A vegan couscous salad is a fresh and flavorful dish that’s perfect for any meal. This recipe uses Israeli couscous, which has a chewy texture that soaks up the delicious red wine vinaigrette. Fresh veggies add crunch, baby spinach brings a mild earthiness, and cubed avocado gives it a creamy touch. It’s a simple dish that comes together quickly, making it great for meal prep or a fast, healthy lunch.
The red wine vinaigrette ties everything together with a bright and tangy flavor. It complements the mild couscous and enhances the fresh ingredients. This salad is easy to customize with your favorite add-ins like nuts, seeds, or extra herbs. Whether served on its own or as a side, it’s a satisfying and whole-food option. You’ll love how easy it is to make and how delicious every bite tastes!
If you love this whole grain salad, you’ll also want to check out this vegan tabbouleh recipe or our meal prep couscous bowl with veggies!
This vegan couscous salad is packed with fresh veggies, creamy avocado, and crisp greens, making every bite satisfying and delicious. It’s easy to make, great for meal prep, and perfect for any occasion! Here are more reasons we love it:
This bowl is full of green veggie goodness! Peas, spinach, and avocado all packed into one delicious meal. Adding some greens to every meal is a great idea! Have some pre-washed and chopped veggies on hand so you can add them to any dish you’re making.
Making this Israeli vegan couscous salad is refreshingly simple. Just simmer the couscous, toss it with crisp veggies and tender greens, then finish with a bright, lemony vinaigrette. It’s light, zesty, and perfect for lunch, potlucks, or any time you want a fresh, satisfying bite.
Step 1: Boil the couscous – In a medium saucepan, bring water to a boil with olive oil and bouillon cubes. Once it reaches a steady bubble, stir in the dry couscous. Cover and simmer over medium-high heat until tender, about 8–10 minutes, or according to your package instructions.
Step 2: Make the vinaigrette – While the couscous cooks, whisk together olive oil, lemon juice, Dijon, red wine vinegar, garlic, and spices in a small bowl or jar. Whisk until smooth and emulsified, then set aside.
Step 3: Drain and cool – Once the couscous is fully cooked, drain off any excess liquid and allow it to cool slightly before combining with the veggies. A short rest helps prevent wilting the greens.
Step 4: Chop and toss the vegetables – Meanwhile, prep the salad base. In a large bowl, combine chopped spinach, snow peas, sliced radish, red onion, cherry tomatoes, cucumber, and green onion.
Step 5: Mix it all together – Add the cooled couscous to the veggie bowl.
Pour over the lemon vinaigrette, then gently fold everything together until evenly coated and combined.
Step 6: Taste and serve – Season with salt and pepper to taste. Serve as-is or finish with chopped dill, parsley, vegan feta, or a squeeze of lemon for extra brightness.
Take your vegan couscous salad to the next level! Try adding crunchy toppings like nuts (like these sweet walnuts or candied pecans) or seeds for extra texture, or serve it alongside a warm soup for a perfect meal. You can also make it a satisfying wrap or enjoy it chilled for a refreshing, flavorful lunch! Here are more ways to enjoy it:
Store the remaining 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!
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 fresh couscous bowl is the perfect recipe for meal prep! It will take you one to two hours once or twice a week, but it will save you so much time overall. 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 by adding roasted sweet potatoes and some raisins along with a simple tahini sauce.
To make this recipe gluten-free, swap the Israeli couscous for a gluten-free grain or pasta. Good options include quinoa (like in this quinoa salad), millet, or small gluten-free pasta shapes. Cook them according to the package instructions, then follow the rest of the recipe as usual. The flavors and textures will still be delicious!
If you make this Vegan Couscous Salad Bowl recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
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.