By using any brand of frozen vegan meatballs, this dish is a cinch to throw together, even on the busiest nights. If you have a recipe you love, make your meatballs from scratch instead!

Ingredients:

• 1 (10-ounce) package meatless meatballs
• 1/2 cup couscous
• 1/2 cup water
• 1 cup halved cherry tomatoes
• 1 chopped cucumber
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 4 ounces creamy vegan cheese (such as Miyoko’s Creamery)
• 1/2 cup plain non-dairy yogurt
• 1/2 teaspoon grated lemon zest
• 1 tablespoon fresh-squeezed lemon juice
• 1/2 teaspoon chopped fresh oregano

1. Heat the meatballs according to package directions; set aside.
2. Meanwhile, bring the water to a boil in a saucepan. Add the couscous, then cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl.
3. Add the tomatoes and cucumber to the bowl. Whisk together the vinegar and olive oil, then pour over the couscous mixture, tossing to coat. Set aside.
4. In a blender, combine the vegan cheese, yogurt, lemon zest, lemon juice, and oregano. Process until smooth.
5. To serve, place divide the meatballs evenly among portions of the couscous salad, and drizzle with the sauce. This recipe makes a generous portion of sauce, so use half for tonight and save the remaining half for another use!