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Couscous salad served in a blue bowl with a gold fork on the side.

Vegan Couscous Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4-6 1x
  • Category: Salad
  • Method: Stovetop + chop
  • Cuisine: Mediterranean

Description

This nutritious vegan couscous salad is made with chickpeas, cucumber, tomatoes and parsley. Easy to make, perfect as a side salad or main dish.


Ingredients

Scale
  • 1 cup dry pearl couscous*
  • 2 cucumbers, deseeded + thinly sliced*
  • 1/2 red onion, diced
  • 200g (7oz) punnet mixed cherry tomatoes, diced
  • 1 corn cob, kernels (1 cup)
  • 1 can chickpeas, rinsed and drained
  • 1 cup chopped parsley

Lemon Tahini dressing:

  • 3 tablespoons tahini
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook couscous: Start by cooking the couscous in a medium pot of water according to package instructions, about 15 minuets. Drain and rinse the couscous with cold water so it can be added directly into the salad without wilting the ingredients.
  2. Chop veggies: While the couscous is cooking, diced up the onion and tomatoes, deseed the cucumbers and thinly slice, finely chop the parsley and remove the corn kernels from the cob (if using fresh).
  3. Lemon tahini dressing: Whisk together the tahini, lemon juice, minced garlic, maple syrup, salt and pepper until smooth. Combine: Add the couscous to a large bowl with the veggies and pour on the tahini dressing. Stir everything to either and serve fir refrigerate until ready.

Notes

  • Replace pearl couscous with 1 cup of regular couscous. Cover with boiling water and cover for about 5 minutes according to package instructions.
  • Deseeding the cucumbers prevents the salad from getting soggy.
  • Store leftover salad in an airtight container for up to 3 days.

Keywords: Vegan, couscous salad, chickpeas