Get ready for some major “quick & easy” lunch bowl inspiration! This fresh Israeli couscous salad comes from Cara Cifelli’s cookbook Vegan Buddha Bowls. It’s a great option to meal prep for easy weekday lunches.
In just 30 minutes, you can prepare a big batch of this Mediterranean salad that will feed you throughout the week. It’s packed with veggies and fresh herbs, flavored with a simple homemade vinaigrette and topped with buttery avocado. Yum.
Today we’re teaching you how it’s done! Shall we? If you love this whole grain salad, you’ll also want to check out this vegan tabbouleh recipe!
This fresh couscous bowl is the perfect recipe to batch cook on Sundays. If you’re hankering for another delicious recipe like this, make sure to check out this meal prep couscous bowl with veggies)!
If you’re someone who struggles with having little time to make your daily meals, then I definitely give meal prep a try! It will take you one to two hours once or twice a week, but it will save you so much time! Trust me, taking the guessing element out of your eating routine will be a complete game-changer.
If you’re having doubts about having the same meal several times a week, then be comforted by the fact that you can easily switch the meals. All you need to do is make a few changes. You can use the couscous as a filling for a quick lunch burrito if you chop up some cilantro, slice some tomatoes, beans, and a few spoons of guacamole. Or turn it into a more Moroccan inspired dish if you add roasted sweet potatoes and some raisins along with a simple tahini sauce.
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.
Israeli couscous is very different in texture than the traditional Moroccan couscous as the grains are much larger. You can use whichever you have on hand or the one you like better. The Israeli variety tends to clump up less, making the bowl look more pleasing.
This Vegan Buddha Bowls cookbook is such a gem! Perfect for those days when you might be feeling a bit uninspired. This easy vegan bowl might spark your creativity. You’ll find amazing recipes like tropical poke bowls, “cheezy” butternut & pesto pasta or delicious Mexican bowl. You’ll love having this gorgeous resource in your kitchen!
Cara Cifelli is a holistic health coach with a passion for delicious plant-based food. She shares amazing recipes on her blog Cara’s Kitchen and spreads the healing vegan food message on her Instagram account.
If you make this Vegan Couscous Bowl recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Israeli Couscous Salad recipe and photos reprinted with permission from Vegan Buddha Bowls by Cara Carin Cifelli, Page Street Publishing, Copyright 2020. Photo credit: Jackie Sobon.
Leave a Comment
Love the simple vinaigrette u had in ur Fresh Israeli Couscous Salad recipe. Much mahalo for sharing ur recipe
My first time cooking with israeli couscous…it’s AWESOME!
I would have never come up with this combination of flavors but it really works! So healthy and delicious!
First time trying couscous! I don’t know what I was expecting, but I loved it! I added less fresh herbs (dill and chives are my fav) and less radish, but I added more sugar snap peas and red onion. Refreshing, light and so YUMMY! I’m keeping this in mind for my next potluck 😀
I loooove israeli couscous and this combo is perfect!
This was delicious and very refreshing on a warm summer night.