Vegan Couscous Salad

5 from 5 votes

This vegan couscous salad is easy, fresh, crunchy, and nutritious. Follow our recommendations or make it with your favorite veggies.Toss it with a simple homemade lemon vinaigrette and fresh herbs to make this easy, delicious and healthy meal.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Main Course, salad, Starter

Cuisine: Mediterranean

Keyword: couscous, healthy, quick lunch

Servings: to 6 people

Calories: 460kcal

Author: Nico

Ingredients

Lemon Vinaigrette

1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons olive oil extra virgin
4 tablespoons parsley finely chopped
½ teaspoon salt
2 twists pepper
1 clove garlic grated, optional

For the Couscous

1 cup couscous
1 cup water
1 teaspoon salt

Veggies

1 can (15-ounce) chickpeas drained
1 cup cherry tomatoes cut in 4 pieces
1 cup cucumber chopped
1 cup bell pepper yellow, chopped
½ cup red onion finely chopped
½ cup olives sliced
2 tablespoons pine nuts

USA - Metric

Instructions

Make the Vinaigrette

To a small bowl add the lemon zest, lemon juice, extra virgin olive oil, salt, pepper, and whisk well till the ingredients are mixed together.
Now add the finely chopped parsley and the grated garlic and stir.

Marinate the Chickpeas

Drain and rinse the chickpeas under cold water then transfer them into a bowl. Pour the lemon vinaigrette onto the chickpeas, mix and set aside while you cut the vegetables.

Chop the Veggies

Cut the bell pepper open, remove the stem and seeds, then chop it into small pieces. Cut the cherry tomatoes into four pieces. Cut the cucumber in half, then each half in half again, and slice into triangles.
Finely chop the onion. Cut the olives into thin slices.
For a more aromatic salad you can finely chop some basil or mint too. Also, lightly toast the pine nuts on a pan for a couple of minutes.

Cook the Couscous

Add the couscous and salt to a large mixing bowl, boil the water, and add it to the couscous.
Give it a quick stir so that the water covers the couscous. Cover the bowl with a lid and set aside for 5 minutes.
After 5 minutes, when the water has been fully absorbed, fluff up the couscous with a fork, scraping it with the tips of the fork until all lumps are gone and the couscous is soft and fluffy.

Build the Salad

Now add the rest of the ingredients to the couscous: chickpeas with vinaigrette, bell pepper, cherry tomatoes, cucumber, onion, olives, pine nuts, and if you like some extra fresh herbs.
Mix well with a spoon, then taste and adjust for salt.
Serve the couscous salad immediately or store in the fridge for up to 3 days.

Notes

Nutritional Values are for 1 portion out of 4.

For substitution ideas, see the chapter "Ingredients and Substitutions" at the beginning of the page.

Nutrition