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.

Prep Time15

Cook Time10

Total Time25

Course: dinner, lunch, Main Course, Salad

Cuisine: American, Mediterranean

Keyword: bbq salad, cold salad, easy salad, healthy lunch ideas, healthy salad, healthy salad idea, healthy salad recipe, vegan salad, vegan salad recipes

Servings: servings

Calories: 248kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 large bowl for the salad
1 pot for cooking couscous
1 small mason jar with lid for the dressing

Ingredients

Salad

1 cup dry couscous plus water or veggie stock to cook
1 can chickpeas, rinsed and drained
1 cup chopped cherry tomatoes
½ cup sliced and halved English cucumber
½ cup minced red onion
3-4 green onions, sliced
1½ cups salad greens, roughly chopped Spring mix, or spinach work well
⅓ cup slivered almonds
2 tablespoons minced fresh basil this can be optional
2 tablespoons minced fresh parsley this can be optional

Lemon Zest Dressing

½ cup extra virgin olive oil
⅓ cup apple cider vinegar White balsamic works also
1 teaspoon Dijon mustard
1 tablespoon pure maple syrup
1 garlic clove, minced 1 tsp of garlic powder works, also
zest from 1 lemon
juice from ½ a medium lemon
salt and pepper to taste

Instructions

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.
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.
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.

Notes

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.

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.

Nutrition