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Vegan Couscous Salad Recipe

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★★★★★

4.9 from 81 reviews

A fresh and vibrant vegan couscous salad featuring a blend of crisp vegetables and a zesty lemon vinaigrette, perfect as a light lunch or side dish.

Ingredients

Scale

Couscous and Broth

  • 2 tablespoons olive oil
  • 2 cubes plant-based bouillon cubes
  • 1 8-ounce package dry couscous
  • 4 ½ cups water

Lemon Vinaigrette Dressing

  • 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

Salad Vegetables

  • 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

  1. Prepare Couscous: In a medium-sized pot, combine water, plant-based bouillon cubes, and 2 tablespoons olive oil and bring to a rolling boil. When boiling, add couscous, cover, and reduce heat to medium-high. Cook for around 8-10 minutes according to package directions.
  2. Make Lemon Vinaigrette: While couscous is boiling, 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 until emulsified. Set aside.
  3. Cool Couscous: Remove couscous from heat and drain excess water if any. Allow couscous to cool as you prepare the vegetables.
  4. Prepare Vegetables: In a large bowl, combine chopped baby spinach, roughly chopped snow peas, thinly sliced radish, finely diced red onion, halved cherry tomatoes, chopped cucumbers, and chopped green onion.
  5. Combine Salad: Add cooled couscous to the vegetable mix. Fold together with salt, pepper, and the prepared lemon vinaigrette dressing until evenly mixed.
  6. Serve: Serve salad garnished with fresh herbs such as dill or parsley, lemon wedges, or plant-based feta cheese as desired.

Notes

  • For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
  • Feel free to add other fresh herbs like mint or basil for extra freshness.
  • Plant-based feta or your favorite vegan cheese can be added to enhance creaminess.
  • Adjust salt and pepper to taste after mixing to suit your preference.
  • This salad keeps well in an airtight container refrigerated for up to 3 days.

Keywords: vegan couscous salad, vegan salad, Mediterranean salad, lemon vinaigrette, plant-based dish, healthy lunch, vegan recipes

Find it online: https://miarosetti.com/vegan-couscous-salad-recipe/