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    Home Β» Recipes Β» Easy Vegan Couscous Salad (Mediterranean-Style)

    Easy Vegan Couscous Salad (Mediterranean-Style)

    May 25, 2021 by The Pesky Vegan | 8 Comments

    199 shares
    Jump to Recipe >

    Ready in under 20 minutes, this Mediterranean-style vegan couscous salad is quick and simple to make. Packed with fresh veg, olives, and a lemon and garlic dressing, it's a dairy-free and delicious alternative to rice or other side dishes.

    Vegan Couscous Salad Overhead with Lemon, Tomatoes, Olives, Basil, Garlic

    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 Moroccan couscous with chickpeas and roasted veg, spinach couscous, vegan three-bean salad, and crispy roast potatoes.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Mediterranean Couscous Salad Close-Up

    What is couscous?

    Couscous is a dish made from small balls of crushed durum wheat. Popular in North African and Mediterranean cuisine, it cooks quickly and is a great alternative to sides such as rice.

    Although it looks like a grain, couscous is actually more like a type of dried pasta. This is because it's made from semolina, which is a coarser flour that's left over after the finer flour has been removed during the wheat milling process.

    Dried Couscous in Small Bowl

    Is couscous the same as bulgur?

    Although they look similar, bulgur wheat is different from couscous in that it's made from the whole grain of wheat. This is then parboiled, cracked, and used in dishes such as tabbouleh.

    Is couscous vegan?

    Yes, dried couscous is a vegan ingredient. 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).

    Couscous Salad in Bowl with Serving Spoon

    Is couscous gluten-free?

    No, couscous is made from wheat and therefore not gluten-free. It is possible to find gluten-free couscous products, but in reality you may prefer to just make this dish with GF alternatives such as quinoa.

    Note that other ingredients such as quinoa will cook differently to couscous, so cook according to package instructions before combining with the other ingredients. My recipe for vegan quinoa stew also includes instructions on how to cook quinoa.

    What you'll need

    This vegan couscous recipe is all about simple ingredients and fresh summer flavours. These include:

    • Dried couscous, because it would be a terrible couscous salad without it
    • Fresh veg in the form of red pepper, tomato, and cucumber
    • Lemon and basil for a vibrant dressing
    • Extra-virgin olive oil for silkiness and delicious flavour
    List of Ingredients To Make Vegan Couscous Salad

    Couscous to water ratio

    For the couscous to water ratio, it's as simple as using a cup or mug to measure equal volume amounts of dried couscous and kettle-hot water (i.e. boiling water from a kettle). For example, a standard US cup measurement would be equal to approx. 180 g dried couscous and 240 ml water, but the actual vessel ratio is 1:1.

    These ratios can be tricky to work out if you think in terms of the numbers and units (180 g and 240 ml), so just use a small-ish tea or coffee mug if you don't have measurement cups or a measuring jug.

    All that being said, you should always check your specific package instructions. The information may vary slightly depending on the product or couscous variety.

    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).

    6 Process Shots Showing How to Make Vegan Couscous Salad

    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), then 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.

    Final Step Showing Couscous Mixed with Fresh Veg and Lemon Basil Dressing

    Serving suggestions

    This vegan couscous salad is great with a drizzle of extra-virgin olive oil, as well as additional lemon, salt, and pepper to taste. If you're looking to pack some protein and texture into the dish, add crispy roasted chickpeas or your favourite nuts or seeds.

    For a delicious main to try along with this salad, check out these grilled teriyaki tofu steaks and grilled king oyster mushrooms.

    Recipe FAQ

    Is couscous gluten-free?

    No, couscous is not gluten-free.

    What is a gluten-free alternative to couscous?

    If you want a GF alternative to couscous, quinoa and millet are good choices. Note that these will take longer to cook than couscous, so follow the package instructions before mixing together with the veg and dressing.

    What else can I use in place of couscous?

    Other alternatives (not gluten-free) include bulgur wheat and barley. Again, cook these separately according to package instructions.

    How long will this keep?

    You can store this couscous salad in the fridge in an airtight container for up to four days. While it's possible to freeze couscous, I wouldn't recommend freezing this particular dish once the veg and dressing have been mixed in.

    Variations and tips for vegan couscous salad

    Mediterranean Couscous Salad Pictured with Ingredients
    • Add protein: Include chickpeas (or roasted chickpeas), nuts, or seeds to turn this into more of a complete main meal rather than a side dish.
    • Other herbs: Parsley, mint, and coriander – or a combination of these – would all work well here.
    • More zing: Balsamic vinegar is a nice addition, but it's not always strictly vegan so you may want to check.
    • Garlic alternatives: If you don't want to use crushed garlic, you can leave this out or replace with a small amount of finely chopped red onion, spring onions, or chives.
    • Other veg: Sun-dried tomatoes, roasted artichokes, and grated carrot would all be welcome additions in this salad.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Moroccan Couscous with Chickpeas and Roasted Veg
    • Three-Bean Salad with Lemon, Mint and Parsley
    • Cucumber Salad with Sesame Ginger Dressing
    • Vegan Raita with Cucumber and Mint
    • Vegan Waldorf Salad
    • Broad Bean and Mint Dip
    • Crispy Vegan Roast Potatoes
    • 15-Minute Tomato Tahini Pasta

