Italian Couscous and Veggie Salad
Light, refreshing Italian couscous salad with sun-dried tomatoes, olives, arugula, and tempeh—perfect for warm weather dining.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Fork
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1 cup spring or filtered water
- sea salt
- 1 cup couscous
- extra virgin olive oil
- 1 small red onion, diced
- 2 cloves fresh garlic, finely minced
- 2-3 tablespoons capers, drained
- 6-8 sundried tomatoes, soaked until tender, diced
- 8-10 oil-cured black olives, pitted, diced
- 1 small bunch baby arugula
- 3-4 stems fresh basil, leaves removed, coarsely chopped
- 1/4 pound tempeh, crumbled, sautéed until golden brown
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