Vegan Summer Couscous Salad

This delicious Vegan Summer Couscous Salad features nectarines and a medley of fresh summer vegetables. Minimal cooking and ready in under 30 minutes!

Looking for a fresh and vibrant dish to celebrate summer? 🌞

Beat the heat with this refreshing and colorful Vegan Summer Couscous Salad!

Packed with juicy peaches, creamy avocado, crisp cucumber, and protein-rich chickpeas, all tossed in a zesty lemon-olive oil dressing. Perfect for picnics, lunches, or any summer gathering. Light, delicious, and 100% plant-based! 🌿🍑🥒

Why you should make this Vegan Summer Couscous Salad right now:

This Couscous Salad is not only delicious but also nutritious, offering a balance of flavors and textures that celebrate the freshness of seasonal ingredients. Plus, it’s vegan-friendly and bursting with flavors! 

I like this recipe, because it comes together in no time. With minimal cooking involved, you can have a healthy and vibrant meal ready in under 30 minutes.

Light, refreshing, and served chilled, this salad is ideal for hot summer days. It’s a great way to stay cool while enjoying a nutritious meal.

It is also packed with plant-based protein from chickpeas, healthy fats from avocado, and a bunch of fresh vegetables and herbs. 

And you can easily swap out ingredients based on what you have on hand or what you prefer. Try adding bell peppers, or even grilled tofu for a different twist. See also serving ideas down below for more inspiration!

This salad stores well in the fridge, making it a perfect option for meal prep. Prepare a big batch and enjoy it throughout the week for quick and healthy lunches or dinners.

Give it a try and let us know your favorite twist on this versatile salad! 🌟😋 

Vegan Couscous Salad Ingredients

To make this Couscous salad we will need three components:

• the couscous base
• salad ingredients
• dressing

But don’t worry, it’s really minimal effort!

Here is the list of all the ingredients we used in this recipe:

To make the Couscous base you will need:

• Couscous: this is a staple food made from semolina, typically used in North African and Middle Eastern cuisines. It’s quick-cooking and versatile, making it perfect for salads. You’ll cook it in vegetable broth for added flavor.
• Vegetable broth: Using vegetable broth instead of water enhances the flavor of the couscous. It adds a savory depth that complements the fresh ingredients in the salad. You can skip this and use plain water with a pinch of salt if you like.
• Cumin is a spice known for its warm, earthy flavor with a hint of citrus. It pairs well with couscous and adds a subtle aromatic touch to the salad.
• Salt and Pepper: These seasonings are added to taste, enhancing the overall flavor profile of the couscous base.

While your couscous base is cooling, you will prepare the rest of the salad ingredients:

• Chickpeas: also known as garbanzo beans, these are a great source of plant-based protein and fiber. They add texture and substance to the salad.
• Canned corn provides sweetness and crunch. It contrasts nicely with the other ingredients and adds a burst of summer flavor. You can swap this with freshly cooked or grilled corn when in season!
• Peaches or Nectarines: These stone fruits bring a juicy sweetness to the salad. They are refreshing and provide a delightful contrast to the savory elements.
• Cucumber adds crispness and a fresh, cooling element to the salad. It complements the other flavors and textures.
• Creamy avocado adds richness and healthy fats to the salad. It’s a great source of vitamins and minerals, contributing to both flavor and nutrition.
• Red onion adds a mild, sweet onion flavor and a pop of color. It’s finely chopped to distribute its flavor evenly throughout the salad.
• Arugula (rocket) adds peppery notes and a leafy green base to the salad. It’s tender and slightly bitter, balancing the sweetness of the fruits and corn.
• Fresh herbs like parsley and chives add brightness and flavor.

Next, you need these Dressing ingredients:

• Lemon Juice: Fresh lemon juice provides acidity and brightness to the dressing. It helps to balance the flavors and enhances the freshness of the salad.
• Olive oil adds richness and a smooth mouthfeel to the dressing. It also helps to coat the couscous and other ingredients, bringing everything together.
• Salt and pepper

How to make this Vegan Couscous Salad

This recipe is minimal cooking and perfect for those hot summer days when you can’t be bothered to turn on the stove. The only cooking is heating some vegetable stock (or water) to soak the couscous!

Then, you prep the vegetables and fruit and toss everything together with a delicious dressing.

So let’s see a step-by-step guide!

Prepare the Couscous:
In a medium saucepan, bring 1 1/4 cups (310 milliliters) of vegetable broth to a boil. Adding vegetable broth instead of water infuses the couscous with more flavor. Mix in 1 teaspoon of cumin.

Stir in 1 cup (250 milliliters) of couscous, then immediately remove the saucepan from heat. Cover with a lid and let it sit for 5 minutes to allow the couscous to absorb the liquid.

After 5 minutes, fluff the couscous with a fork to separate the grains. Season with salt and pepper to taste. Transfer the couscous to a large mixing bowl to cool.

If you are in a hurry, spread the couscous out on a baking sheet to cool quickly and evenly.

Prepare the salad ingredients:
Drain and rinse a can of chickpeas under cold running water. This helps to remove any excess salt and the starchy liquid from the can.

Drain canned corn. Pit and slice 2 peaches or nectarines. Dice the cucumber and avocado. Finely chop 1/2 small red onion.

