Couscous, Walnut, and Tomato Salad

A quick and tasty salad can be on the table in less than 20 minutes, with this delightful recipe featuring cooked, whole wheat couscous. If you would like to make this dish gluten free, simply substitute cooked quinoa or brown rice, for the couscous.


Couscous, Walnut, and Tomato Salad

Makes 4 to 6 servings


3 1/2 cups cooked whole wheat couscous

1/2 teaspoon dried parsley

1 teaspoon all-purpose seasoning

16 to 18 grape or cherry tomatoes, halved

1/2 cup walnut halves, chopped

1 large stalk of celery, with leaves, diced

18 to 20 pitted Kalamata olives, diced

2 tablespoons freshly squeezed lemon juice

1 tablespoon extra-virgin olive oil, plus more as needed

1/4 teaspoon sea salt, plus more to taste

Dash of garlic powder

Dash of cayenne pepper

Several grinds freshly ground black pepper


To make the salad, put the couscous, parsley, all-purpose seasoning, tomatoes, walnuts, celery, and olives, in a large bowl and stir to combine. Sprinkle with sea salt, and stir to combine.


To make the dressing, put the lemon juice, olive oil, garlic powder, and cayenne pepper, in a small bowl and stir with a whisk to combine. Pour the dressing over the salad and gently stir to combine coat. Add black pepper, to taste. Add more sea salt, to taste. Cover and refrigerate for 1 to 6 hours before serving.


Laura Theodore is a recognized public television personality, vegan chef, cookbook author, radio host, and award-winning actor and recording artist. Laura is the creator and on-camera host of the highly successful, Jazzy Vegetarian plant-based vegan cooking series on public television, and she is author of four vegan cookbooks, including Laura Theodore's Vegan-Ease, Jazzy Vegetarian Classics, Jazzy Vegetarian’s Deliciously Vegan and Jazzy Vegetarian. You can purchase a signed copy of any of Laura’s excellent books, HERE.