This vegan couscous salad recipe is light and fluffy making it perfect for those hot summer months. The lemon mustard dressing is the perfect addition giving an extra tang to the salad ingredients!
I don't cook couscous as much as I should. It's actually one of the easiest grains to prepare and there is a few different ways to do it which I'll run you through. But, no method takes more than 5 minutes which is really useful for a quick weeknight dinner AND none of them involve the oven (even better for the sweltering summer months).
By adding in a protein source, you can make this vegan couscous salad a full meal, or keep it as is and have it to the side of your favourites - why not try it with my Whole Baked Cauliflower?
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Couscous salad with dressing ingredients
Couscous. For this recipe, I have used wholemeal couscous. You can use regular, or even pearl couscous - depending on your preferences.
Vegetable stock. Couscous needs to be rehydrated and on its own, it can be quite bland. I like to use some type of stock to boost the flavour, but you could just use boiling water if that's all you have.
Vegetables. I like to mix-and-match my vegetables, but this one has a Mediterranean couscous vibe with the cherry tomatoes, capsicum, onion and cucumber.
Lemon. A must for the salad dressing. It gives the couscous a very light tang.
Mustard. To balance the sourness of the lemon.
Herbs. I use dried oregano for the salad dressing because it's always in my pantry and goes really well with the flavours. You don't have to add herbs, but I'm a sucker for any quick bit of flavour I can add.
Olive oil. Olive oil is a base to a lot of salad dressings which is why it's important to use a high quality extra virgin olive oil.
How to make a wholemeal couscous salad?
- Cook couscous
There are two options for this.
One, add couscous and stock (or water) to a large pot on the stove and bring to the boil. Once boiling, reduce heat to low and cover for 5 minutes or until the couscous has absorbed the liquid.
Two, add couscous and boiling water to a large bowl and cover for 5-8 minutes or until the couscous has absorbed the liquid.
You'll know the couscous is cooked when you can run through it with a fork and see the individual 'cous' falling away. - Prepare vegetables
While the couscous is rehydrating, prepare your vegetables. I like to prepare mine by slicing them into small pieces which enables you to get all of the flavours on the fork when eating.
- Prepare dressing
Add all dressing ingredients into a sealed jar and shake until combined.
- Assemble
Add couscous, vegetables and pinenuts into a large bowl (like this large & deep salad bowl, or a shallow one).
If you're eating it immediately, add the lemon mustard salad dressing. If you're saving it for later, add the dressing just before you're about to eat it otherwise the couscous could go a little mushy.
Vegan couscous FAQs
The couscous we purchase at the store is pre-cooked so all we need to do is rehydrate. Therefore, you don't have to have it on the stove to 'cook', you can use the boiling water method and rehydrate it in a bowl.
Each brand will have slightly different instructions so if you're unsure, follow what it says on the packet to rehydrate.
When stored without the salad dressing and in an airtight container, this vegan couscous salad will last in the fridge for about 2-3 days. There's still liquid in the vegetables and as they've been cut, they will begin to leak into the couscous as well.
It won't go bad after the 2-3 days, but it will be slightly soggy because of the moisture. If you don't mind 'weird' texture, you can eat it up to 4-5 days.
You can also store the salad dressing in a dressing container for about a week.
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Recipe
Vegan Couscous Salad with Lemon Mustard Dressing
Ingredients
Couscous salad ingredients
- 1 cup cous cous See Note 1
- 1 ½ cup vegetable stock See Note 2
- 2 cups cherry tomatoes sliced
- 1 capsicum sliced
- 1 small cucumber sliced
- ½ red onion sliced
- ¼ cup fresh dill
- ¼ cup pinenuts See Note 3
Lemon Mustard salad dressing
- 1 lemon juice & zest
- 2 tablespoon dijon mustard
- 2 tablespoon dried oregano
- 2 tablespoon olive oil good quality
Instructions
Cook couscous
- Option 1 - Add couscous and vegetable stock to a pot on the stove and bring to the boil. Once boiling, reduce heat to the lowest setting and cover for 5 minutes or until the couscous has absorbed the liquid. Let cool.
- Option 2 - Add couscous and boiling water to a large bowl. Cover for 5-8 minutes or until the couscous has absorbed the liquid. Let cool. You'll know the couscous is cooked when you can run through it with a fork and see the individual 'cous' falling away.
Prepare couscous salad
- Add all dressing ingredients into a sealed jar. Shake until combined.
- Add cous cous to a large bowl with the cut vegetables, pinenuts, dressing. Combine. (Se
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