Wash and dry 4 handfuls of arugula. Use a salad spinner to ensure the arugula is dry, so it doesn’t water down the salad.

Chop 1 tablespoon of fresh parsley and 1 tablespoon of fresh chives.

Tips:

• For a slightly nutty flavor and firmer texture, you can also roast the chickpeas in the oven at 400°F (200°C) for about 15-20 minutes.
• For an extra burst of flavor, you can sauté the corn in a dry skillet over medium-high heat until lightly charred.
• You can also grill the fruit slices for a few minutes on each side to caramelize the sugars and add a smoky flavor.

Prepare the Dressing:
In a small bowl, combine the juice of 1 lemon and 2 tablespoons of olive oil. For a hint of sweetness, you can add 1 teaspoon of maple syrup or agave nectar. Whisk together until well combined.

Assemble the Salad:
In the large mixing bowl with the cooled couscous, add the chickpeas, corn, sliced peaches or nectarines, diced cucumber, diced avocado, chopped red onion, arugula, and herbs.

Pour the lemon-olive oil dressing over the salad. 

Gently toss the salad to ensure all ingredients are evenly coated with the dressing. 

Taste and season additionally with salt and pepper as needed.

Serving ideas

This salad pairs well with crusty bread or can be served as a side dish to a larger meal. It’s also great for picnics or as a light lunch.

Tip: Dress the salad just before serving to keep the arugula fresh and crisp.

Here are some more serving ideas for this couscous salad:

As a main dish: top with grilled tofu, tempeh, or a handful of toasted nuts (like almonds or pine nuts) for added protein and texture. Pair with a slice of crusty bread or a whole-grain roll to make it more filling.

As a side dish: serve alongside grilled vegetables, veggie burgers, or kebabs for a complete summer meal.

Pair with soup: enjoy it with a light soup, like gazpacho or a chilled cucumber soup, for a refreshing and balanced meal.

Make it a Picnic: layer the salad ingredients in mason jars for a portable and visually appealing picnic option. Start with the couscous and heavier ingredients at the bottom, ending with arugula and herbs at the top.

Keep the salad in a cooler or insulated bag to ensure it stays fresh and cool until ready to eat.

For meal prep: divide the salad into meal prep containers for easy grab-and-go lunches throughout the week. Keep the dressing separate and add just before eating to maintain freshness.

Wraps and pitas: use the salad as a filling for wraps or stuffed pitas. Add some hummus or vegan tzatziki for extra flavor.

For Parties and Potlucks: serve the salad on a large platter with extra toppings on the side, such as cherry tomatoes, olives, or pickled vegetables, allowing guests to customize their portions.

More creative ways to enhance this salad:

• Before serving, drizzle with a balsamic glaze or a splash of extra lemon juice for added zing.
• Sprinkle with sesame seeds, sunflower seeds, or hemp hearts for an extra nutritional boost and crunch.
• Mix in other fruits like pomegranate seeds, grapes, or blueberries for a sweet contrast.
• Substitute arugula with spinach, kale, or mixed greens based on your preference.
• Incorporate additional flavor elements such as roasted red peppers, marinated artichokes, or sun-dried tomatoes.
• Garnish with additional fresh herbs like basil, mint, or dill for a burst of freshness and color.
• Decorate with edible flowers like nasturtiums or pansies to add a beautiful, gourmet touch.

This versatile Vegan Summer Couscous Salad is perfect for any occasion and can be easily adapted to suit different tastes and settings. Enjoy experimenting with these serving ideas and make it your own!

Storage tips

If you want to store any leftovers, or this dish is part of your weekly meal prep, here are our storage tips for best results:

Refrigeration:
Store the salad in an airtight container to keep it fresh and prevent it from absorbing odors from other foods in the refrigerator. The salad will stay fresh for 3-4 days in the fridge, but consuming it within a day or two will be best.

Separate Components:
If you want to store the salad for a longer period, consider separating the salad components.

Keep the lemon-olive oil dressing separate from the salad until just before serving. This helps maintain the crispness of the vegetables and arugula.

If possible, add avocado just before serving to prevent it from browning. If you must store it with the salad, toss the avocado pieces in lemon juice to slow down oxidation.

Meal Prep Tips:
If storing the salad in jars or containers for meal prep, layer the ingredients with the couscous at the bottom and the arugula and herbs at the top. This helps keep the greens from getting soggy.

Divide the salad into individual portions for easy grab-and-go meals. This also helps with maintaining freshness as you only open one portion at a time.

Refreshing the Salad:
Before serving leftovers, you can add a handful of fresh arugula or other greens to liven up the salad. 

Keep a little extra dressing on hand to add just before eating, especially if the salad seems a bit dry after being stored.

Freezing (Not Recommended):
This salad is best enjoyed fresh. Freezing is not recommended as the textures of the fresh vegetables, fruits, and couscous can become mushy and less appealing after thawing.

By following these storage tips, you can enjoy your Vegan Summer Couscous Salad at its best quality for several days.

 

More similar recipes:

Couscous Stuffed Eggplant with Lemon Tahini Sauce

Mint Cucumber Tabbouleh Salad

Roast Pumpkin and Lentil Salad

Chickpea Salad with Yogurt Tahini Dressing

This recipe is sponsored by Hofer Slovenija.