Name: Vegan Couscous Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 2 cubes plant-based bouillon cubes; 1 8-ounce package dry couscous; 4 ½ cups water; ½ cup olive oil; ¼ cup lemon juice; 1 tablespoon Dijon mustard (or to taste); 2 tablespoons red wine vinegar; 1 clove garlic (minced); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon salt; ¼ teaspoon ground black pepper; 2 cups baby spinach leaves (chopped); 1 cup snow peas (roughly chopped); ½ cup radish (thinly sliced); ¼ cup red onion (finely diced); ¼ cup cherry tomatoes (sliced in half); ¼ cup chopped cucumbers; 1 green onion (chopped); Salt (to taste); Black pepper (to taste)

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Introduction

This vibrant vegan couscous salad is a refreshing and flavorful dish perfect for any meal. Packed with fresh vegetables and a zesty lemon vinaigrette, it’s easy to make and wonderfully satisfying.

A white speckled plate holds a fresh salad with three layers: the bottom layer is made of small, round, pale yellow grains; on top are bright green spinach leaves mixed with thin slices of red and white radish, along with chunks of light green cucumber; the salad is sprinkled with white crumbly cheese and garnished with thin sprigs of fresh dill. Two silver spoons rest on the plate, partially inside the salad. In the background, a small white speckled bowl filled with white cheese and a small glass jar containing a light yellow dressing sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
2 cubes plant-based bouillon cubes
1 8-ounce package dry couscous
4 ½ cups water
½ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard (or to taste)
2 tablespoons red wine vinegar
1 clove garlic (minced)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups baby spinach leaves (chopped)
1 cup snow peas (roughly chopped)
½ cup radish (thinly sliced)
¼ cup red onion (finely diced)
¼ cup cherry tomatoes (sliced in half)
¼ cup chopped cucumbers
1 green onion (chopped)
Salt (to taste)
Black pepper (to taste)

Instructions

Step 1: In a medium-sized pot, combine the water, plant-based bouillon cubes, and 2 tablespoons olive oil. Bring to a rolling boil over medium-high heat.
Step 2: Once boiling, stir in the dry couscous, cover the pot, and reduce heat to medium-high. Cook according to package directions, usually about 8–10 minutes.
Step 3: While the couscous cooks, whisk together ½ cup olive oil, lemon juice, Dijon mustard, red wine vinegar, minced garlic, onion powder, garlic powder, 1 teaspoon salt, and ¼ teaspoon black pepper in a small bowl or jar to make the lemon vinaigrette. Set aside.
Step 4: Remove the couscous from heat, drain any excess liquid if needed, and let it cool.
Step 5: In a large bowl, combine chopped baby spinach, snow peas, radish, red onion, cherry tomatoes, cucumbers, and green onion.
Step 6: Add the cooled couscous to the vegetables. Pour the lemon vinaigrette over everything and gently fold to combine. Adjust seasoning with salt and black pepper to taste.
Step 7: Serve the salad as is, or garnish with fresh herbs like dill or parsley, a lemon wedge, or plant-based feta for extra flavor.

Tips & Variations

For a nuttier flavor, toast the dry couscous in a dry pan for a few minutes before boiling.
Add some chopped fresh herbs such as mint or cilantro to brighten the salad even more.
Substitute snow peas with sugar snap peas or green beans if preferred.
To add protein, toss in cooked chickpeas or your favorite plant-based protein.
If you like a bit of heat, sprinkle in some crushed red pepper flakes to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after a few hours of chilling. When ready to serve again, stir gently and add extra fresh lemon juice or olive oil if it seems dry. This salad is best served cold or at room temperature.

How to Serve

A white speckled plate holds a mixed salad made of three main layers. The bottom layer is small yellow pearl couscous spread evenly. The middle layer is fresh green spinach leaves, diced light green cucumber, and thin pink radish slices mixed throughout. The top layer is small red cherry tomato halves and white crumbled cheese sprinkled lightly all over the salad. The plate sits on a white marbled surface with lemon slices, a white bowl with white cheese and a wooden-handled spoon, and a smaller white speckled plate with a fork nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant couscous for this recipe?

Yes, instant couscous works well and typically cooks faster. Just follow the package instructions for cooking and proceed with the recipe.

Is this salad suitable for meal prep?

Absolutely! This vegan couscous salad keeps well for a few days and makes a convenient, healthy lunch or side dish. Keep the dressing separate if you prefer to add it fresh each day.