Vegan Classic Couscous Salad

Total time30 min

Prep time15 min

Cook time5 min

Fluffy couscous forms the base of this bright, herb-packed salad, tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint. The dressing is where this one shines: a zippy whisk of lemon juice, lemon zest, Dijon mustard, and cumin that clings to every grain and ties the whole bowl together. Red onion adds sharp bite, while the herbs keep things tasting garden-fresh rather than heavy. It comes together fast, holds up well in the fridge, and tastes even better once the flavors have had a little time to mingle. Serve it as a light lunch, a picnic side, or a make-ahead dish for busy weeknights — it's a genuinely solid pick for a vegan spread. Simple pantry staples and a punchy dressing make this the kind of salad you'll want to keep in regular rotation.

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Ingredients

4 servings

For the couscous

1 ½ cups couscous
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1 ¾ cups low-sodium chicken broth or water
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp olive oil
½ tsp salt

For the dressing

3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
3 tbsp olive oil
1 tsp dijon mustard
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

For the salad

1 english cucumber, diced (about 1 ½ cups)
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
⅓ cup red onion, finely diced
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint, roughly chopped

For serving

½ cup crumbled feta cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring the chicken broth (or water), 1 tbsp olive oil, and 1/2 tsp salt to a boil in a medium saucepan over high heat. Stir in the couscous, cover tightly, and remove from the heat. Let stand for 5 minutes, then fluff with a fork until the grains are separate and no clumps remain.
2
Spread the fluffed couscous in an even layer in a large mixing bowl and let it cool for about 10 minutes, until no longer steaming.

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