Name: Couscous Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1/2 and 1/4 cups couscous (130 g); 1/2 and 1/4 cups boiling vegetable stock or boiling water (180 ml); 1 pinch of salt; 1 pinch of pepper; 1 cucumber, sliced or chopped (140g); 1 onion, sliced (60g); 8 cherry tomatoes, sliced; 1 avocado, sliced or cubed; 1/2 cup coriander, chopped; 1 can chickpeas drained and rinsed (400 g); 1 tbsp olive oil; 3 tsp paprika; 1/2 tsp garlic powder; 1 pinch of salt; 1 pinch of back pepper; 5 tbsp olive oil (60 ml); 2 tbsp apple cider vinegar (30 ml); 1 tsp lemon juice; 2 tsp dijon mustard; 1/4 tsp salt; black pepper to taste

Jump to Recipe

This Mediterranean couscous salad recipe is vegan, simple to make, and perfect to eat at lunch or dinner on a hot summer day! You can eat as a side or as a main dish if you prefer something lighter.

close up of a plate with couscous, sliced avocado, sliced cucumber, cherry tomatoes, roasted chickpeas, sliced onion and coriander

What exactly is couscous?

Couscous is an original Magrehbi dish made from semolina, which comes from durum wheat, so couscous contains gluten.

Couscous can be served hot or cold, accompanied by different vegetables, meat, fish, and fruit.

Why you will love this recipe

This Mediterranean couscous salad is:

Quick and easy to make
Vegan
Flavourful
Meal-prep friendly
Great for a lunch box

Flavourful, healthy, and packed with vegetables, this salad is perfect to have as a packed lunch. Prepare the salad and the dressing ahead, keep them in different containers, and when it’s time to eat, drizzle the sauce on top, combine, and you’re ready to go!

Ingredients to make this recipe

These are the main ingredients that you will need to make this salad:

Couscous
Cherry tomatoes
Onion
Cucumber
Chickpeas
Avocado
Coriander

How to make this recipe

Preheat the oven to 400 F (200 C).

Season the chickpeas with paprika, garlic powder, salt, pepper, and olive oil and combine. Transfer the chickpeas to a baking pan and bake for 20 minutes. After 20 minutes, add another tsp of paprika, mix, and cook for 10 minutes. Shake the pan every once in a while to prevent over-browning.

While the chickpeas are baking, start by preparing the couscous according to package ingredients. Mix all the dressing ingredients into a small bowl, set aside, and cut all the vegetables.

When the couscous and chickpeas are ready, add the cooked couscous, chickpeas, veggies, and dressing into a large bowl. Combine everything and serve!

a big plate with couscous, sliced avocado, sliced cucumber, cherry tomatoes, roasted chickpeas, sliced onion and coriander and two smaller plates with the same ingredients and a grey kitchen towel

Tips for making this recipe

Cut the vegetables in different shapes: Cutting the vegetables in different ways adds texture to the bowl, making it look more yummy.

Fluff the couscous with a fork: Fluff the couscous before adding it into a serving bowl helps break up any clumps.

Store the salad ingredients separately from the dressing when meal prepping: Only add the sauce when you’re going to eat it right away, so the salad doesn’t become soggy.

Add different veggies to your taste: If there is any vegetable in this recipe that you don’t particularly like or don’t have on hand, please change it up and add any veggies you like.

More salad recipes

a plate with couscous, sliced avocado, sliced cucumber, cherry tomatoes, roasted chickpeas, sliced onion and coriander

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Couscous Salad

Author: Rita
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings as a side 1x
Category: Side
Method: Mix
Cuisine: Mediterranean
Diet: Vegan

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Description

This Mediterranean couscous salad recipe is vegan, healthy, easy to make, and full of flavor. It’s great to eat as a side or main dish for something lighter!

Ingredients

Scale

Salad Ingredients

1/2 and 1/4 cups couscous (130 g)
1/2 and 1/4 cups boiling vegetable stock or boiling water (180 ml)
1 pinch of salt
1 pinch of pepper
1 cucumber, sliced or chopped (140g)
1 onion, sliced (60g)
8 cherry tomatoes, sliced
1 avocado, sliced or cubed
1/2 cup coriander, chopped

Baked Chickpeas Ingredients

1 can chickpeas drained and rinsed (400 g)
1 tbsp olive oil
3 tsp paprika
1/2 tsp garlic powder
1 pinch of salt
1 pinch of back pepper

Dressing Ingredients

5 tbsp olive oil (60 ml)
2 tbsp apple cider vinegar (30 ml)
1 tsp lemon juice
2 tsp dijon mustard
1/4 tsp salt
black pepper to taste

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Instructions

Preheat the oven to 400 F (200 C). Season the chickpeas with 2 tsp of paprika, garlic powder, salt, pepper, and olive oil and combine. Transfer the chickpeas to the baking pan and bake for 20 minutes. After 20 minutes, add another tsp of paprika, mix, and cook for 10 minutes. Shake the pan every once in a while to prevent over-browning.
While the chickpeas are baking, place the dry couscous into a bowl, pour the boiling vegetable stock, and cover for 10 minutes.
Into a small bowl, mix the dressing ingredients and set aside and cut all the vegetables.
When couscous and chickpeas are ready, fluff the couscous with a fork and add to a serving bowl and all the remaining ingredients.
Pour over the dressing and toss to combine.

Notes

Cut the vegetables in different ways to add more texture to your salad.

If you’re meal prepping, store the salad and dressing in different containers so the salad doesn’t become soggy.

Fluff the couscous with a fork to break up any clumps.

You can brush the avocado slices with lemon juice to prevent the avocado from turning brown.

This salad serves two servings as a main and four servings as a side dish.

Keywords: vegan couscous salad, mediterranean couscous salad