Vegetable Couscous Salad

Highlighted under: Vital Meals Studio

I absolutely love making Vegetable Couscous Salad, especially during the warmer months. This dish is not only refreshing but also incredibly easy to whip up. With the vibrant colors of fresh vegetables and the fluffy couscous, it’s a feast for the eyes as well as the taste buds. I typically like to add a zesty homemade dressing that brightens the entire dish, making it a perfect side or a light meal. You can customize this salad with seasonal veggies, ensuring you get the best of what’s fresh!

Sloane Patterson

Created by

Sloane Patterson

Last updated on 2026-02-07T21:57:35.923Z

When I first made Vegetable Couscous Salad, I was amazed by how something so simple could pack so much flavor. The combination of fresh vegetables, fluffy couscous, and a tangy dressing made every bite delightful. What really elevates this dish, in my opinion, is using fresh herbs right from the garden—there’s something about the intensity of fresh basil and parsley that can’t be replicated with dried herbs.

I also learned that allowing the couscous to sit for a few minutes after cooking lets it absorb all the flavors better, resulting in a more cohesive dish. It’s become a staple for potlucks and summer picnics, bringing smiles and satisfaction to anyone who tries it!

Why You'll Love This Vegetable Couscous Salad

  • Bursting with fresh, vibrant flavors from seasonal vegetables
  • Light yet satisfying, perfect for warm weather dining
  • Customizable with your favorite herbs and sauces

Choosing the Right Vegetables

The beauty of Vegetable Couscous Salad lies in its flexibility; you can use any seasonal vegetables that catch your eye at the market. Bell peppers provide a sweet crunch, while cucumbers add a refreshing element. Consider using zucchini or asparagus during the spring for a different twist. When selecting vegetables, opt for those that are vibrant and firm to ensure they add both flavor and texture to the salad.

If you're aiming for extra flavor, roasting your vegetables can be a delightful alternative. Simply toss them in olive oil, salt, and pepper, then roast at 400°F (200°C) for about 20 minutes until tender and slightly caramelized. This adds a savory depth to the salad that complements the fluffy couscous beautifully.

The Perfect Dressing

The dressing is crucial for tying all the flavors together in your Vegetable Couscous Salad. A simple mixture of olive oil and lemon juice provides a bright, zesty finish. To elevate it further, consider adding ingredients like minced garlic or a teaspoon of Dijon mustard for a tangy kick. If you like a bit of sweetness, a splash of honey or maple syrup can balance the acidity beautifully.

I've found that letting the dressing sit for 10-15 minutes before adding it to the salad enhances its flavor. This short resting period allows the ingredients to meld, creating a more complex taste that can truly elevate your couscous salad experience. Just remember to adjust the seasoning afterward, as the flavors may intensify.

Ingredients

Gather the following ingredients to create a delicious Vegetable Couscous Salad.

Ingredients

  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1 bell pepper, diced
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Once you have these ingredients ready, you're all set to make this delightful salad!

Instructions

Follow these simple steps to prepare your Vegetable Couscous Salad.

Cook the Couscous

In a saucepan, bring the vegetable broth to a boil. Stir in the couscous and remove from heat. Cover and let it sit for about 5 minutes until the couscous has absorbed the broth.

Prepare the Vegetables

While the couscous sits, chop the bell pepper, cucumber, cherry tomatoes, and red onion. Set aside each in a mixing bowl.

Combine and Dress

Fluff the couscous with a fork and add it to the bowl with the vegetables. Drizzle in olive oil, lemon juice, and season with salt and pepper. Toss everything together until well mixed.

Serve

Transfer the salad to a serving dish, garnish with fresh parsley, and enjoy your refreshing dish!

This salad can be served immediately or refrigerated for a few hours to allow the flavors to meld. Enjoy!

Pro Tips

  • For added protein, toss in some canned chickpeas or grilled chicken.

Storage Tips

This Vegetable Couscous Salad is great for meal prep and can be made in advance. Store the salad in an airtight container in the refrigerator, and it should last for about 3 to 4 days. To keep the vegetables crisp, consider storing the dressing separately until you're ready to serve. When ready to eat, simply combine the salad and dressing and toss gently to avoid bruising the vegetables.

If you have leftovers, the couscous will absorb some dressing over time. To refresh the salad, drizzle in a little more olive oil and lemon juice just before serving. This will rejuvenate the flavors and ensure your dish remains vibrant and delicious for each serving.

Variations to Try

Feel free to mix and match your choice of grains! If couscous isn't your preference or you want to switch things up, quinoa or bulgur make excellent alternatives. Quinoa, in particular, is a great gluten-free option that adds a nutty flavor and extra protein.

For a heartier salad, consider adding proteins like chickpeas, grilled chicken, or feta cheese. These additions not only enhance the nutritional profile but also bring a satisfying element to the salad that makes it a filling meal on its own.

Questions About Recipes

→ Can I use gluten-free couscous?

Yes, you can substitute with quinoa or any gluten-free grain of your choice.

→ How long does the salad stay fresh?

The salad can be refrigerated for up to three days, but it’s best enjoyed fresh.

→ What other vegetables can I add?

Feel free to add vegetables like zucchini, carrots, or even roasted sweet potatoes.

→ Is this salad suitable for meal prep?

Absolutely! This salad holds up well and is perfect for meal prepped lunches.

Secondary image

Vegetable Couscous Salad

I absolutely love making Vegetable Couscous Salad, especially during the warmer months. This dish is not only refreshing but also incredibly easy to whip up. With the vibrant colors of fresh vegetables and the fluffy couscous, it’s a feast for the eyes as well as the taste buds. I typically like to add a zesty homemade dressing that brightens the entire dish, making it a perfect side or a light meal. You can customize this salad with seasonal veggies, ensuring you get the best of what’s fresh!

Prep Time15 minutes
Cooking Duration10 minutes
Overall Time25 minutes

Created by: Sloane Patterson

Recipe Type: Vital Meals Studio

Skill Level: Easy

Final Quantity: 4 servings

What You'll Need

Ingredients

  1. 1 cup couscous
  2. 1 1/4 cups vegetable broth
  3. 1 bell pepper, diced
  4. 1 cucumber, diced
  5. 1 cup cherry tomatoes, halved
  6. 1/2 red onion, finely chopped
  7. 1/4 cup fresh parsley, chopped
  8. 1/4 cup olive oil
  9. 2 tablespoons lemon juice
  10. Salt and pepper to taste

How-To Steps

Step 01

In a saucepan, bring the vegetable broth to a boil. Stir in the couscous and remove from heat. Cover and let it sit for about 5 minutes until the couscous has absorbed the broth.

Step 02

While the couscous sits, chop the bell pepper, cucumber, cherry tomatoes, and red onion. Set aside each in a mixing bowl.

Step 03

Fluff the couscous with a fork and add it to the bowl with the vegetables. Drizzle in olive oil, lemon juice, and season with salt and pepper. Toss everything together until well mixed.

Step 04

Transfer the salad to a serving dish, garnish with fresh parsley, and enjoy your refreshing dish!

Extra Tips

  1. For added protein, toss in some canned chickpeas or grilled chicken.

Nutritional Breakdown (Per Serving)

  • Calories: 220 kcal
  • Total Fat: 12g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 4g