Remove the feta cheese from the recipe and the dish will be vegan

Equipment Needed

Measuring cups and spoons, knife, cutting board, large bowl, strainer and a pot


Boil the couscous according to package instructions using vegetable stock instead of water.

Once the couscous is done set aside and let it cool. Chop all of the salad toppings and place them into a large mixing bowl. 

Mix the cooled couscous with the vegetables and drizzle with olive oil, balsamic vinegar and chopped parsley. Season liberally with salt and pepper. Let rest 30 minutes, mix thoroughly and enjoy.