Summer Cherry Tomato Couscous Salad (Vegan & Meal Prep Friendly)

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Fresh, flavorful, and meal prep-friendly, this Summer Cherry Tomato Couscous Salad is made with juicy tomatoes, fluffy couscous, and a simple lemon dressing. It’s the perfect vegan side dish for summer.

Taking a forkful of the summer cherry tomato couscous salad.

I love making this salad during tomato season when farmers’ markets are overflowing with fresh produce. If you enjoy seasonal recipes, be sure to check out my Citrus Quinoa Salad, Homemade Dill Pickles, Pickled Red Onions, and my Summer Salad Roundup.

One of my favorite things about this vegan Mediterranean couscous salad is that it tastes even better after chilling in the refrigerator. That makes it perfect for meal prep, easy lunches, BBQs, and potlucks.

Living in sunny California, I find myself craving cold, refreshing recipes all summer long. If you’re always looking for a new and creative salad recipe, add this one to your list. It’s simple, flavorful, and perfect for summer.

Just finished tossing this couscous salad in a large salad bowl.

Table of Contents

Spotlight on This Summer Cherry Tomato Couscous Salad

Fresh and flavorful: Juicy cherry tomatoes, creamy avocado, and crisp vegetables create a refreshing salad that’s packed with flavor in every bite.
Mediterranean inspired: A simple red wine vinaigrette ties everything together and gives this salad its bright, vibrant taste.
Perfect for summer: Whether you’re headed to a BBQ, picnic, potluck, or pool party, this salad is always a crowd favorite.
Meal prep friendly: Make it ahead of time for easy lunches, simple dinners, or healthy side dishes throughout the week.
Packed with wholesome ingredients: Loaded with vegetables, microgreens, and healthy fats, this salad is as nourishing as it is delicious.
Easy to make: With simple ingredients and minimal prep, this vegan couscous salad comes together in no time.

The Ingredients

Cherry tomatoes: Use ripe, bright red tomatoes for this salad. The quality of this salad depends on the quality of the tomatoes. Fortunately, there are many types of small tomatoes that you can choose from.

Pearl couscous: Find a bag of dry pearled couscous for this recipe. I recommend using thicker pearl varieties instead of regular couscous. This type of couscous brings more of a pasta vibe to this dish. Also, I recommend using vegetable stock to cook it.

Avocado: Find a ripe but not overly ripe avocado for this salad. In my opinion, the bigger the better. Avocado will make this salad creamier and heartier along with adding some great health benefits.

Microgreens: These tiny little greens are a wonderful source of nutrients all packed into the small leaves. Broccoli sprouts have the best nutritional benefits if you can find them. Otherwise, choose any organic brand that is available at your local grocery store.

Shallot: The wonderful thing about this type of onion is its lighter onion flavor. I love that this onion is less intense than regular raw red onion. It adds a great sharp flavor to this dish.

Basil: Grab some fresh basil leaves to finely mince up. Fresh herbs add so much flavor and nutrients to your food. Basil and tomatoes make a perfect combination in this couscous salad.

Vinaigrette: The ingredients include extra virgin olive oil, red wine vinegar, Dijon mustard, maple syrup or honey, fresh garlic, salt, and black pepper to taste.

A single serving of this couscous salad.

Frequently Asked Questions

Can I make this couscous salad ahead of time?

Yes! This salad is perfect for meal prep and actually tastes even better after chilling in the refrigerator for a few hours. *I do recommend adding the avocado right before serving to keep it from browning.

How long will this couscous salad last in the fridge?

Store the salad in an airtight container in the refrigerator for up to 3 days. *Keep in mind the avocado will brown as time goes on.

Is this salad served warm or cold?

I recommend chilling this salad for at least an hour before serving.

Can I use regular couscous instead of pearl couscous?

You can, but I recommend using pearl couscous for its thicker, pasta-like texture.

What can I serve with this Summer Cherry Tomato Couscous Salad?

This salad pairs well with veggie patties, grilled or roasted vegetables, sandwiches, wraps, and other summer side dishes.

Is this couscous salad good for meal prep?

Yes! The flavors continue to develop as the salad sits, making it a great make-ahead lunch or side dish.

What can I add to this salad for more protein?

You could add tofu, white beans or chickpeas, nutritional yeast, or vegan cheese for more protein.

The Instructions

Step one: Cook the dry couscous according to the package instructions. Once cooked, transfer it to a large bowl and allow it to cool to almost room temperature.

Step two: Add all of the salad ingredients to the bowl of cooled couscous. This includes cherry tomatoes, microgreens, shallots, basil, and avocado.

Just added all of the ingredients to a large salad bowl.

Step three: Make the salad dressing. Combine all of the ingredients in a mason jar and shake it well, or in a small bowl and whisk. This includes olive oil, vinegar, Dijon, maple syrup, garlic, salt, and pepper.

Just whisked the dressing ingredients in a small bowl.

Step four: Pour the dressing over the salad and give it all a good toss.

A large spoonful of this vegan couscous salad.

Step five: Place a lid on the bowl and chill in the fridge for at least an hour. This salad is best served cold.

Storage

Store leftovers in an airtight container and in the fridge for up to three days. Keep in mind that the avocado will brown the longer it sits. Do not freeze.

Tips and Modifications

For even more flavor, cook the couscous in vegetable broth instead of water. It adds a savory depth that pairs beautifully with the fresh vegetables and red wine vinaigrette.

This salad is easy to customize based on what you have on hand. Try adding diced cucumber, chickpeas, Kalamata olives, vegan feta, or toasted pistachios for extra texture and flavor.

Fresh herbs make a big difference in this recipe. I highly recommend using fresh basil.

If meal prepping, consider adding the avocado just before serving. While leftovers are still delicious, the avocado will naturally brown as it sits in the refrigerator.

For the best flavor, allow the salad to chill for at least 30 minutes to an hour before serving. This gives the dressing time to soak into the couscous and vegetables.