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The salad in two bowls with a fork.
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Vegan couscous salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This Vegan couscous salad is fresh, crunchy and loaded with flavor in every bite. Crispy veggies, tender couscous, fresh herbs, protein packed chickpeas, all tossed in a bright dressing. The perfect salad for a picnic, potluck, or a healthy packed lunch, this easy couscous salad is a real crowd-pleaser.

Servings: 6 servings
Author: Helena
Ingredients
Couscous
  • 1 cup couscous, uncooked
  • 1 cup vegetable broth or water
Salad
  • 1 14 oz /400g can chickpeas, drained and rinsed
  • ½ red onion, chopped
  • 1 cup cherry tomatoes, halved
  • ½ seedless cucumber, chopped
  • 1 yellow or red bell pepper, chopped
  • ½ cup fresh parsley or basil, chopped
Dressing
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning mix or oregano
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a sauce pan, bring the vegetable broth or water to a boil. Add the uncooked couscous, stir well, remove from the heat, cover and let the couscous sit for about 7-10 minutes, or until the liquid is absorbed. Fluff the couscous with a fork and set aside to cool to room temperature.
  2. In a salad bowl, stir together the ingredients for the dressing. Add the chickpeas and red onion to marinade while the couscous cooks and you chop the rest of the veggies.

  3. When the couscous is cooled to room temperature, add it to the bowl with the dressing, chickpeas and red onion. Toss to coat with the dressing.

  4. Add the chopped vegetables and herbs and gently toss to combine. Season with more salt and pepper to taste and an extra drizzle of olive oil if desired.