I couldn’t wait to make this salad after seeing it on Joy the Baker, a lovely and witty blogger you should definitely check out. (Many of her recipes are not vegan but she does have some delicious recipes that are!) The salad calls for Israeli couscous, blueberries, pecans, lemon, capers, and fresh parsley. Her recipe also called for Parmesan cheese, which I replaced with about 1 tbsp. of nutritional yeast for flavor or it can be left out. I also ended up using walnuts instead of pecans because that is what I had on hand.

Israeli Couscous, Blueberry, and Walnut Salad

Ingredients

• 1 cup Israeli couscous
• 2 cups water
• 2 tbsp. olive oil
• Juice of 1 lemon
• 1 tbsp. whole grain mustard
• 1 tbsp. capers
• 1 tsp. lemon zest
• 1/2 cup toasted walnuts
• 1 cupblueberries
• 1/4 cup fresh parsley
• 1-2 cups fresh greens
• 1-2 tbsp. nutritional yeast
• Salt and pepper to taste

Cooking Directions

1. Bring water to a boil and add the couscous. Reduce to a simmer. Season with salt and pepper. Cook for 12 minutes or until tender. Drain under cold water and set aside.
2. Whisk together the olive oil, mustard, lemon juice, capers, lemon zest, salt, and pepper to make the dressing.
3. Toss the blueberries, fresh greens, parsley, and walnuts into the couscous. Toss with dressing. Top with nutritional yeast.

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