Vegan Couscous Salad

Pearl couscous, also known as Israeli couscous or giant couscous, is a type of small, round pasta made from semolina or wheat flour. Unlike traditional couscous, which is made from durum wheat and has a finer texture, pearl couscous is larger and has a chewy, pearl-like appearance. It was traditionally hand-rolled, but nowadays, it’s often made by machine.

Pearl couscous is versatile and can be used in a variety of dishes, such as salads, soups, or served as a side dish. Its larger size and slightly chewy texture make it particularly well-suited for absorbing flavors and sauces. It has gained popularity in recent years for its unique texture and ability to add substance to dishes.

The mouthfeel of pearl couscous is somewhat comparable to the bubbles in bubble tea. It is noticeably softer and more pleasant for me than “regular” couscous.

For a vegan couscous salad with vegetables, olives, and lemon garlic dressing, the best type of couscous to use would be pearl couscous (Israeli couscous or giant couscous). Its larger size and chewy texture make it an excellent choice for salads, as it holds up well when mixed with other ingredients and dressing.

Pearl couscous provides a satisfying bite and absorbs the flavors of the dressing and vegetables, enhancing the overall taste and texture of the salad. Its versatility allows it to complement a wide range of ingredients, making it an ideal base for a flavorful and nutritious vegan salad.

If you’re looking for alternatives to couscous for your salad, there are several options depending on your dietary preferences and what you have available:

Quinoa (gluten free): Quinoa is a nutritious, gluten-free grain that works well in salads. It has a slightly nutty flavor and a light, fluffy texture when cooked.

Rice (gluten free): Depending on the type of rice you use, it can be a suitable substitute for couscous in salads. Brown rice, wild rice, or even sushi rice can all work well as a base for a salad.

Bulgur: Bulgur is a whole grain made from cracked wheat. It has a similar texture to couscous but with a slightly chewier consistency. Bulgur is rich in fiber and nutrients, making it a healthy option for salads.

Farro: Farro is an ancient grain with a nutty flavor and chewy texture. It’s high in protein, fiber, and nutrients, making it a nutritious alternative to couscous.

Orzo: Orzo is a type of pasta that looks similar to rice. It has a small, rice-like shape and a tender texture when cooked. Orzo works well in salads and adds a subtle pasta flavor to the dish.

These alternatives can be cooked according to package instructions and then used as a replacement for couscous in your salad recipe. Experiment with different grains to find the one that best suits your taste preferences and dietary needs.

1 to 2 ratio of couscous and water (broth) allows the couscous to absorb enough liquid and become tender without being overly mushy. Put it in boiling water (broth) and simmer for 8 minutes or follow the instructions on the package.

A vegan couscous salad with vegetables, olives, and lemon garlic dressing pairs well with a variety of dishes to create a balanced and satisfying meal. Here are some serving suggestions:

Grilled or Roasted Vegetables: Serve the couscous salad alongside grilled or roasted vegetables such as bell peppers, zucchini, eggplant, or asparagus. The smoky flavors of the grilled or roasted vegetables complement the freshness of the salad.

Protein Options: Add a protein component to the meal for added satiety. Grilled tofu, chickpeas, lentils, or marinated tempeh are all excellent vegan options that can be served alongside the couscous salad.

Hummus and Pita Bread: Serve the couscous salad with a side of creamy hummus and warm pita bread. The combination of flavors and textures is both satisfying and delicious.

Falafel: Serve the couscous salad with homemade or store-bought falafel for a Middle Eastern-inspired meal. The crispy falafel adds protein and texture to the dish.

Fresh Fruit: Serve the couscous salad with a side of fresh fruit such as sliced watermelon, grapes, or berries for a refreshing and light dessert option.

Green Salad: Serve the couscous salad alongside a simple green salad dressed with a light vinaigrette for a complete and well-rounded meal.

Serve it as a side for vegan jackfruit sandwich or vegan sloppy joes to complete a quick summer meal.

These serving options provide a variety of flavors, textures, and nutrients to complement the couscous salad and create a delicious and satisfying meal. Adjust the serving suggestions based on your taste preferences and dietary needs.

Refrigerate it in the airtight container for up to 4 days. There is no need to keep the dressing separate from the salad.

You can use any type of tomatoes and bell peppers for this salad, as well as other veggies like zucchini, baby spinach or corn.

Don’t want it to be too pungent? Skip the garlic and use scallions instead of red onion.

Use dried herbs instead of fresh. Typically, you would use about one-third of the amount of fresh herbs compared to dried herbs in a recipe.

Add lentils, white, black or kidney beans instead of chickpeas for a source of vegan protein.

Use tahini dressing if you prefer creamy, nutty flavors with a hint of richness to complement your salad.