Delicious and simple vegan couscous salad featuring a colorful mix of fresh vegetables, kalamata olives, chickpeas and a bright lemon-garlic dressing. This light, wholesome pearl couscous salad brims with Mediterranean flavors and works perfectly for picnics, casual lunches or dinners, and festive gatherings.
Looking for a versatile salad that’s nutritious, flavorful, light and satisfying? This Mediterranean pearl couscous salad delivers on all fronts.
What makes this salad stand out is the harmony of sun-ripened tomatoes, briny olives, protein-rich chickpeas, fresh parsley, crisp cucumber, red onion and bell pepper, all tossed in a zesty lemon-garlic dressing. The recipe is flexible — swap or add vegetables based on what you have on hand.
Like Greek orzo salad, this couscous salad is ideal as a side dish for dinner, a quick lunch bowl, a potluck or picnic contribution, and it stores well so you can prepare it ahead of time.
Best of all, it’s quick: you can make it in under 30 minutes.
- Why This Recipe Works
- Vegan Couscous Salad Ingredients
- Substitutions
- How To Make Mediterranean Couscous Salad
- Pearl Couscous Salad FAQs
- Recipes Similar to Vegan Couscous Salad
Why This Recipe Works
This recipe is a winner because it’s adaptable, quick and forgiving. Swap vegetables to match the season or your fridge and it’ll still be delicious. Additional benefits:
- 100% vegan and vegetarian-friendly
- Ideal for summer potlucks, picnics and gatherings
- Great BBQ side or part of a casual meal spread
- Use whatever vegetables you have on hand
- Quick and easy to prepare
- Bold, fresh Mediterranean flavors
- Simple, affordable ingredients
- Make ahead for effortless meal prep
Serve alongside hearty sandwiches, vegan mains or grilled vegetables for a complete summer meal.
Vegan Couscous Salad Ingredients
For the salad:
- pearl (Israeli) couscous
- vegetable broth (or water)
- English cucumber
- bell pepper
- cherry tomatoes
- chickpeas
- red onion
- flat-leaf parsley
- kalamata olives
For the dressing:
- garlic
- fresh basil
- Dijon mustard
- extra virgin olive oil
- lemon zest
- lemon juice
- salt and pepper
Substitutions
This salad is forgiving: use any tomato or pepper variety, or add zucchini, baby spinach or corn. If you prefer a milder onion flavor, swap garlic for scallions and use scallions instead of red onion.
Dried herbs can replace fresh ones — use about one-third the amount of dried herbs compared to fresh. For protein, swap chickpeas for lentils, white, black or kidney beans. If you like a creamier dressing, try a tahini-based dressing for a nutty, rich finish.
How To Make Mediterranean Couscous Salad
This recipe is straightforward. Cook the pearl couscous in vegetable broth following package instructions. Meanwhile, chop the vegetables and olives. Blend or whisk together the dressing (garlic, basil, Dijon, olive oil, lemon zest and juice, salt and pepper). Toss the cooked couscous with the chopped veggies, chickpeas, olives and dressing. Adjust seasoning and serve chilled or at room temperature.
Pearl Couscous Salad FAQs
Pearl couscous, also called Israeli or giant couscous, is a small, round pasta made from wheat. It’s larger than traditional couscous and has a slightly chewy, satisfying texture that holds up well in salads and soaks up dressings and flavors.
Pearl (Israeli) couscous is ideal because its size and texture give the salad body and a pleasant bite. It absorbs the dressing and pairs nicely with the vegetables and olives.
Good alternatives include quinoa (gluten-free), brown or wild rice, bulgur, farro or orzo, depending on your preference and dietary needs.
Use about a 1:2 ratio of couscous to water or broth. Bring the liquid to a boil, add couscous, then simmer for about 8 minutes or follow package directions until tender.
Serve with grilled or roasted vegetables, grilled tofu, marinated tempeh, hummus and warm pita, falafel, or alongside sandwiches for a balanced meal. Fresh fruit or a green salad also complement it nicely.
Keep in an airtight container in the refrigerator for up to 4 days. The dressing can remain mixed with the salad.
Recipes Similar to Vegan Couscous Salad
- vegan Mexican chopped salad
- Greek orzo salad
- vegan coleslaw
- zucchini and corn salad
- vegan Waldorf salad
If you try this recipe, please leave feedback and a rating in the comments — it helps others discover it. Share it with friends and family if you enjoy it.
Vegan Couscous Salad
Ingredients
For the salad
- 7 oz (200 g) pearl couscous
- 1 2/3 cup (400 ml) vegetable broth or water
- 1/2 English cucumber, diced
- 1 bell pepper, diced
- 9 oz (250 g) cherry tomatoes, halved
- 1 cup (165 g) chickpeas, drained
- 1/2 red onion, finely chopped
- 3 tbsp flat-leaf parsley, chopped
- 1/3 cup kalamata olives, pitted and sliced
For the dressing
- 1 clove garlic, minced
- 4 tbsp fresh basil, chopped
- 1 tbsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 tsp lemon zest
- 3 tbsp lemon juice
- salt and pepper to taste
Instructions
-
Bring the vegetable broth or water to a boil in a medium pot. Add the pearl couscous, reduce heat and simmer for about 8 minutes or follow package directions until tender. Drain any excess liquid and let cool slightly.
While the couscous cooks, chop the cucumber, bell pepper, tomatoes, red onion, parsley and olives. Drain and rinse chickpeas if using canned.
Make the dressing by blending garlic, basil, Dijon mustard, olive oil, lemon zest, lemon juice, salt and pepper in a small food processor or whisking them together in a bowl.
Combine the cooked couscous with the chopped vegetables, chickpeas and olives. Pour over the dressing and toss to combine. Adjust seasoning and serve chilled or at room temperature.
Notes
Herbs: If using dried herbs, use roughly one-third the amount compared to fresh.
Protein swaps: Add lentils or other beans in place of chickpeas.
Grain alternatives: Try quinoa, brown rice, bulgur, farro or orzo if you prefer.
Storage: Refrigerate in an airtight container for up to 4 days. The dressing can remain mixed with the salad.
Equipment
Nutrition
