Israeli Couscous Vegetable Salad (vegan)

This Israeli Couscous Vegetable Salad is packed with tender pearl couscous, crisp veggies, and a zesty lemon vinaigrette that brings everything together. It’s completely vegan, simple to prepare, and perfect for meal prep, potlucks, or sunny picnic days.

An up close picture of this couscous salad in a large salad bowl.

If you haven’t noticed yet, salads are my comfort food as a vegan. Yup, you heard me right. I cannot get enough. I have to share with you one of my favorites!

Spotlight on This Israeli Couscous Vegetable Salad

It’s versatile: Enjoy is as an appetizer, side dish, or main dish. No matter how you eat it, you’ll love it.

It’s a crowd pleaser: All of your friends will want this recipe for sure!

It’s made with good ingredients: Packed with veggies and wholesome ingredients, you’ll feel good about eating this salad!

It makes a big portion: It’s makes a great potluck salad or a BBQ side dish, for sure.

The Ingredients

For the salad you will need then following ingredients:

Israeli couscous: I really enjoy the thicker texture of this couscous. It makes it feel more like a pasta salad.

Chickpeas: This bean works well in the salad, but feel free to replace it with your favorite white bean or avocado.

Cherry tomatoes: I highly recommend using cherry or grape tomatoes instead of a full size tomato. They are just overall sweeter,

Cucumber: Not only does cucumber bring a wonderful crunch to this salad but it keeps well as leftovers and doesn’t get soggy.

Red onion: I am a big fan of minced onion in salads. What a delicious crunch and spiced flavor it contributes.

Green onion: While you can definitely leave this out, I recommend adding green onion for it’s unique flavor.

Greens: Salad greens round out this healthy salad in the most perfect way.

Slivered almonds: Talk about crunch, almonds are the ideal nut for this vegan salad.

Fresh parsley and basil: Let’s be honest, fresh herbs make a salad pop and bring so much nutrients to any dish.

For the salad dressing you will need the following:

Lemon juice and zest: Lemon zest really gives it a lemony kick that you will love.

Apple cider vinegar: Feel free to use red wine vinegar as well.

EV olive oil: I recommend using a high quality olive oil.

Dijon mustard: This will add a tiny bit of spice to the dressing.

Maple syrup: I know it may seem unnecessary but I promise it ties everything together nicely.

Garlic powder: You can also use one minced garlic clove.

Salt and pepper to taste.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! This salad holds up really well in the fridge for a few days, making it great for meal prep or entertaining.

What’s the difference between Israeli couscous and regular couscous?
Israeli couscous is larger and has a chewier texture. It’s more like a tiny pasta, whereas traditional couscous is much smaller and cooks more like rice.

Can I make it gluten-free?
Israeli couscous is made from wheat, so it’s not naturally gluten-free. For a GF version, you can substitute cooked quinoa.

Can I add protein to this salad?
Absolutely. Toss in some chickpeas, edamame, or grilled tofu to make it more of a meal.

The Instructions

Step one: Cook the couscous according to package instructions. Carefully transfer the cooked couscous to a medium glass bowl. Toss with a drizzle of olive oil to prevent it from sticking together. Place it into the fridge to cool.

Step two: While the couscous is cooking, make the dressing. Place all of the ingredients into a mason jar. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, lemon zest, lemon juice, salt, and pepper.

The dressing has been mixed in a mason jar and is ready to pour over the salad.

Step three: Add the chickpeas, cherry tomatoes, cucumber, red onion, green onion, salad greens, slivered almonds, fresh basil, and parsley to the bowl of couscous. Pour the dressing over the salad, give it a good toss, and chill it in the fridge for at least an hour before serving.

All of the salad ingredients are in a glass bowl and are ready to be tossed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better as it sits! I do recommend saving extra dressing or making a little bit extra to mix in with the leftovers. Couscous likes to soak up all of the dressing, LOL.

Tips + Modifications

Switch up the veggies: This salad is customizable, so add what you have on hand and remove what you don’t.

Add more protein: Toss in more beans, lentils, or vegan feta for an extra boost.

Save some dressing for leftovers: Trust me on this one.

Make it nut-free: Simply omit the slivered almonds or swap for sunflower seeds.

Make flavorful couscous: Swap out the water for vegetable stock when cooking the couscous.

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