Easy Vegan Mediterranean Couscous Salad

Name: Easy Vegan Mediterranean Couscous Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup dried couscous (see notes for ratio info); 1 cup water or low sodium vegetable stock; 1 red pepper (deseeded & diced); (2) 10 oz. cherry/grape tomatoes (sliced in half); 1 medium cucumber (diced); 1 cup pitted black olives (sliced in half or chopped); 1 lemon ( zest & juice); 2 tbsp extra-virgin olive oil (plus more to taste); 2 small cloves garlic (crushed or finely chopped); small handful fresh basil (chopped); pepper (to taste)

This easy Mediterranean-style vegan couscous salad is incredibly quick to prep & comes together nicely in only 20 minutes! Packed with fresh wholesome veggies, olives, & topped with a zesty lemon garlic dressing.

The bright & fresh flavors of basil & lemon paired with Mediterranean spices make for a delightfully flavorful meal. A perfect recipe to whip up for a healthy lunch, tasty side dish for dinner, or potluck.

What makes this dish so incredible is its adaptability & endless possibilities! To turn this side dish into a healthy main course, feel free to add chickpeas or your favorite nuts or seeds.

Healthy addition ideas:

Chickpeas would be great to add for a hearty power packed vibe; providing an extra nutritional boost of protein, carbs, & more fiber.
Whatever vegetables your heart desires; red onions, scallions, sun-dried tomatoes, avocado, arugula, roasted mushrooms, artichokes, broccoli, eggplant, & the list goes on!
Nuts & seeds would add healthy fats, plant-based protein, & fiber. Think walnuts, cashews, pine nuts, pecans, almonds, chia seeds, sunflower seeds, etc.
Add your favorite herbs & spices to give it your own flair! Parsley, mint, coriander, or a combination could work here.
Sprinkle on nutritional yeast for a savory nutty flavor.

What type of couscous should I use?

Couscous is essentially very tiny pasta, often made from wheat but it can also be made from barley. There are different types of couscous including:

Moroccan couscous: is the smallest in size & typically what you would find in the grocery store labeled couscous. Since the pieces are so tiny it cooks extremely quickly, making it great for busy schedules.
Israeli couscous: is also known as pearl couscous, larger shapes taking a bit longer to cook. This is one of my favorite types!
Lebanese couscous: also called Moghrabieh couscous, is larger than Israeli couscous & takes the longest to cook.

All three varieties are an excellent nutrient dense choice. But for this salad, my preference is Moroccan couscous because it’s super simple to make. It’s a great whole grain staple ingredient to keep on hand in the pantry. Be sure to choose whole wheat varieties, as these will provide additional fiber.