5.0 from 3 votes
Vegan Couscous Salad
Easy vegan couscous salad with pearl couscous, fresh vegetables, olives, and a zesty lemon garlic dressing is full of Mediterranean flavors!
Cook Time
mins
Total Time
20 mins
Servings: 6 servings
Calories: 386 kcal
Course:
Salad
Cuisine:
Mediterranean , Israeli
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!
Cup of Yum
Notes
- 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.
- If you're looking for alternatives to couscous for your salad, you can use quinoa, brown rice (both gluten free), bulgur, farro or orzo.
- Use 1 to 2 ratio of couscous and water (broth) for the couscous to absorb enough liquid and become tender without being overly mushy.
- 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.
- Refrigerate it in the airtight container for up to 4 days. There is no need to keep the dressing separate from the salad.
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Sodium
160mg
(7%)
Potassium
412mg
(12%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1587IU
(32%)
Vitamin C
45mg
(50%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 160mg | 7% |
| Potassium | 412mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1587IU | 32% |
| Vitamin C | 45mg | 50% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.