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Vegan Couscous Salad Recipe

Vegan Couscous Salad Recipe


1 cup (180 g) dried couscous (see notes for ratio info)

1 cup (240 ml) kettle-hot water or vegan stock

1 red pepper, deseeded and diced

4 medium tomatoes, diced

½ medium cucumber, diced

1 cup (150 g) pitted black olives, sliced in half

Zest and juice of 1 lemon

2 tablespoons extra-virgin olive oil

2 small cloves garlic, crushed or finely chopped

Salt and pepper, to taste

A small handful of fresh basil


To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives.

In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, & pepper.

Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast for around 5 minutes or until golden brown, moving regularly to avoid burning.

Remove the pan from the heat and pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft.

Once soft, fluff up the couscous lightly using a fork.

Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous & lemon dressing, then mix everything together well.