Steps to Make Cheesecake Factory Vegan Cobb Salad Nutrition

Vegan Couscous Salad

Have you heard that the cheesecake factory has added a vegan cobb salad—loaded with beets, asparagus, avocado, quinoa, and more—to its menu?

Recipe Summary Vegan Couscous Salad

This is a great couscous recipe with lots of vegetables. If you are not vegan, you can add some feta cheese to the recipe, but it tastes great without. I often make it for potlucks or parties.

Ingredients | Cheesecake Factory Vegan Cobb Salad Nutrition

1 cup couscous

1 tablespoon tomato paste

1 tablespoon vegetable bouillon

1 ½ cups boiling water

2 tomatoes, cubed

½ cucumber, finely diced

1 yellow bell pepper, finely chopped

3 green onions, chopped

¼ cup finely chopped fresh parsley

¼ cup finely chopped fresh basil

3 tablespoons extra-virgin olive oil

2 tablespoons white balsamic vinegar

1 pinch salt and freshly ground black pepper to taste

Directions

Pour couscous into a large salad bowl. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. Add another 1/2 cup of boiling water and stir. Cover bowl with a large plate and allow couscous to steam for 5 minutes. Fluff with a fork.

Add tomatoes, cucumber, bell pepper, green onions, parsley, and basil. Stir together olive oil, white balsamic vinegar, salt, and pepper in a cup. Pour over couscous salad and mix well.

Info | Cheesecake Factory Vegan Cobb Salad Nutrition

prep: 25 mins cook: 5 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Vegan Couscous Salad

Salad, Grains,