Vegan Couscous Salad
Add Preferred SourceVegan Couscous Salad is my go-to when I need a quick, healthy meal packed with flavor and protein. Fluffy couscous gets mixed with crispy golden tofu, juicy cherry tomatoes, crisp cucumber, and fresh herbs. A drizzle of lemon juice and olive oil ties everything together. It’s filling without being heavy and tastes amazing.
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I make this for summer lunches, picnics, potlucks, and meal prep because it’s light, refreshing, and travels well. It’s perfect for hot days when you want something cool and filling without turning on the oven. Store it in the fridge for up to 3 days in an airtight container.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Couscous Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll cook the couscous, fry the tofu until golden, chop your veggies, and toss everything together with lemon and herbs.
Cook the Couscous
In a pot, bring 1 cup of water to a boil, add 1/2 tsp salt and the dry couscous, and stir. Put the lid on the couscous, remove the pot from the heat, and let it sit for 5 minutes. Then open the lid to let it cool.
The couscous steams itself, becoming light and fluffy without any stirring or babysitting. If you want a gluten-free alternative, swap the couscous for quinoa and cook according to package directions.
Fry the Tofu
Add a tbsp of olive oil to a skillet and set the heat to medium. I like using this large skillet because it makes flipping easier and prevents sticking thanks to its nonstick coating.
Fry the tofu until golden brown. You’ll want to flip the pieces so they get crispy on all sides, which adds texture and flavor to the salad. You can also roast the tofu on a baking sheet at 400°F for 25-30 minutes if you prefer hands-off cooking.
Chop the Vegetables
Meanwhile, finely chop your fresh vegetables: cherry tomatoes and cucumbers, then set them aside. Keep the pieces bite-sized so they mix well with the couscous, and you get a little bit of everything in each forkful.
You can add other chopped vegetables, such as bell pepper, red onion, baby spinach, or blanched green beans, for extra protein and texture. You can also use Israeli couscous for a chewier texture, but you’ll need to simmer it in boiling water for about 10 minutes rather than just steaming it.
Combine the Salad
Prepare the salad by adding the couscous, tomatoes, tofu, and chopped cucumber to a large bowl. Add chopped herbs such as fresh parsley or mint, lemon juice, and a tbsp of olive oil.
A salad dressing shaker makes it easy to mix the lemon juice, olive oil, and any spices together before pouring over the salad. Stir well to combine.
The simple salad dressing of lemon juice and olive oil coats the couscous. For extra Mediterranean flavors, toss in kalamata olives, vegan feta, or a handful of pumpkin seeds for healthy fats and crunch. Add 1-2 cloves of minced garlic to the salad dressing.
Season and Serve
Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat. You can taste and adjust the lemon juice, salt, or herbs to your preference. A ceramic serving bowl makes it easy to portion for meal prep or serve family-style at gatherings.
This couscous salad recipe is good served cold, at room temperature, or even slightly warm, making it perfect as a side dish or side salad. Enjoy!
Pack the salad in airtight containers and keep it cold with ice packs if you’re bringing it to potlucks, picnics, or outdoor gatherings. A salad bowl with an airtight lid keeps salads fresh and leak-proof during transport. If you’re making it ahead, store the dressing separately and toss it right before serving, or use salad jars for individual weekly meal-prep portions.
Ingredients
- 1 cup dry couscous
- 1 cup water
- 2 cups cherry tomatoes
- 12 ounces firm tofu
- 1 cucumber
- Juice of 2 lemons
- 2 tablespoons olive oil
- ½ cup fresh herbs such as mint basil, parsley, or dill
- Salt & pepper to taste
Instructions
- Start by cooking the couscous. In a pot, bring 1 cup of water to a boil, add ½ tsp salt and the couscous, and stir. Put the lid on the couscous, and remove the pot from the heat, and let it sit for 5 minutes. Then open the lid to let it cool.1 cup dry couscous, 1 cup water
- Add a tbsp olive oil to a skillet and set the heat to medium. Fry the tofu until golden brown.2 tablespoons olive oil, 12 ounces firm tofu
- Meanwhile, chop your tomatoes and cucumbers and set aside.2 cups cherry tomatoes, 1 cucumber
- Prepare the salad by adding the couscous, tomatoes, tofu, and cucumber to a large bowl. Add chopped herbs, lemon juice and a tbsp of olive oil. Stir well to combine.Juice of 2 lemons, ½ cup fresh herbs such as mint
- Season with salt & pepper to taste, and serve.Salt & pepper to taste
Notes
- Use vegetable broth instead of water: Cook the couscous in it for extra flavor.
- Press the tofu first: Press it for 15-20 minutes before frying so it absorbs less oil and becomes crisper.
- Don’t skip cooling the couscous: Let the couscous cool completely before mixing it with the other ingredients so the tomatoes and cucumber don’t get warm and release water.
- Mix and match your herbs: Use whatever fresh herbs you have on hand, like mint, basil, parsley, or dill, or combine a few for more flavor.
- Add the dressing gradually: Start with half the lemon juice and olive oil, toss, and taste before adding more so you don’t overdress the salad.
- Store dressing separately for meal prep: Keep the lemon juice and olive oil separate if you’re meal prepping so the couscous doesn’t get soggy, and toss everything together right before eating.
Nutrition
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Meal prep containers with dividers work great for portioning individual servings.
The flavors get even better after sitting for a few hours, so it’s great for meal prep. To keep the couscous from drying out, drizzle a little extra olive oil or lemon juice over it before storing. Leftover salad tastes absolutely delicious the next day, once the flavors have had time to blend.
Freezing isn’t recommended because the cucumber and tomatoes become watery when thawed, and the couscous loses its texture. If you want to make it ahead, prep all the components separately and combine them the day you plan to serve.
What to Serve With Vegan Couscous Salad
It’s delicious served alongside grilled vegetables, falafel, or hummus with pita bread for a Mediterranean-style spread. It also pairs well with roasted chickpeas, baba ganoush, or a simple tomato soup for a light lunch that doesn’t need heating up.
It makes a great bbq side dish because it stays fresh at room temperature and doesn’t wilt in the heat. You can make it a heartier meal by adding white beans or extra tofu for more protein, and it works perfectly as a packed lunch since it tastes delicious cold straight from the fridge.
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Here are more easy vegan salad recipes you’ll love.
