Non-GMO Recipe: Brown Rice Couscous & Veggie Salad

by | Updated: December 2nd, 2016

Couscous—tiny granules of pasta (technically crushed durum wheat semolina)—cooks up fluffy and soft to make a fun side dish or staple for cold pasta salads. But if you’re following a gluten-free diet, popular white and wheat varieties are off limits. No need to cave to a couscous-free existence! There’s an alternative – 100% wheat free – made from brown rice. With the same light texture but a slightly nuttier flavor, brown rice couscous takes a little longer to cook than the traditional kind (15 minutes rather than five), but it’s definitely worth the wait. Try it in this easy, vegan salad.

Brown Rice Couscous Salad

Makes 4 cups


½ cup brown rice couscous
1 cup diced: carrots, celery with leaves, red bell pepper
10 pitted green olives, roughly chopped
½ tsp. dried thyme
¼ tsp. sea salt
1/8 tsp. black pepper
Juice of one lemon
Extra-virgin olive oil


  1. Toss spices with brown rice couscous, then cook according to package directions.
  2. Toss couscous with lemon juice and olive oil when finished cooking.
  3. Stir in veggies and olives before serving.

Tip: the best place to buy non-GMO foods & snacks is at!