Vegan Couscous Salad
This vibrant vegan couscous salad bursts with fresh, zesty flavors and a satisfying texture. Fluffy couscous is combined with crisp veggies and tossed in a light lemon vinaigrette. This perfect mixture is refreshing and satisfying to the taste buds, and easy to make! Perfect as a side dish or a light main, this couscous salad is a colorful, healthy addition to any meal.
Servings: 4
Calories: 340kcal
Ingredients
For the couscous:
- 2 tablespoons olive oil
- 2 cubes plant-based bouillon cubes
- 1 8-ounce package dry couscous
- 4 ½ cups water
Lemon Vinaigrette:
- ½ cup olive oil
- ¼ cup lemon juice
- 1 tablespoons Dijon mustard or to taste
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For the salad:
- 2 cups baby spinach leaves chopped
- 1 cup snow peas roughly chopped
- ½ cup radish thinly sliced
- ¼ cup red onion finely diced
- ¼ cup cherry tomatoes sliced in half
- ¼ cup chopped cucumbers
- 1 green onion chopped
- salt to taste
- black pepper to taste
Instructions
- In a medium-sized pot, combine the water with the bouillon and olive oil and bring to a rolling boil. When the water is bubbling, add the couscous, cover, and lower the heat to medium-high. based on the directions on the package (typically for around 8-10 minutes).
- While the couscous is boiling, begin making the lemon vinaigrette. In a small bowl or jar combine the olive oil, lemon juice, dijon mustard, red wine vinegar, garlic, onion, garlic powder, salt, and black pepper. Whisk until fully emulsified and set aside.
- Remove the couscous from the heat, drain, and allow to cool while preparing the rest of the ingredients.
- Combine the snow peas, radish, red onion, cherry tomatoes, cucumbers, green onions, and baby spinach in a large bowl.
- Add the couscous to the bowl when cool and fold together into the other ingredients with salt, pepper, and the lemon vinaigrette dressing.
- Serve with herbs like dill or parsley, a lemon wedge, plant-based feta, or any other topping that suits your fancy.
Notes
- Meal Prep Tips: If making ahead of time, mix everything together as directed, except the avocado, which should be added just before serving, and store in an airtight container in the fridge for up to a week.
- Extra Texture: For additional crunch, add some dry toasted slivered almonds.
- Save Remaining Dressing: Keep in mind that this simple vinaigrette makes a large amount so you can save it for other salads you'll eat later in the week as well.
- Storage Tips: Store leftover vegan couscous salad in an airtight container in the fridge for up to 4 days. If the salad has avocado mixed in, consider adding it fresh before serving to keep it from browning. For the best texture, give the salad a quick toss before eating and add an extra splash of vinaigrette if needed!
Nutrition
Calories: 340kcal | Carbohydrates: 7g | Protein: 2g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Sodium: 744mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1760IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 2mg