Easy Cous Cous Salad: A Flavor-Packed Vegan Recipe Using What You Have
Easy Cous Cous Salad recipes are popular for a reason—they’re quick, versatile, and endlessly customizable. This vegan cous cous salad is designed for real life, when you want something fresh and nourishing without following a rigid grocery list.
Equipment
- 1 bowl
Ingredients
Couscous Salad Base
- 1 cup dry couscous
- 1 cup boiling water or vegetable broth
- 1 tablespoon olive oil for couscous
Fresh Vegetables & Fruit
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell pepper diced (any color)
- 1 cup hearts of palm Palmini, sliced
- 1 small pear diced (about ¾ cup)
- ⅓ cup sun-dried tomatoes chopped
- 2 cups fresh greens spinach, arugula, or spring mix
Vegan Crumble Topping
- 1 cup vegan crumbles Nutcase
- ½ medium onion finely diced
- 1 tablespoon olive oil for sautéing
- 2 tablespoons mushroom oyster sauce for deglazing
Dressing & Seasoning
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon ground cumin optional
Fresh Herbs (Optional but Recommended)
- ¼ cup fresh parsley chopped
- 1 –2 tablespoons fresh mint chopped
Optional Add-Ins (Adjust to Taste)
- Red pepper flakes for heat
- Olives or vegan feta
- Chickpeas or lentils for extra protein
Instructions
Step 1: Cook the Couscous
- Bring water or vegetable broth to a boil. Stir in couscous, cover, remove from heat, and let steam for 5 minutes. Fluff with a fork and allow to cool slightly.
Step 2: Prep the Vegetables
- Chop tomatoes, cucumber, bell pepper, pears, hearts of palm, sun-dried tomatoes, and greens.
Step 3: Assemble the Salad Base
- In a large bowl, combine the couscous with all vegetables and greens.
Step 4: Season to Taste
- Drizzle with olive oil and fresh lemon juice. Add salt, pepper, spices, and herbs. Toss gently and adjust seasoning as needed.
Step 5: Sauté Vegan Crumbles & Aromatics
- Heat olive oil in a skillet. Sauté onion until soft and fragrant. Add vegan crumbles and cook until lightly browned.
Step 6: Deglaze With Mushroom Oyster Sauce
- Add mushroom oyster sauce, scraping up any browned bits. Let it simmer briefly until glossy and flavorful.
Step 7: Finish & Serve
- Spoon the savory vegan crumble mixture over the couscous salad. Serve warm or at room temperature.