Vegan Couscous Salad with Nectarine and Arugula

5 from 1 vote

This Vegan Couscous Salad with nectarine, arugula and avocado is the perfect vegetarian couscous salad recipe for summer.

Prep Time10

Cook Time5

Total Time15

Course: Lunch, Salad, Side Dish

Cuisine: American, Mediterranean

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 319kcal

Cost: $6

Bring vegetable stock to a boil. Measure couscous into a large salad bowl or serving bowl. When vegetable stock boils, pour over couscous, stir, then place a large plate on top of the bowl and set aside for 5 minutes.
1 Cup Couscous, 1 ¼ Cups Vegetable Stock
In the meantime, chop the remaining ingredients.
Fluff the couscous with a fork, then add tomatoes, diced nectarine, sliced onion, lemon juice, olive oil and a pinch of salt and pepper to the bowl and toss to combine. If making ahead of time, transfer to a container with a tight fitting lid at this stage and place into the refrigerator. Proceed with the next step just before serving.
1 Cup Cherry Tomatoes, Halved, 1 Large Nectarine, pit removed, and diced into ½ inch pieces, ¼ Medium Red Onion, thinly sliced, 2 tablespoon Lemon Juice, 2 tablespoon Extra Virgin Olive Oil, Salt and Pepper to Taste
When ready to serve, add arugula, avocado and basil and toss to combine. Serve.
3 Cups Baby Arugula, 1 Medium Avocado, diced, ½ Cup Basil, thinly sliced