Rock lunchtime with the best vegan couscous salad. A plant-based salad with fluffy couscous, protein-rich lentils, salty feta & tasty veg.
My latest obsession is this vegan lentil salad with couscous and vegan feta cheese.
I've been making a batch for my husband Graham and myself each week and sometimes twice a week for the last 3 weeks.
Oh my goodness, I cannot tell you how good it is. It's lush!
And surprisingly therapeutic to chop and throw together.
? WHAT IS COUSCOUS?
Many people mistakenly think couscous is a grain, but it isn't.
It does look like a grain, but it's actually tiny grains of pasta made from semolina.
Couscous is a North African dish also called kseksu or kusksi.
There are three types of couscous.
- Moroccan - the smallest and most common type
- Israeli - also known as pearl couscous, which is bigger and like tiny balls
- Lebanese - also ball-shaped and the biggest of the three types
? HOW IS COUSCOUS TRADITIONALLY SERVED?
Traditionally couscous is served on a big platter with stew.
In Britain, we tend to serve like a grain in salads.
It bulks salads out, adds texture, and an extra boost of protein from the semolina.
? WHAT YOU NEED TO MAKE VEGAN COUSCOUS SALAD
Here are the healthy ingredients you need to make this gorgeous salad.
- Couscous - regular (Moroccan) couscous
- Vegetable stock cube - optional
- Lentils - cooked or tinned green or brown lentils
- Cucumber - deseeded, see tips below
- Cherry tomatoes - or ripe salad tomatoes
- Roast peppers - jarred peppers or roasted at home
- Sundried tomatoes - or sunblush tomatoes
- Pickled baby beets - or plain cooked beets
- Olives - green or black (pitted)
- Fresh basil - optional, but adds a nice bit of flavour
- Vegan feta cheese - sometimes called Greek style
- French salad dressing - homemade or shop bought
See the printable recipe card below for quantities, method, and tips.
? DESEED THE CUCUMBERS
I recommend deseeding the cucumber.
Removing the wet seeds, leaves you with crunchy, crisp cucumber, without the wetness.
Much nicer!
It's easy to do. Just cut a chunk of cucumber lengthways, then use a teaspoon to scrape out the wet seeds.
It's quite satisfying.
??? THE SECRET OF FLUFFY COUSCOUS
It's easy and quick to make a batch of fluffy couscous and there's no need for a pot, instant pot, or slow cooker.
All you need is a measuring jug or a bowl.
- Measure the couscous into a jug or bowl.
- Add hot water or hot stock and mix well.
- Cover with a clean tea towel and set aside for 10-15 minutes.
- Once it is ready, the liquid will be completely absorbed.
- Use a fork to fluff the couscous up.
? MAKE THE SALAD IN A LARGE MIXING BOWL
A mixing bowl is the perfect size to make a salad like this and give it a good mix without it going everywhere.
Make the couscous first, then add the chopped salad veg and herbs.
I add crumbled vegan feta on individual portions before I serve them, rather than mix it into the salad.
The French dressing is also saved to add when serving.
? HOW TO SERVE LENTIL COUSCOUS SALAD
This salad is gorgeous, served on its own, but here are a few more serving ideas.
- Lunch boxes - add this lentil salad to lunchboxes for the perfect lunch (as you can see I went a bit crazy when adding feta)
- Wraps - in a tortilla wrap with salad leaves and vegan feta (check out this tasty couscous wrap)
- Side dish - as a side dish with dinner (you can skip the feta)
- BBQ or picnic - serve as part of a buffet, BBQ or picnic
- Tofu - served with marinated grilled tofu
? DRESS YOUR LENTIL SALAD
I love to dress this magnificent salad with some French dressing.
However, you could use your favourite salad dressing or even leave it plain.
Sometimes, I add some of the oil from the sundried tomatoes jar, to add a bit of dressing and flavour instead of a dressing.
And Graham often eats his with a drizzle of balsamic glaze across the top to finish it off.
If you're looking for other tasty small-batch salad dressing recipes to drizzle on your salad, start with a creamy Italian dressing; or a Greek vinaigrette; the ever-popular ranch dressing; a fruity pomegranate and lemon dressing, or a creamy Russian Dressing.
⭐ WHY IS THIS MOROCCAN COUSCOUS SALAD SO GOOD?
