Name: Vegan Couscous Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 cup (180 g) couscous; 1 1/2 cups (360 ml) water or vegetable broth, hot; 1 cup (200 g) cherry tomatoes, halved; 1 bell pepper, diced (any color), diced; 1/2 cup (100 g) green olives, roughly chopped; 1/2 cup (100 g) grilled eggplant in oil, roughly chopped; 1/2 red onion, finely chopped; 1/2 cup (30 g) fresh parsley, chopped; Salt and pepper, to taste

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This vegan couscous salad is coming to your table in under 20 minutes and is packed with veggies and olives for a delicious Mediterranean-style side dish. The zesty, herby dressing fills it with flavor and you can customize the salad to your heart's content!

A recipe that's as easy as it is delicious, this vegan couscous salad is just perfect for summer. It's light, satisfying, and packed with nutrients while also being super versatile.

This not just a salad, it's a complete meal, boasting a balance of whole grains, vibrant veggies, and a tangy, herb-infused dressing.

You can serve this salad immediately or chill it in the fridge for a couple of hours before serving. It's a great option for a light lunch, a side dish, or a main for a picnic or potluck.

Why you'll love this vegan couscous salad

Super versatile - One of the best things about this salad is that it's incredibly customizable. You can play around with the veggies based on what's in season or what's left in your fridge.
Nutritious and filling - This vegan couscous salad is not just a side dish, it can be a meal in itself. It's packed with a variety of fresh vegetables, whole grains from the couscous, and healthy fats from the olive oil.
Quick and easy - No fancy techniques or hard-to-find ingredients here. Just simple, wholesome ingredients that come together to make a hearty salad.

Ingredients and substitutions

Olive oil - Extra virgin olive oil will add a rich, savory note to your salad dressing. If you want a lighter flavor, you can use avocado oil instead. If you're looking for a more distinct, nutty flavor, try toasted sesame oil.

Lemon juice - This will add a tangy and refreshing note to your dressing, perfect for a summer salad.

If you don't have lemon juice, you can substitute it with other citrus juices such as lime or even a small amount of grapefruit juice.

Dried oregano - A lovely herb that gives your dressing a touch of Italian flavor. However, if you don't have it on hand, dried basil or thyme could work as well.

Couscous - This is a versatile grain that we're toasting to bring out a slightly nutty flavor. For a speedier salad, you can skip the toasting step.

Veggies - I'm using cherry tomatoes, bell pepper, green olives, grilled eggplant, and red onion, but the beauty of this salad is that it's super customizable!

Don't like olives? Leave them out. Love cucumbers? Add them in! Have some leftover roasted veggies from last night? They'd likely be wonderful in this salad.

Extras - I used fresh parsley for an herby touch, but other fresh herbs like mint or dill could be nice as well.

How to make this vegan Mediterranean couscous salad

In a small bowl, combine the olive oil, lemon juice, dried oregano, salt, and ground black pepper. Whisk well to blend the flavors together. Set this dressing aside.

vegan couscous salad making instructions

Heat a large pan over medium heat. Add the couscous to the dry pan, stirring frequently to avoid burning. Continue toasting until the couscous turns a light golden color. This should take about 3-4 minutes. Turn off the heat.

Pour the hot water or vegetable broth directly into the pan with the toasted couscous. Be careful as it may steam up quickly.

Stir well, then cover the pan, and let it sit until the couscous is tender and the liquid is fully absorbed. This should take about 10 minutes.

Meanwhile, prepare the vegetables. Halve the cherry tomatoes, dice the bell pepper, roughly chop the green olives and grilled eggplant, and finely chop the red onion and fresh parsley.

Fluff the couscous with a fork, then add all the ingredients you prepared and toss everything together to combine.

Pour the prepared dressing over the salad. Toss again to make sure everything is well coated in the dressing.

Season the salad with additional salt and pepper to taste.

You can serve this salad immediately, or you can cover it and refrigerate it for a couple of hours to let the flavors develop more.

Leftovers and storage

Leftovers will keep well in the fridge for up to 3 days.
The salad tastes great straight out of the fridge or at room temperature.
I don't recommend freezing this couscous salad.

Recipe notes and tips

Add some toasted nuts or seeds (such as pine nuts, almond slices or sunflower seeds) for a little extra crunch.
If you're toasting the couscous, it's best to do so in a pan that has a tight lid.
If you want to switch it up, you can use Israeli (pearl) couscous. For a gluten-free option, try quinoa, but remember to adjust the cooking time.

If you liked this vegan couscous salad, you might also like some of my other easy plant-based salads:

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Yield: 4