Vegetable Couscous Salad

Name: Vegetable Couscous Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 1/2 cups vegetable broth; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1 carrot, grated; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Clean & Healthy

I absolutely love making Vegetable Couscous Salad whenever I crave something fresh and light. It's the perfect dish to whip up during the summer months when vegetables are at their peak. The fluffy couscous paired with vibrant veggies and a tangy dressing creates a delightful explosion of flavors in every bite. This salad not only satisfies my taste buds but is also a feast for the eyes. Plus, it comes together in just 30 minutes, making it a go-to recipe for busy weeknights or potlucks with friends.

Created by

Helena Wright

Last updated on 2026-02-07T19:09:35.766Z

When I first experimented with this Vegetable Couscous Salad, I wanted to create a dish that was not only delicious but also packed with nutrients. I quickly learned that cooking the couscous just right is crucial; it should be airy and fluffy, which I achieve by letting it steam under a lid off heat for a few minutes.

The best part about this salad is its versatility! By using seasonal vegetables or whatever I have on hand, I can change it up frequently. Last week, I tossed in some grilled zucchini and bell peppers, which added a smoky flavor that was truly irresistible!

Why You Will Love This Recipe
Fresh, vibrant colors that brighten any meal
Quick to prepare, making it perfect for gatherings
Nutritious blend, delivering a range of vitamins and minerals

The Art of Cooking Couscous

Couscous acts as the backbone of this salad, providing a fluffy texture that absorbs the flavors of the dressing beautifully. For the best results, be sure to use high-quality couscous; I prefer Israeli or pearl couscous because of its unique chewiness. When preparing the couscous, let it sit covered for about 5 minutes after adding it to the boiling vegetable broth. This allows it to steam perfectly without becoming mushy, ensuring each grain remains separate and light.

If you find yourself short on vegetable broth, water can be used in a pinch. However, consider enhancing the flavor by adding a splash of lemon juice or a pinch of your favorite herbs to the cooking liquid. Adjust the cooking time according to the package instructions—some al dente varieties require slightly different timing.

Crafting the Perfect Vegetable Medley

The key to a vibrant Vegetable Couscous Salad lies in the combination of fresh, colorful vegetables. I recommend using a variety of textures and flavors; for instance, the sweetness of cherry tomatoes balanced with the crunch of cucumber and bell pepper can elevate the dish. Additionally, try experimenting with seasonal produce—zucchini or radishes can make excellent substitutes depending on what's available locally.

Cut your veggies into uniform pieces to ensure they mix well and maintain an appealing visual presentation. You can dice your cucumber and bell pepper into 1/2-inch pieces, while the cherry tomatoes can be halved. If you want to save time, pre-chopped vegetables from the grocery store can be a handy alternative, but fresh ingredients always yield the best taste.

Storage and Serving Suggestions

This Vegetable Couscous Salad is a fantastic make-ahead option, perfect for meal prep or when hosting gatherings. It can be stored in an airtight container in the refrigerator for up to three days. However, I recommend adding delicate herbs like parsley right before serving to keep their freshness and vibrant color. If you know you’ll have leftovers, consider keeping the dressing separate until you’re ready to serve to prevent sogginess.

For a unique serving twist, try layering the salad in a mason jar for a grab-and-go lunch option. You can start with the couscous at the bottom, followed by the veggies, and finish with the dressing on top to keep everything fresh until you’re ready to enjoy it. Alternatively, garnishing with feta cheese or a sprinkle of nuts can add extra texture and richness.

Ingredients

Ingredients for Vegetable Couscous Salad

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

Enjoy the fresh flavors of this beautiful salad!

Instructions

Prepare the Couscous

In a saucepan, bring the vegetable broth to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous has absorbed all the liquid.

Mix the Vegetables

In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, carrot, red onion, and parsley.

Combine and Dress

Fluff the couscous with a fork and add it to the vegetable mixture. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss everything together until well combined.

Serve

Serve the salad chilled or at room temperature, and enjoy the refreshing flavors!

This salad is perfect for meal prep and keeps well in the fridge!

Pro Tips

For added protein, consider topping your salad with chickpeas or grilled chicken. You can also experiment with different herbs like mint or basil for a unique twist.

Flavor Enhancements

To amplify the flavor profile of your Vegetable Couscous Salad, consider incorporating spices like cumin or smoked paprika into the dressing. A pinch of these spices can add a warm depth that's especially delightful during cooler months. Simply whisk them into your olive oil and lemon juice dressing for a subtle but impactful change.

You can also introduce additional acids if desired; a splash of balsamic vinegar could provide an intriguing twist. Just be sure to taste as you go, balancing acidity and freshness without overwhelming the vegetable flavors.

Dietary Modifications

For a gluten-free option, swap the couscous for quinoa, which has a similar texture and offers a nutty flavor. Prepare the quinoa using the same method by cooking it in vegetable broth, allowing you to keep the salad's flavor profile intact while catering to dietary needs.

If you're looking to make this salad vegan, rest assured that it is already plant-based. Adding chickpeas can increase protein content, offering more substance, especially when served as a main dish rather than a side.

Scaling the Recipe

This salad is easily scalable, making it a great dish for a crowd. If you're expecting a larger gathering, simply double or triple the ingredient amounts while maintaining the same proportions for a harmonious blend. To ensure uniform flavor distribution, I suggest mixing ingredients in batches before combining them in a larger bowl for the final toss.

Conversely, if you're cooking for one or two, you can effortlessly halve the recipe. Couscous can be less daunting in smaller quantities; just be cautious while cooking, as overcooking even a small batch can result in a mushy texture. I typically prepare a single serving by using 1/3 cup of couscous and adjusting the broth accordingly.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours in advance. Just keep the dressing separate until you're ready to serve.

→ What other vegetables can I use?

Feel free to use any seasonal vegetables or substitutes based on your preference, such as spinach, arugula, or even roasted squash.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I add protein to this salad?

Absolutely! Adding grilled chicken, shrimp, or beans can enhance the nutritional value and make it more filling.