🌿 Golden Harvest Couscous Salad

Friday nights don’t always have to mean takeout 🍕✨

This Golden Harvest Couscous Salad is the perfect Low-Key Vegan Friday recipe — fresh, cozy, and ready faster than delivery. With juicy tomatoes, crisp cucumbers, crispy roasted chickpeas, and a creamy lemon-dill dressing, it’s the kind of simple, seasonal dish that feels special without any fuss.

🛒 Ingredients

For the Salad

• 1 cup couscous, cooked & fluffed

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1 cup crispy roasted chickpeas

• 2 tbsp fresh dill, chopped

For the Lemon-Dill Dressing

• 3 tbsp olive oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1 tsp maple syrup (optional)

• 2 tbsp fresh dill, chopped

• Salt & pepper, to taste

👩‍🍳 Directions

1. Roast the chickpeas → Preheat oven to 400°F. Toss chickpeas with olive oil, salt, and pepper, then roast for 20–25 minutes until crispy and golden.

2. Prep the couscous → Cook according to package instructions, then fluff with a fork.

3. Mix the salad → In a large bowl, combine couscous, tomatoes, cucumber, and dill.

4. Whisk the dressing → In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, dill, salt, and pepper until smooth and creamy.

5. Assemble → Add roasted chickpeas to the salad, drizzle with dressing, and toss gently to coat.

💡 Notes

• For extra crunch, add diced bell pepper or thinly sliced radishes.

• This salad keeps well in the fridge for 2–3 days — just store the dressing separately and toss before serving.

• Gluten-free? Swap couscous for quinoa or millet.

Golden, fresh, and cozy — this couscous salad is exactly the kind of Low-Key Vegan Friday recipe you’ll want on repeat. 🌿✨