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

    Couscous Salad in Bowl with Serving Spoon

    Easy Vegan Couscous Salad (Mediterranean-Style)

    The Pesky Vegan
    Ready in under 20 minutes, this Mediterranean-style vegan couscous salad is a quick and simple alternative to rice or other side dishes.
    5 from 4 votes
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course, Side Dish
    Cuisine Mediterranean
    Servings 6
    Calories 248 kcal

    Ingredients
     

    • 1 cup (180 g) dried couscous (see notes for ratio info)
    • 1 cup (240 ml) kettle-hot water or vegan stock
    • 1 red pepper, deseeded and diced
    • 4 medium tomatoes, diced
    • Β½ medium cucumber, diced
    • 1 cup (150 g) pitted black olives, sliced in half
    • Zest and juice of 1 lemon
    • 2 tablespoons extra-virgin olive oil (plus more to taste)
    • 2 small cloves garlic, crushed or finely chopped (optional)
    • Salt and pepper, to taste
    • Small handful fresh basil
    Prevent your screen from going dark

    Instructions
     

    • To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives.
    • 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.
    • 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.
      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 (it may take slightly longer depending on the variety).
    • Once soft, fluff up the couscous lightly using a fork.
    • Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous and lemon dressing, then mix everything together well. Adjust the seasoning to taste and serve.
    Rate this recipe πŸ‘‡

    Notes

    Couscous to water ratio: You'll want to use a cup or mug to measure equal amounts of dried couscous to kettle-hot water (i.e. boiling water from a kettle). For example, a standard US cup measurement would be equal to approx. 180 g dried couscous and 240 ml water, but the actual vessel ratio is 1:1.
    That being said, you should always check your specific package instructions. The information may vary slightly depending on the product or couscous variety.
    Gluten-free: Couscous is not gluten-free, but you can replace this with quinoa or millet. These will take longer to cook than couscous, so follow the package instructions before mixing together with the veg and dressing.
    Other grains: Non-GF alternatives include bulgur wheat and barley. Again, cook these separately according to package instructions.
    Add protein: Include chickpeas (or roasted chickpeas), nuts, or seeds to turn this into more of a complete main meal rather than a side dish.
    Other herbs: Parsley, mint, and coriander – or a combination of these – would all work well here.
    More zing: Balsamic vinegar is a nice addition, but it's not always strictly vegan so you may want to check.
    Garlic alternatives: If you don't want to use crushed garlic, you can leave this out or replace with a small amount of finely chopped red onion, spring onions, or chives.
    Other veg: Sun-dried tomatoes, roasted artichokes, and grated carrot would all be welcome additions in this salad.
    Storage: Store this couscous salad in the fridge for up to four days. I wouldn't recommend freezing this particular couscous dish.
    If you liked this recipe, you might also enjoy:
    • Moroccan Couscous with Chickpeas and Roasted Veg
    • Spinach Couscous with Lemon and Garlic
    • Three-Bean Salad with Lemon, Mint and Parsley
    • Vegan Slaw with Sesame Ginger Dressing
    • Courgette Salad with Peanut Dressing
    • Teriyaki Grilled Aubergine
    • Grilled King Oyster Mushrooms
    • Crispy Baked Potato Wedges
    Β 
    * The nutrition info below is for one serving, based on a total of six servings.

    Nutrition

    Calories: 248kcalCarbohydrates: 37gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 554mgPotassium: 357mgFiber: 4gSugar: 3gVitamin A: 1542IUVitamin C: 38mgCalcium: 41mgIron: 1mg
    Nutrition Facts
    Easy Vegan Couscous Salad (Mediterranean-Style)
    Amount Per Serving
    Calories 248 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 554mg24%
    Potassium 357mg10%
    Carbohydrates 37g12%
    Fiber 4g17%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 1542IU31%
    Vitamin C 38mg46%
    Calcium 41mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword summer salad, vegan couscous recipe, vegan Mediterranean dish
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Martha

      November 29, 2022 at 7:18 pm

      5 stars
      Thanks Alistair. Another winner! I toasted whole wheat couscous - Yummy!!
      Love your recipes and ideas - keep them coming!

      Reply
      • The Pesky Vegan

        November 30, 2022 at 6:20 pm

        Cheers Martha, glad you enjoyed it!

        Reply
    2. Claudia

      June 12, 2022 at 9:41 pm

      5 stars
      I made this using quinoa since I was tasked with making the vegan/gluten free option for a baby shower. Multiple people complimented me on how good it was! It was so quick and easy, I'll definitely be making this again for the next get together πŸ™‚

      Reply
      • The Pesky Vegan

        June 14, 2022 at 6:10 pm

        Great to hear it went down well with everyone, thanks very much for the review!

        Reply
    3. Aly

      May 25, 2021 at 11:52 am

      5 stars
      The PERFECT summertime recipe for any meal of the day!

      Reply
      • The Pesky Vegan

        May 26, 2021 at 4:59 pm

        Thanks for the review!

        Reply
      • Vicky

        October 15, 2021 at 6:09 pm

        5 stars
        Quick and tasty! Great recipe thank you 😊

        Reply
        • The Pesky Vegan

          October 18, 2021 at 5:58 pm

          Glad you enjoyed, thanks for the review!

          Reply

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