Vegan Couscous Salad
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!
Why You Must Make This Vegan Grain Bowl Salad
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:
- Quick and Easy to Make. This salad comes together in about 30 minutes, making it perfect for busy days. While the couscous cooks, you can prep the veggies and vinaigrette. Everything mixes together effortlessly for a meal that’s simple but delicious.
- Hearty and Satisfying. Israeli couscous has a chewy texture that makes this salad extra filling. It holds up well, so every bite feels satisfying and substantial. It’s a great option for a light meal or a side dish that won’t leave you hungry.
- Fresh and Flavorful. With crisp veggies, tender baby spinach, and a tangy red wine vinaigrette, this salad is packed with bold flavors. The combination of sweet, crunchy, and savory ingredients makes every bite exciting. It’s a perfect balance of textures and tastes!
- Great for Meal Prep. Israeli couscous holds up well in the fridge, so this salad stays fresh for days. Make a big batch, and you’ll have a ready-to-go meal for lunch or dinner. Just add avocado right before serving to keep it from browning.
- Easy to Customize. You can mix in your favorite veggies, swap the dressing, or add toppings like nuts or seeds. Want a little extra protein? Toss in chickpeas or shredded tofu. However you make it, this salad is always a winner!
Key Ingredients and Substitutions
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.
- Israeli Couscous – This pearl-shaped pasta gives the salad a satisfyingly chewy texture and soaks up the vinaigrette beautifully. Cooking it in bouillon adds depth, while a quick toast in olive oil before boiling can bring out a subtle nuttiness. No couscous? Try orzo, farro, or quinoa as easy swaps.
- Lemon Vinaigrette – This zippy dressing brings the whole salad to life. The combo of lemon juice, Dijon, garlic, and red wine vinegar hits the right balance of tangy, bright, and savory. If you’re out of red wine vinegar, apple cider or white wine vinegar will still keep things punchy.
- Baby Spinach – Fresh, tender, and mild, spinach keeps the salad light while adding a bit of green volume. You can also sub in chopped kale (massage it first) or peppery arugula if you’re looking for more bite.
- Fresh Veggies (Cucumber, Cherry Tomato, Snow Peas, Radish, Red Onion) – This colorful mix adds crunch, juiciness, and a variety of textures. Thinly sliced radish adds sharpness, while snow peas and cucumber bring cooling, crisp notes. If red onion is too strong, a quick soak in cold water will mellow it out. Swap in bell pepper or shredded carrot if needed.
- Green Onion & Herbs – These add a fresh, grassy lift that rounds everything out. Dill or parsley make great finishing herbs here—especially paired with lemon or a little crumble of vegan feta.
How to Make This Israeli Couscous Salad
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.
Helpful Serving Tips and Suggestions
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:
- Serve It Chilled for Maximum Freshness – This salad tastes best when it’s nice and cold! Let it chill in the fridge for at least 30 minutes before serving. The flavors will meld together, and the veggies will stay crisp and refreshing.
- Add a Crunchy Topping – For extra texture, sprinkle toasted nuts, seeds, or crispy chickpeas on top. Slivered almonds, pumpkin seeds, or sunflower seeds add a satisfying crunch. It’s an easy way to make every bite even more exciting!
- Turn It into a Wrap – Scoop the salad into a large tortilla (like this homemade corn tortilla) or pita bread and roll it up for a quick and tasty wrap. Add a little hummus or tahini for extra creaminess. It’s a perfect grab-and-go lunch!
- Pair It with a Cozy Soup – Serve this fresh salad alongside a warm bowl of soup for a balanced meal. It goes great with a hearty lentil soup, roasted tomato soup, or a creamy butternut squash soup. The mix of warm and cool flavors is so satisfying!
- Top It with Extra Avocado or a Drizzle of Tahini – For an ultra-creamy finish, creamy avocado or drizzle tahini on top. The richness pairs beautifully with the bright vinaigrette. It takes the salad to the next level!
- Make It a Party Side Dish – This salad is a hit at potlucks and picnics! It stays fresh for hours and pairs well with other dishes. Bring it to your next gathering, and everyone will love the fresh flavors and colorful ingredients!
Couscous Salad FAQs
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!
Looking for More Fresh & Easy Recipes?
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!
Vegan Couscous Salad
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
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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.