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Vegan Couscous Salad

I like to keep cooking simple but always flavorful. This couscous salad is no different: simple ingredients that, when combined, just work and create a delicious everyday meal that’s effortless to make.

Here’s a step by step video of the recipe:

📝 The ingredients I’ve used for this salad

vegan couscous salad

The ingredients that make up the base of this salad are the following:

  • 1 cup of dried couscous
  • 1 cucumber, about 130 gr
  • 115 grams of cherry tomatoes
  • 1 medium-sized purple onion, about 85 gr
  • 1/3 cup of raisins
  • 1/4 cup of walnuts
  • 12 grams of fresh basil

And then here we have the ingredients for the salad dressing:

  • 1/2 small onion, minced
  • 1/4 cup of flaxseed oil
  • 3 tablespoons of balsamic vinegar
  • 1 and 1/2 teaspoons of dijon mustard
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of fine salt

👨🏻‍🍳 Here’s how easy it is to make this salad

Whenever I want a quick meal, there’s nothing more simple and straightforward than a salad— so to start this recipe, I prepared the couscous by bringing water to a boil (I’ve used my handy kettle for this).

adding the boiled water to the couscous

Once the water was boiling, I poured it over an equal amount of dried couscous that I had placed in a salad bowl. I added a sprinkle of salt and gave it a quick stir.

Then, I let it sit for about 5 minutes until the couscous absorbed all the water. Afterward, I fluffed the couscous with a fork to separate the grains and set it aside to cool.

prepping the veggies

While the couscous was cooling, I got to work on the vegetables. I diced the cucumber and halved the cherry tomatoes. Then, I chopped the purple onion into small pieces. For some added crunch, I roughly chopped the walnuts.

preparing the salad dressing

After preparing the vegetables, I moved on to the salad dressing. In a jar, I combined the minced onion, flaxseed oil, balsamic vinegar, Dijon mustard, black pepper, and salt. I shook the jar vigorously to mix all the ingredients, resulting in an amazing vinaigrette.

Once the dressing was ready, I added the veggies, including the basil, to the cooled couscous. I followed this with the raisins, chopped walnuts, and the prepared salad dressing. Using two salad servers, I tossed the salad thoroughly to ensure everything was well combined. I let the salad sit for a few minutes to allow the flavors to meld before serving.

vegan couscous salad

And there you have it, a simple but incredibly delicious couscous salad.

💬 Frequently asked questions

Can I use olive oil?

Yes, you can use olive oil. I’ve tested this recipe with olive oil myself, but I went with the flaxseed oil as I felt it resulted in a more harmonious flavor. But olive oil will also work well, of course!

How long can I store this salad in the fridge?

This salad can be stored in the fridge in an airtight container for about 3 days. For the best flavor and texture, enjoy it sooner rather than later, as ingredients like basil and cucumber may lose their freshness more quickly.

What protein sources can I add to this salad?

Feel free to add protein sources such as chickpeas, tofu, tempeh, or edamame.

Is this salad gluten-free?

No, this salad contains couscous, which is made from semolina wheat. You may use gluten-free couscous (often made from corn) or substitute it with quinoa.

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vegan couscous salad featured image

Vegan Couscous Salad


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  • Author: Alexandre Valente
  • Total Time: 15 minutes
  • Yield: 4 people 1x
  • Diet: Vegan

Description

If you’re in the mood for a fresh, simple, and delicious recipe, give this couscous salad with a flavorful vinaigrette a try— you won’t regret it!


Ingredients

Units Scale

Salad base:

  • 1 cup of dried couscous
  • 1 cup water
  • 1 cucumber, 130 grams, diced
  • 115 grams of cherry tomatoes, halved
  • 1 medium purple onion, 85 grams, finely chopped
  • 1/3 cup of raisins, golden
  • 1/4 cup of walnuts, chopped
  • 12 grams of fresh basil, chopped

Salad dressing:

  • 1/2 small onion, minced
  • 1/4 cup of flaxseed oil
  • 3 tablespoons of balsamic vinegar
  • 1 and 1/2 teaspoons of Dijon mustard
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of fine salt


Instructions

  1. Bring water to a boil. Place dried couscous in a salad bowl, pour the boiling water over it, add a sprinkle of salt, and stir. Let it sit for 5 minutes. Fluff the couscous with a fork and set aside to cool.
  2. Add cucumber, cherry tomatoes, purple onion, basil, raisins, and walnuts to the cooled couscous.
  3. In a jar, combine the minced onion, flaxseed oil, balsamic vinegar, Dijon mustard, salt, and black pepper. Shake vigorously to mix and pour it over the salad.
  4. Toss the salad thoroughly to combine all the ingredients. Let it sit for a few minutes to allow flavors to meld. Serve and enjoy!
  • Prep Time: 15 minutes
  • Category: Salad, Side

🙏🏻 Before you go, I’ve got a favor to ask!

I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!

Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.

vegan couscous salad

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