Pearl Couscous Spring Salad

Fresh and elegant. Lentils, leeks, cucumber, cherry tomatoes, strawberries and watermelon make up this Pearl Couscous Spring Salad. Dressed with mint and am olive oil & balsamic dressing.
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Prep Time 10 minutes
Servings 4 people

Ingredients
  

Pearl Couscous Spring Salad (Vegan)

  • 1 cup pearl couscous cooked and cooled
  • 1 cup green lentils canned (or dry lentils, cooked)
  • 1 small leek chopped
  • 1 small cucumber sliced
  • 1/4 cup cherry tomatoes
  • 2 cups lettuce of choice chopped
  • 1/4 cup stawberries sliced
  • 1/4 cup fresh mint
  • 1/2 cup watermelon chopped into small chunks

Balsamic & Olive Oil Dressing (Vegan)

  • 3 Tbsp baslsamic vinegar
  • 6 Tbsp olive oil
  • generous pinch of salt

Instructions
 

Pearl Couscous Spring Salad (Vegan)

  • Wash and add chop your veggies and fruit.
  • Add your vegetables and fruit into a large bowl.
  • Add your (cooked) cold pearl couscous to the bowl. (You can cool your pearl couscous by rinsing it in a strainer under cold water).
  • Add your lentils to the bowl and toss so all of your salad ingredients are mixed together.
  • Pick your mint leaves off the stalks and toss into your salad (alternatively you can choose to chop them).

Balsamic & Olive Oil Dressing (Vegan)

  • Mix your olive oil and balsamic vinegar together in a small bowl.
  • Add a genrous pinch of salt to taste and stir.
  • Pour your dressing over your salad and enjoy!