This post may contain affiliate links. Read our disclosure policy
Light Vegan Couscous Salad Recipe
This is one of my earliest recipes ever! As the name implies, I wanted a really light lunch that would give me lots of fuel and make me feel good. I also didn’t have much time on my hands, so I was kind of at a loss for what to do for lunch.
I love some starch in my salads. I’ve never been the type to eat a salad of just greens. Uh, no thanks! I’ll only do greens if it’s a Chicken Caesar salad! But a big bowl of spinach with other things just isn’t for me, unless it’s paired with a protein and a starch. That alone just isn’t enough!
I feel that adding some complex carbohydrates really bulks up a salad and makes it feel more filling. Not to mention also very aesthetically pleasing! I love couscous and quinoa salads, and I’ll definitely share some more recipes!
This salad has fresh beefsteak tomatoes, cucumber, onions, and is garnished with some chopped green onions. This combination is so simple but it tastes amazing! What brings it all together is curry powder! The best part? This should take you less than 20 minutes to make! This is almost effortless! So get ready to read on and try this recipe out!
Tell Me More About Couscous
Couscous actually originates from North Africa, they are tiny steamed balls of durum semolina flour. It is commonly misinterpreted as a grain, but it’s actually pasta! Couscous is unbelievably simple to make. It traditionally is served with stews or saucy mains. However, people are using it a lot in salads these days, and I see why!
There are three types of couscous:
- Moroccan couscous. The smallest kind of couscous. It’s grainy and is basically the size of semolina.
- Israeli couscous. This type of couscous is also known as pearl couscous. It is a bit larger and looks like small pieces of pasta.
- Lebanese couscous. This is also known as Moghrabieh couscous. These are even larger beads, about the size of chickpeas.
Source: Cooking Light
Simply follow the package directions to cook the perfect couscous. In my experience, Moroccan couscous is the fastest to cook. It cooks in about 2 minutes, no joke! I just add the water and bring it up to a simmer. Then, cover the pot and the magic happens without me doing anything to it! Pearl couscous is a bit more involved, but it doesn’t take that much longer - it’s just like cooking pasta!
I’m using pearl couscous in this recipe simply because I find it to look very stylish! That’s all! You can definitely substitute Moroccan couscous for pearl couscous if you want to save time. I tried it myself to see, and it doesn’t look half bad!
Please forgive me for forgetting the green onions as garnish, though! I bought green onions specifically for this dish but totally forgot the garnish. #epicfail
I developed this recipe to be convenient and healthy, so do what you gotta do! Whatever couscous you use, the taste won’t be affected and the nutritional benefits won’t change at all!
Tools Needed
Ingredients in This Vegan Couscous Salad Recipe
This ingredient list is nice and short, perfect when you need to get a fast and healthy meal out on the table! Here’s what you’ll need:
- Pearl couscous: I also like to use pearl couscous instead of Moroccan couscous because it has a nuttier flavor. It’ll feel like a heartier salad overall, and it will hold its shape when you add the veggies. If you’re having this as a main, I would recommend you use pearl couscous. However, using Moroccan couscous would be great if you’re serving the salad as a side!
- Fresh garden veggies: Here I’m using onions, tomatoes, and cucumbers. These are classic Mediterranean favorites!
- Green onion: This adds a nice pop of color and is a fragrant garnish! If you don’t have green onions, you can substitute with a few fresh basil leaves for a nice garnish.
- Curry powder: Aside from salt and pepper, this is the only seasoning we need here. This will work some magic with your veggies and the couscous.
How to Make This Light Vegan Couscous Salad Recipe
This vegan couscous salad recipe can be made in 5 quick steps! Be sure to check out the FULL PRINTABLE RECIPE at the bottom of this post, so that you can save it for later! You’ll also have all measurements, cook times, and nutrition info!
Heat a pot on medium heat and add the couscous. I am using a special couscous blend here, which also includes sun-dried tomatoes and red split lentils.
Add 1 1/4 times the amount of water/broth to the pan, and bring it to a boil. Ideally you would flavor the broth with aromatics (fresh herbs, whole spices and chicken/vegetable broth). To assist you with this quick lunch, a blend will work just fine with water.
Then, cover and cook covered as per package directions.
When the couscous has finished cooking, use a fork to fluff up the couscous and set aside for later.
Place a pot on medium heat and add 1 tsp of olive oil.
Sauté the onions until soft.
Add in the tomatoes and cook until it has become soft.
Add in salt, pepper, curry powder.
Bring the mixture to a simmer and cook out the spices for about 4-5 minutes.
Return the couscous to the pot.
Mix well.
Transfer to a serving bowl.
Top with diced cucumbers.
Finish with a garnish of fresh green onion, and enjoy!
Tips & Tricks for This Vegan Couscous Salad Recipe
Follow the ratio of 1 part couscous: 1 1/4 parts liquid to ensure fluffy, well cooked couscous.
If you have extra time on hand, toast the couscous with a touch of olive oil before adding the water. This will add additional flavor and color to the couscous.
Feel free to experiment with the aromatics you use in the couscous. My personal favorites are chopped sundried tomatoes, cherry tomatoes sautéed onions or root vegetables like carrots and celery. You can saute either one of these with the couscous before adding the water or broth. Plus, feel free to finish the couscous with fresh herbs like dill, basil or thyme.
What to Serve This Vegan Couscous Salad Recipe With?
The name sure implies that this is a very light salad! You could eat it on its own if you want, or you could add some Greek yogurt as a dressing to add some creaminess. Note however that the salad will no longer be vegan if you add yogurt.
To keep the salad vegan, I recommend adding in some chickpeas and adding a tahini dressing! You could also enjoy this salad with a slice of pita bread and some hummus on the side! Finally, I think this would make a great side for a mushroom vegan burger or my Power Bean Burger, which is vegan!
Getting the Texture Right
Texture is what makes this couscous salad. Cook the Israeli couscous in 1¼ parts water to 1 part couscous, then fluff it with a fork so the pearls stay separate and springy instead of clumping. Cooking the onion until soft and the beefsteak tomato until it breaks down gives you a mellow, curry-spiced base, and stirring the diced cucumber in right at the end keeps it cool and crunchy against the warm couscous. Spooned into a large bowl, it holds up as a light vegan main for one or as a Mediterranean side dish alongside grilled vegetables — and the texture stays pleasant even chilled the next day.
Easy Swaps and Add-Ins
This couscous salad is endlessly flexible:
- Swap the Israeli couscous for pearl barley or orzo.
- Use garam masala or ras el hanout in place of the curry powder for a different warm spice.
- Stir in chickpeas, crumbled feta, bell pepper, or a handful of herbs like parsley or mint to bulk it up. As written it is naturally vegan.
Is couscous salad gluten-free?▼
Israeli couscous is made from wheat, so it is not gluten-free as written. Swap in a gluten-free grain like quinoa or rice to make a gluten-free version.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).