This Mediterranean Vegan Couscous Salad is so refreshing and full of flavor! Couscous, fresh veggies, olives, chickpeas, and vegan feta cheese are swirled together with a delicious lemon-herb dressing. Such a quick and easy dish that everyone will love!
This cold salad is great to enjoy in the summer or all throughout the year! It has mouth-watering layers of flavor that are well beyond the usual.
Make a big bowl to share with friends and family or use it for meal prep throughout the week.
This easy vegan couscous salad is always a favorite dish at barbecues, pot-lucks, and parties.
The best part is this bowl of deliciousness is ready in just 20 minutes because the only cooking needed is the 5-minute couscous step.
Reasons To Love This Recipe
- Easy to make
- Lots of veggies
- Amazing layers of flavors
- Great as a make-ahead meal
- Has protein-packed chickpeas
Ingredients and Substitutions
Lemon Herb Vinaigratte
Oil - Extra virgin olive oil carries the flavors of the dressing.
Lemon - Squeeze all the juice from one large lemon for a zesty and tangy flavor.
Red Wine Vinegar - Brings out the Mediterranean flavors. Balsamic or white wine vinegar can be used if you don’t have red.
Garlic - Freshly minced garlic is best here but powdered can work too.
Oregano - Just a bit of this dried herb is a perfect compliment to this salad.
Salt & Pepper - Adjust the amount according to your preferences.
Couscous - Moroccan couscous is cooked with water, salt, and olive oil. Vegetable broth can be used instead of water to add more flavor to the couscous if you want.
Cucumber - English cucumber is good to use here because it has a thin skin and fewer seeds inside, but a regular cucumber can work as well.
Tomatoes - Any variety of cherry or grape tomatoes are so delicious in this salad.
Bell Pepper - I like to use red bell pepper in this recipe for its flavor and pop of color, but any variety you prefer is fine.
Olives - Kalamata olives add an incredible flavor dynamic, but you can use your favorite olives or leave them out if you’re not a fan.
Chickpeas - Cooked chickpeas from a can add a lovely texture and extra protein. Of course, you can use home-cooked garbanzos if you happen to have some prepared.
Onion - My favorite onion to use here is red, but any kind would work.
Vegan Feta - Use vegan feta or another plant-based cheese for added richness.
Herbs - Freshly chopped basil and parsley take this couscous salad over the top! Dried herbs can certainly work in a pinch. Feel free to toss in any other favorites you have.
How to Make Mediterranean Vegan Couscous Salad
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Shake the dressing ingredients in a jar. Let it rest in the fridge for the flavors to come together while preparing the rest of the salad.
Add the water, salt, and oil to a small pot and bring it to a boil. Stir in the couscous, then take the pot off the heat and cover it. Fluff the couscous after 5 minutes.
Meanwhile, prepare the remaining salad ingredients and add them to a large bowl with the couscous.
Shake the dressing again to redistribute the oil. Pour it over the salad and stir everything together. Enjoy it right away or refrigerate it for later!
Recipe Variation Idea
Try this summer salad with avocado, pepperoncini, or any favorite add-in!
No Waste Ideas
- Make Vegan Cucumber Sandwiches with the rest of the English cucumber.
- Use the rest of the red onion to make Vegan Tuna Pasta Salad or Roasted Tomato Sandwiches.
Make-Ahead & Storage
This recipe is perfect for meal prep. After making it, simply store it in the refrigerator for up to 3 days. When you’re ready to enjoy it, give it a good stir to redistribute any dressing that may have gone to the bottom of the bowl.
More Vegan Recipes To Try
I hope you loved this Vegan Couscous Salad! Please leave a star rating and comment below.
Vegan Couscous Salad
Lemon Herb Dressing
- ¼ cup extra virgin olive oil
- juice from 1 large lemon
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup water
- 1 cup couscous (Moroccan style) uncooked
- 2 tbso olive oil
- ½ teaspoon salt
- ½ of an English cucumber, diced
- 10 ounces grape tomatoes, halved
- 1 small red bell pepper, deseeded and diced
- ½ cup Kalamata olives, pitted and sliced
- ½ medium red onion, diced
- 15 ounce can of chickpeas, drained and rinsed
- ¼ cup vegan feta, or mozzarella
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Shake the dressing ingredients in a jar. Let it rest in the fridge for the flavors to come together while preparing the rest of the salad.
- Add the water, salt, and oil to a small pot and bring it to a boil. Stir in the couscous, then take the pot off the heat and cover it. Fluff the couscous after 5 minutes.
- Meanwhile, prepare the remaining salad ingredients and add them to a large bowl with the couscous.
- Shake the dressing again to redistribute the oil. Pour it over the salad and stir everything together. Enjoy it right away or refrigerate it for later!
Make-Ahead & StorageThis recipe is perfect for meal prep. After making it, simply store it in the refrigerator for up to 3 days. When you’re ready to enjoy it, give it a good stir to redistribute any dressing that may have gone to the bottom of the bowl.
The nutrition information is estimated and can vary depending on brands and measurements used.