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Vegan Couscous Salad
5 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
20 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 tomato
  • 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 basil fresh
  • 1 tbsp Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 tsp lemon zest
  • 3 tbsp lemon juice
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. 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!

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 (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%)

Nutrition Facts

Serving: 6 servings

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.