Easy vegetarian couscous salad recipe

Name: Vegetarian Couscous Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 250 grams couscous; 300 ml vegetable broth; 400 grams cherry tomatoes; 200 grams green garlic olives (including the oil); 4 stalks spring onion ( or green onions); 1 small lemon (juice and zest); 50 grams flat-leaf parsley; 20 grams mint; 100 grams roasted pine nuts

Posted: August 10, 2025

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This delicious vegetarian couscous salad is similar to tabbouleh and makes a great side dish. This recipe is also suitable for vegans and can easily be adjusted to your liking.

Why this recipe works

Perfect for summer – wether it’s for your next BBQ, a quick lunch or even as a main dish for a light dinner, this couscous salad is super versatile
Easy – virtually no cooking is needed (except of course for the couscous itself) so perfect for hot summer days.

Recipe ingredients

Couscous – you can make this easy salad with both regular couscous and pearl couscous
Cherry tomatoes – make sure to use sweet and ripe tomatoes. Any kind will work as long as they are flavorful
Olives – I used the olives that have garlic inside of them, which I love in this salad, but you can use any kind of olive you like. Kalamata olives are also a favorite here.
Fresh parsley and fresh mint – of course, you can use other fresh herbs but parsley and mint are essential for this mediterranean couscous salad recipe. I sometimes also add a bit of fresh basil.
Pine nuts – I love the crunch of some additional roasted pine nuts. The nutty flavor really works great with this dish.

In addition, you can add some red onion, red bell pepper, or other fresh veggies. Cucumber is also a great addition and if you’re not looking for anything vegan you can add feta or goat cheese.

As always make sure to check the recipe card for full ingredients, quantities and step-by-step instructions.

How to make the vegetarian couscous salad

Making this vegan couscous salad is really the easiest ever. You just need to soak the instant couscous (if using the regular kind) for about 5-10 minutes according to package instructions.

Chop all the vegetables and add them to the couscous once it is at room temperature. And that’s all there is to it!

Because there are no salad leaves in this recipe it is also very easy to take with you for lunch. Just place in an airtight container and keep in the fridge until ready to use. Ideal salad for meal prep as well. Do make sure to add the fresh herbs at the last minute to make sure it has all the flavor.

Serve the couscous salad as a main course

You can serve this couscous salad as a main course by combining it with falafel, hummus, chickpeas, baba ganoush, and a boiled egg. With a few small additions, you have a complete evening meal.

What I like most about it is that, on a hot day, you can leave the oven off when making this salad. I often make a large portion so I can enjoy it for lunch the next day. Absolutely one of my favorite salad recipes.

Storing the couscous salad

If you want to store the couscous salad in the fridge, it is best to leave the fresh herbs out of the salad until you’re ready to eat it. You can add the herbs but after a day they will start to wilt and loose flavor. So adding those last minute is the best option.

The couscous salad wil keep in the fridge in an airtight container for about 2 days.

Can I also make this with pearl couscous?

You certainly can. Pearl couscous has a slightly thicker grain, so the salad’s texture will be different, but it will taste just as good.

Can I add other vegetables to the salad?

Yes, you can add your favorite veggies to the easy couscous salad. Try roasted bell peppers, grilled eggplant or zucchini, or cucumber pieces. They all taste great. However, I wouldn’t make it too colorful or throw in five different kinds of vegetables. Otherwise, you won’t be able to taste any of them.

I don't like parsley or mint. Can I substitute them?

Yes, but it will give the couscous salad a completely different flavor. A good substitute is fresh cilantro. It also tastes very good with the ingredients in the recipe below.

What can I use as a dressing for this vegetable couscous salad?

I generally use just a splash of extra virgin olive oil combined with some lemon zest and lemon juice. That’s all it really needs. It’s a simple lemon dressing and the best way to highlight all the fresh flavors of the dish.

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Vegetarian Couscous Salad

This vegetarian couscous salad is a delicious dish similar to tabbouleh. It’s also suitable for vegans!

Prep Time10

Cook Time5

Total Time15

Servings: people

Ingredients

Metric | US Customary

250 grams couscous
300 ml vegetable broth
400 grams cherry tomatoes
200 grams green garlic olives including the oil
4 stalks spring onion or green onions
1 small lemon juice and zest
50 grams flat-leaf parsley
20 grams mint
100 grams roasted pine nuts

Instructions

Place the dry couscous in a large bowl and pour the hot stock over it. Cover and let sit for 5-10 minutes. Stir with a fork, then let it cool completely before adding the other ingredients.
Cut the cherry tomatoes into small pieces, quarter the olives, and add them to the couscous along with the olive oil (up to three tablespoons). If you are using olives without oil, add extra virgin olive oil.
Clean the spring onion and slice the usable part into rings. Add them to the couscous with the lemon juice and zest (only use the yellow part of the peel), and mix everything together.
Finally, finely chop the herbs and mix them into the couscous salad. Taste it and add salt and pepper to taste. Serve in a bowl and sprinkle the roasted pine nuts and parsley, if desired, over the top at the last minute.

Tips

The couscous is also delicious with cucumber or avocado pieces as extra ingredients. If the salad isn't vegan, add feta cheese to make it a meal.

How to store

Cover and store in the refrigerator for up to two days. Keep in mind that the fresh green herbs will not look or taste as good. If you're preparing it for a special dinner, add the herbs at the last minute.

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