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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 8 votes
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
  • ½ 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

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.

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.
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* 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
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