Do you know about the Mediterranean diet? This gluten free vegan couscous salad is a bright example of how nutritious and delicious it can be!
Get yourself some gluten free couscous, a handful of cherry tomatoes and some basil leaves. This Mediterranean diet style dish is ideal for a summer lunch, even to be consumed on the beach or at work.
When it’s hot, there’s no need to give up the idea of a fresh and nutritious lunch. In these cases, a Gluten free vegan couscous salad is really an excellent solution, because it offers a healthy, satiating and vegetarian alternative.
You will need:
- 80g of gluten free couscous
- 100ml of water per 80g of couscous
- Two eggplants
- A handful of cherry tomatoes
- 2 tbsp of olives
- Some basil leaves
- Olive oil and salt as needed
Bring the water to a boil in a saucepan. When the water boils, pour the couscous and stir immediately until the water is absorbed. Turn off the heat and let it cool completely.
Cut the eggplants into small cubes and cook them in a pan over medium heat without adding oil, so as to “roast” them rather than fry or stew them. Stir often to prevent them from burning. Let them cool.
Cut the cherry tomatoes into cubes and the olives into slices. Coarsely chop some fresh basil leaves.
Season your couscous with eggplants, diced tomatoes, olives and coarsely chopped basil. Serve cold with a drizzle of extra virgin olive oil and salt according to your taste.