Vegan Couscous Salad

Take a trip to the Mediterranean with this vegan couscous salad! Its refreshing flavors, colorful presentation, and wholesome ingredients make it a perfect addition to your summer menu. Whether you're serving it as a light lunch or a side dish, this salad is sure to be a hit!

Why you’ll love this recipe

• Nutrient-rich: This vegan couscous salad is packed with fresh veggies and whole grains, providing you with essential nutrients and fiber.
• Crowd-pleasing: The fresh, tangy flavors make vegan couscous salad the ideal dish for all ages and dietary preferences.
• Ideal for meal prep: Vegan couscous salad stores well in the fridge, meaning it’s great for meal prep or a make-ahead dish for gatherings.

Summery vegan couscous salad

If you’re looking to be transported to the sunny shores of the Mediterranean, this vegan couscous salad will take you there! It features the perfect balance of tangy, earthy, and refreshing flavors.

I love the combination of olives, sun-dried tomatoes, and fresh veggies like cucumbers, bell peppers, and grape tomatoes. But the real star of the show is Israeli couscous, which adds a tender chewiness and absorbs the flavors like a sponge.

Toss everything with dairy-free pesto and vegan feta for a hearty, filling, and refreshing meal. It's the perfect dish for a summer lunch, picnic, or as a side to your favorite Mediterranean main.

Ingredients & Substitutions

• Israeli couscous: This variety of couscous has a larger size and chewier texture than regular couscous, making it perfect for salads. If you can't find it, substitute it with regular couscous or quinoa.
• Mini cucumbers: Also known as Persian cucumbers, these add a cool and refreshing crunch. If you don’t have access to mini cucumbers, English cucumbers work well too.
• Bell pepper: Adds sweetness and color to the salad. Any color bell pepper will do.
• Red onion: Provides a sharp bite. If you prefer a milder onion flavor, substitute red onion with green onions or shallots.
• Sun-dried tomatoes: Adds a tangy and sweet flavor. If you're not a fan or don’t have access, try using fresh tomatoes or roasted red peppers instead.
• Kalamata olives: Bring a salty and briny element to the salad. Feel free to experiment with different types of olives, like Gaeta, Cerignola, or Castelvetrano.
• Grape tomatoes: Impart sweetness and juiciness. No cherry tomatoes on hand? Use cherry tomatoes or Campari tomatoes (tomatoes on the vine).
• Dairy-free pesto: Adds a burst of fresh and herby flavor. You can make your own dairy-free pesto or use a store-bought vegan version.
• Vegan feta: Optional but gives a creamy texture and tangy, salty flavor. Feel free to leave it out or substitute it with other vegan cheeses.

How to make vegan couscous salad

• Step 1: Start by cooking the Israeli couscous according to the package instructions. Once it's ready, drain it, give it a quick rinse with cold water, and set it aside in a large mixing bowl.

• Step 2: While the couscous is cooking, slice or dice your cucumbers, bell pepper, red onion, grape tomatoes, sun-dried tomatoes, and olives. Try to keep them relatively the same size for a consistent eating experience.

• Step 3: Once everything is ready, mix the pesto into the couscous until everything is well coated. Then toss in the veggies into the mixing bowl with the couscous. If you're using vegan feta cheese, crumble it on top as a garnish before serving.

What to serve with vegan couscous salad

Turn your vegan couscous salad into a full backyard barbecue feast by pairing it with some of these options:

• Orzo pesto salad
• Lemon orzo salad
• Dairy-free potato salad
• Amish potato salad
• Vegan bean salad
• Grilled or baked tofu or tempeh

Storage & Reheating

If you end up with leftover vegan couscous salad or want to meal prep it, follow these tips:

• Fridge: Store your salad in an airtight container in the fridge for up to 5 days.
• Freezer: I don’t recommend freezing this salad as it can affect the texture of the vegetables too much.
• Prep ahead: You can chop all the veggies and cook the couscous ahead of time. Just be sure to add the pesto and cheese right before serving.

Variations

• Gluten-free: Swap the Israeli couscous for quinoa or rice.
• More protein: Add legumes like chickpeas or lentils to bulk the salad up.
• Roasted veggies: Use roasted bell peppers or eggplant instead of fresh veggies.
• Herbs: Add a mix of fresh herbs like parsley, mint, and dill.
• Dressing: Try this vegan couscous salad with a lemon-tahini dressing or a simple vinaigrette.

Top tips

• Use fresh ingredients: This salad is all about freshness, so use the best quality produce you can find.
• Chop the veggies evenly: Try to chop your veggies into similar-sized pieces for an even disbursement of flavor in each bite.
• Don't skip the rinse: Rinse the cooked couscous under cold water to stop the cooking process and cool it down.
• Save the pesto: Mix in the pesto right before serving your salad to keep the flavors vibrant and fresh.
• Add cheese last: If you're using vegan feta, add it just before you’re ready to eat so it retains its texture.
• Let it chill: Allow your salad to chill in the fridge for a bit before serving. This helps the flavors develop and meld together.
• Make it ahead: This salad tastes even better the next day. I suggest making a large batch for meal prep or make-ahead lunches.

FAQ

More salad recipes

If you enjoyed this vegan couscous salad, check out some other salad recipes like these:

• Mango Cucumber Salad: Sweet, crunchy, and refreshing!
• Kani Salad: Japanese dish featuring hearts of palm instead of seafood.
• Spicy Cucumber Salad: A 10-minute salad that is light and refreshing.
• Strawberry Goat Cheese Salad: A light and summery side dish.