CTRL+K
Search
CTRL+K
Veganbell Logo New 2025
0 reviews

Couscous Salad

Mediterranean-style tangy salad prepared with couscous, and roasted cauliflower on the side.

Sponsored By

This recipe is sponsored by… nobody. 😬

We’re still looking for partners, brands, and businesses to collaborate with so we can keep publishing awesome plant-based recipes.

Interested in partnership? Lets connect!

Introduction

This recipe combines Mediterranean flavors with a touch of Cajun spice, creating a versatile and satisfying meal. It features fluffy couscous as the base, which pairs beautifully with roasted cauliflower seasoned with Cajun spices. The vibrant vegetable salad adds freshness and nutrition, making this dish both wholesome and flavorful.

One of the standout elements of this recipe is its combination of textures and flavors. The couscous provides a neutral, slightly nutty base, which absorbs the zesty dressing made from olive oil, lemon juice, and garlic. The roasted cauliflower adds a smoky, spiced element, while the salad ingredients, such as cucumber, bell peppers, and pomegranate, contribute a mix of sweetness, crunch, and tang.

This dish works well as a standalone meal or a side dish for larger gatherings. Its versatility allows for easy substitutions; for example, you can swap out couscous for quinoa or roasted chickpeas for beans. The recipe’s balanced components make it ideal for meal prepping, especially since the flavors deepen when chilled.

While not freezer-friendly, this salad stays fresh in the fridge for up to three days. It’s also an affordable option, as it relies on simple pantry staples and readily available vegetables. Whether you’re hosting a summer gathering or preparing a quick weeknight dinner, this dish is a reliable crowd-pleaser.

Read More...

Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

To prepare couscous:

 

To prepare dressing:

 

To prepare salad:

 

To roast cauliflower:

Instructions

Step A: Prepare Couscous

  1. Combine Base: In a large bowl, add 1 cup couscous, salt and pepper to taste, 1 tablespoon extra virgin olive oil, and 1.25 cups boiling water.
  2. Rest Mixture: Mix well and let it rest for 10 minutes, or until the couscous puffs up.
  3. Fluff Couscous: After 10 minutes, gently fluff it up using a fork and set aside.

 

Step B: Mix Dressing

  1. Combine Ingredients: In a medium mixing bowl, add 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, 1 grated garlic clove, salt and pepper to taste.
  2. Blend Dressing: Mix well and set aside.

 

Step C: Assemble Salad

  1. Add Components: To the couscous bowl, add 1/2 cup red beans, 1/2 cup green peas, 1 cup chopped cucumber, 1 cup chopped bell peppers, 1/4 cup chopped cilantro, 1/2 cup pomegranate, and all of the prepared dressing.
  2. Chill Salad: Mix well and transfer to a fridge and chill (until the cauliflower is ready).

 

Step D: Roast Cauliflower

  1. Season Florets: In a large bowl, add 1 head of cauliflower florets, 2 tablespoons extra virgin olive oil, and 1.5 tablespoon cajun spice seasoning. Toss and coat.
  2. Bake Cauliflower: Transfer to a baking sheet and bake at 180°C (350°F) for 25 minutes, or until it’s properly roasted.
  3. Serve Dish: Vegan couscous salad and cajun-roasted cauliflower is ready. Plate up and enjoy!

Recipe Notes

  • Couscous can be replaced with quinoa or bulgur for a gluten-free alternative.
  • Adjust the Cajun seasoning to suit your spice tolerance.
  • Fresh parsley can substitute for cilantro if preferred.
  • Use cherry tomatoes or zucchini for added vegetables.
  • Let the salad chill for 30 minutes to enhance the flavors.
  • Pre-roast cauliflower and store it separately for quick assembly.
  • Add plant-based cheese for extra creaminess (optional).
  • Use a parchment-lined baking sheet to avoid sticking while roasting.
  • Frozen peas can be used if fresh ones are unavailable.
  • Increase the pomegranate quantity for added sweetness.
  • Stir in nuts like almonds or walnuts for extra crunch.
  • The recipe can be scaled up for larger gatherings.

Frequently Asked Questions

Yes, quinoa, bulgur, or brown rice are great substitutes.

The Cajun seasoning adds mild spice, but you can adjust it to your taste.

It stays fresh for 2–3 days when stored in an airtight container.

Yes, roast the cauliflower ahead and reheat it slightly before serving.

Dried cranberries or raisins can provide a similar sweetness.

Use vegetable stock to steam the couscous and skip oil in the dressing and roasting.

Freezing is not recommended as the texture of couscous and vegetables changes.

Use store-bought or homemade Cajun spice blend, ensuring it matches your spice preference.

Yes, the roasted cauliflower can be served warm over the chilled salad.

Chickpeas, tofu, or tempeh can boost protein content.

Nutritional Info (per Serving)

  • Calories: 797 kcal
  • Carbohydrates: 114 g
  • Protein: 25 g
  • Fat: 51 g
  • Saturated Fat: 7 g
  • Sodium: 107 mg
  • Potassium: 1643 mg
  • Fiber: 20 g
  • Sugar: 18 g
  • Vitamin A: 3046 IU
  • Vitamin C: 171 mg
  • Calcium: 133 mg
  • Iron: 6 mg

Enjoyed Couscous Salad?

Check out these awesome recipes:

Recipe Reviews

Please login to a review.

Ratings

Great0%

Good0%

Decent0%

Bad0%

Terrible0%

Newest Recipes

Homemade Nutella

Toasted hazelnuts are blended with cocoa powder, coconut milk, and maple syrup.

Prep: 5 min

Cook: 10 min
(0)

Onion Fritters (Pakoda)

Ingredients are mixed, squeezed to bind, scooped into portions, and deep-fried until crispy.

Prep: 15 min

Cook: 5 min
(0)

Mango Chia Pudding

Chia seeds, soy milk, and mango puree are combined, rested, and served with toppings.

Prep: 2 min

Cook: 0 min
(0)

Homemade Caramel

Dates are blended with peanut butter, maple syrup, and other ingredients to create caramel.

Prep: 11 min

Cook: 0 min
(0)

Creamy Hummus

Cooked or canned chickpeas are blended with tahini, garlic, and seasonings.

Prep: 5 min

Cook: 0 min
(0)

Banana Lassi

Saffron-infused soy milk is blended with vegan yogurt, bananas, sugar, and cardamom.

Prep: 5 min

Cook: 0 min
(0)

Kidney Bean Burger

Kidney beans are mashed, mixed with vegetables, shaped into patties, coated, then fried.

Prep: 15 min

Cook: 40 min
(0)

Homemade Pizza

Dough is prepared, topped with sauce, vegetables, and vegan cheese, then baked until golden.

Prep: 2.5 hr

Cook: 25 min
(0)

Creamy Mushroom Risotto

Mushrooms are sautéed, rice is cooked with stock, and combined with nooch & coconut milk.

Prep: 5 min

Cook: 40 min
(0)
Load more

This site is protected by reCAPTCHA. Google Privacy Policy and Terms of Service apply.

Veganbell Logo New 2025
Explore
Policy
Support
Follow

Traffic Stats.

All services are Online.