You are going to love this salad. Here are a few reasons why.
- Easy to make
- Colourful and fun
- A healthy option
- Full of protein from the lentils and couscous
- Tastes amazing
- No weird ingredients
- Can be made ahead
- Use up what you have in the salad drawer
- Packs well for lunches at work or school
- Great BBQ or picnic salad
? STORING SUMMER COUSCOUS SALAD
Store this protein-rich salad in an airtight container in the fridge for 4-5 days.
It won't wilt like a leafy green salad.
Alternatively, portion it up and store it in smaller airtight containers with a little pot of salad dressing popped inside each tub, so it's ready to grab and take to school or work for lunch or just to eat outside in the sun.
? MORE SALAD RECIPES
Looking for more salad recipes? Try these:
? PAIRING RECIPES
These are my favorite dishes to serve with this Mediterranean couscous salad:
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??? HOW TO MAKE VEGAN COUSCOUS SALAD WITH GREEN LENTILS
These step-by-step photos will show you how to make this delicious dairy-free salad. Keep scrolling for the full printable recipe (with full ingredient list, calories and nutritional info)
STEP 1 - MAKE THE COUSCOUS
- Make up a batch of vegetable stock with boiling water.
- Measure out the couscous and add to a large mixing bowl.
- Add the stock and mix in.
- Cover with a clean tea towel and set aside for 10-15 minutes while you chop the other ingredients.
STEP 2 - ADDING LENTILS AND SALAD
- Once the couscous has absorbed all the liquid, fluff it up with a fork.
- Now add the lentils for protein.
- Next, add chopped cucumber and tomatoes.
STEP 3 - NOW THE JARRED VEGETABLES
- Time for adding more tasty morsels to this veggie couscous salad. First add chopped roast peppers (from a jar or home-roasted).
- Then add sundried tomatoes.
- Next is the beetroot and the olives.
STEP 4 - FINISHING TOUCHES
- Now for the finishing touches.
- Add some fresh basil, if you have some,
- Then mix well and serve with a drizzle of salad dressing and some crumbled vegan feta on top.
- Enjoy!
? RECIPE
- PREP TIME: 15
- TOTAL TIME: 15
- COURSE: lunch
- CUISINE: Mediterranean, Moroccan
- SERVINGS: 6 servings
- CALORIES: 337 kcal
INGREDIENTS
- 200 g couscous
- 200 g vegetable stock (1 cube)
- 235 g green lentils (390g / 14oz tin drained)
- ½ cucumber (cut in half lengthways, wet seeds scopped out and cut into half moons)
- 8 cherry tomatoes (or 2 large large ripe tomtoes, chopped)
- 86 g roasted peppers (half a 285g/10 oz jar of pepper antipasti in oil drained and chopped)
- 75 g sundried tomatoes (chopped)
- 4 pickled baby beets (chopped)
- 50 g olives (green or black, chopped)
- 1 handful fresh basil leaves (chopped)
- 1 pinch salt and pepper
- 50 g vegan feta (optional)
INSTRUCTIONS
- Make up a batch of vegetable stock with 200g (0.85 cups) boiling water.
- Measure out the couscous and add to a large mixing bowl.
- Add the stock and mix in. Cover with a clean tea towel and set aside for 10-15 minutes while you chop the other ingredients.
- Once the couscous has absorbed all the liquid, fluff it up with a fork.
- Now add the lentils, chopped cucumber and tomatoes.
- Time for adding more tasty morsels to this veggie couscous salad. First add the chopped roast peppers.
- Then add sundried tomatoes,, the beetroot and the olives.
- Now for the finishing touches. Add some fresh basil, if you have some.
- Then mix well and serve with a drizzle of salad dressing and some crumbled vegan feta on top.
- .Enjoy!
NOTES
- You can make the couscous with hot water instead of stock.
- Skip any ingredients you don't like.
- Use up what you have in the fridge.
- Store this protein-rich salad in an airtight container in the fridge for 4-5 days.
NUTRITION
- Serving: 1 serving
- Calories: 337kcal
- Carbohydrates: 60g
- Protein: 18g
- Fat: 3g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 4mg
- Sodium: 564mg
- Potassium: 968mg
- Fiber: 16gSugar: 7g
- Vitamin A: 449IU
- Vitamin C: 19mg
- Calcium: 61mg
- Iron: 5mg