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A wooden bowl filled with Vegan Couscous salad, featuring diced tofu, cucumber, tomato, fresh herbs, and a lemon wedge, with ingredients and seasoning bowls in the background.

Vegan Couscous Salad

I love making Vegan Couscous Salad when I want a fresh, healthy meal that's light but keeps me satisfied. Fluffy couscous, crispy golden tofu, juicy tomatoes, crunchy cucumber, and fresh herbs all come together with a bright lemon dressing. I serve it for packed lunches, summer cookouts, and meal prep because it's refreshing, filling, and holds up well in the fridge. Store it in an airtight container in the fridge for up to 3 days.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Mediterranean
Keyword: Vegan Couscous Salad
Servings: 4
Calories: 338kcal
Author: Mandy Applegate

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
US Customary - Metric

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

I've found these tips helpful when making this salad.
  • 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

Calories: 338kcal | Carbohydrates: 46g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 23mg | Potassium: 443mg | Fiber: 6g | Sugar: 4g | Vitamin A: 669IU | Vitamin C: 50mg | Calcium: 165mg | Iron: 3mg
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