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Vegan Curried Couscous Salad

This curried couscous salad is the best, most flavorful couscous salad I have ever made. It’s loaded with chickpeas and fresh vegetables, vegan, healthy, and utterly delicious.

Prep Time
20 mins
Total Time
20 mins
Servings: 4
Calories: 248 kcal
Course: Salad
Cuisine: Middle Eastern

Ingredients

  • 1 ¼ cup couscous 250 g/ 9 oz
  • 1 ¼ cup good vegetable stock hot, 300 ml/ 10 fl.oz, Note 1
  • 1 teaspoon green curry paste
  • 1 tablespoon concentrated tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 can chickpeas 400 g/ 14 oz, Note 2
  • 2 bell peppers red and/or yellow, chopped, Note 3
  • 3 green onions finely sliced
  • A pinch of chili flakes optional
  • Fine sea salt and black pepper
  • fresh parsley Note 4

Instructions

    Cup of Yum
  1. Soaking time: Read the couscous package instructions to determine the amount of liquid you need for soaking the couscous; this may vary from brand to brand.
  2. Soak couscous: Place the couscous into a large bowl. Whisk the green curry paste into the hot vegetable stock and pour the mixture over the couscous. Let stand for 10 minutes or according to the packet's instructions. Fluff with a fork.
  3. Dressing: In a small bowl, whisk 1 tablespoon tomato paste, 1 tablespoon soy sauce, 1 tablespoon vinegar, 2 tablespoons olive oil, and 1 teaspoon ground cumin. Add the mixture to the couscous and stir well. Add salt and pepper to taste.
  4. Add vegetables: 1 can of drained chickpeas, 2 chopped bell peppers, and 3 finely sliced green onions.
  5. Taste again and add more seasoning as needed. Adjust the taste with more vinegar, chili flakes, and salt and pepper if necessary.
  6. Sprinkle with finely chopped parsley (Note 5).

Notes

  • Vegetable stock made with boiling water and a vegetable stock cube, powder, or paste.
  • Chickpeas: Or the same amount of cooked chickpeas, about 7 oz/ 200 g.
  • Additions: Add chopped cherry tomatoes, cucumbers, black or green olives, rocket, or avocado. Non-vegan additions: feta cheese or grilled chicken breast pieces.
  • Sub with other fresh herbs like cilantro, basil, or dill
  • Store: The curried couscous salad can be refrigerated in an airtight container for 3-4 days. If using avocado or tomatoes, try to consume the salad within 24 hours; the avocado will turn brown, and chopped tomatoes tend to get soggy.

Nutrition Information

Serving 1/4 of the dish Calories 248kcal (12%) Carbohydrates 35g (12%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Sodium 958mg (40%) Fiber 6g (24%) Sugar 5g (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 248

% Daily Value*

Serving 1/4 of the dish
Calories 248kcal 12%
Carbohydrates 35g 12%
Protein 8g 16%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 7g 41%
Sodium 958mg 40%
Fiber 6g 24%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.