Easy Vegan Couscous Salad (Mediterranean-Style)

Toasting the couscous gives it an extra nuttiness and texture, but this step is completely optional. If you don't have a pan with a tight-fitting lid, simply combine the dried couscous and hot liquid in a heat-proof bowl before mixing together with the other ingredients.

To turn this side dish into a healthy vegan main, try adding chickpeas, nuts, or seeds. Looking for more side dish inspiration? See these recipes for spinach couscous, vegan three-bean salad, and dairy-free potato salad.

Why you'll love this recipe

• It requires just 9 main ingredients
• It all comes together in under 20 minutes
• Couscous is a handy store-cupboard ingredient with a long shelf life (just like pasta)
• There's no need to cook the veg – simply chop and combine with the steamed couscous and dressing

Recipe testing notes

Measuring cup: I'd recommend using a standard US measuring cup, however the main thing is that you use the same vessel to measure both the couscous and water amounts (see more detailed section on couscous to water ratio below).

Pan with lid: If toasting the couscous (recommended), do this in an uncovered pan with a separate tight-fitting lid that you can then use for the steaming step (see process photos below).

Fresh herbs: This recipe suggests fresh basil, however parsley, mint, and coriander – or a combination of these – would also work well here (see more variations and tips for vegan couscous).

Is couscous vegan?

Yes, vegans can eat couscous. While couscous dishes may sometimes include non-vegan ingredients such as cheese or meat, the small semolina pearls themselves are completely plant-based.

It's basically the same as dried pasta, which is usually vegan (unlike fresh pasta made with egg).

Looking for more vegan couscous recipes? Check these out: 👇

Is vegan couscous salad healthy?

This recipe provides a tasty side dish that's filling while still low in saturated fat and calories. In one serving, you'll find:

• Calories: 248 kcal
• Vitamin C: 38 mg (46% of RDA)
• Fibre: 4 g (17% of RDA)
• Protein: 6 g (12% of RDA)
• Saturated fat: 1 g (6% of RDA)

(Amounts based on a third-party nutrition calculator)

How to make vegan couscous salad

To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives (1).

In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper.

If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on (2).

Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast for around 5 minutes or until golden brown, moving regularly to avoid burning (3).

Note: I like to make couscous in a pan with a tight-fitting lid, as it lets me toast the couscous first. Toasting isn't necessary but adds extra flavour. If you don't want to do this, you can just add the dried couscous and liquid to a heat-proof bowl with a lid or cling film (plastic wrap) to create a tight fit.

Once the couscous is toasted, remove the pan from the heat and pour over the boiling water or vegan stock.

Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (4).

Once the couscous is tender, fluff it up lightly using a fork (5).

Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous and lemon dressing, then mix everything together well (6).

Adjust the seasoning to taste and serve.

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

You can also check out my full list of vegan side dishes and vegan BBQ recipes.

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