Vegan Couscous Salad

Easy vegan couscous salad with pearl couscous, fresh vegetables, olives, and a zesty lemon garlic dressing is full of Mediterranean flavors!

Course Salad

Cuisine israeli, Mediterranean

Cook Time 20

Total Time 20

Servings servings

Calories 386kcal

Author Elena Szeliga

Cost $7

Equipment

Ingredients

For the salad

7 oz or 200 g pearl couscous
1.7 q or 1 2/3 cup or 400 ml vegetable broth or water
1/2 English cucumber
1 bell pepper
9 oz or 250 g cherry tomatoes
1 cup or 165 g chickpeas
1/2 red onion
3 tablespoons flat-leaf parsley chopped
1/3 cup kalamata olives

For the dressing

1 clove garlic
4 tbsp or 1/4 cup fresh basil
1 tbsp Dijon mustard
1/2 cup extra virgin olive oil
1 tsp lemon zest
3 tbsp lemon juice
salt and pepper to taste

Instructions

In a medium pot, bring the veggie broth (or water) to a boil and add pearl couscous. Simmer for 8 minutes or follow the instructions on the package.
Chop the veggies and olives. For the dressing combine all the ingredients in a bowl of a food processor and blend. Alternatively, mince the garlic and chop the basil and whisk in a medium bowl.
Combine couscous, chopped veggies and the dressing. Enjoy!

Video

Notes

1.Substitutions: 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.

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

Add lentils, white, black or kidney beans instead of chickpeas.

2. If you're looking for alternatives to couscous for your salad, you can use quinoa, brown rice (both gluten free), bulgur, farro or orzo.

3. Use 1 to 2 ratio of couscous and water (broth) for the couscous to absorb enough liquid and become tender without being overly mushy.

4. This salad pairs well with grilled or roasted vegetables, grilled tofu, chickpeas, lentils, or marinated tempeh, hummus and warm pita bread, falafel, fresh fruit or a simple green salad. Serve it as a side for vegan jackfruit sandwich or vegan sloppy joes to complete a quick summer meal.

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

Nutrition