Print

Vegan Giant Couscous Salad

This wholesome plant-based salad is fresh, filling and packed with veggies. It’s absolutely delicious, so easy to throw together and requires no cooking, aside from boiling the giant couscous. It’s also great for meal prepping as it keeps well in the fridge for 3 to 4 days.

Fun fact: despite its name, giant couscous isn’t actually couscous; it’s a form of pasta. It adds a wonderful chewy texture to dishes. I’ve opted for wholewheat giant couscous as it’s higher in protein, which makes the salad more filling, but you can use regular giant couscous as well. For reference, 100g regular giant couscous contains 3.6g of protein while the same amount of wholewheat giant couscous can contain up to 12.3g of protein, depending on the brand.

  • Prep Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Category: Vegan, Plant based, Salad, Pasta

Ingredients

Scale
  • 300 g dried wholewheat giant couscous
  • 250 g cherry or baby plum tomatoes, quartered
  • 2 bell peppers, finely diced
  • 1 large red onion, finely chopped
  • ½ cucumber, finely diced
  • 1 large handful fresh flat-leaf parsley
  • 1 x 400g tin chickpeas, rinsed and drained
  • 150 g vegan feta

For the dressing:

  • 6 tbsp extra-virgin olive oil
  • 4 tbsp red wine vinegar
  • 2 garlic cloves, minced
  • 2 tsp agave or honey

Instructions

  1. Bring salted water to a boil in a medium saucepan. Boil the wholewheat giant couscous according to the package instructions then rinse under cold water and drain.
  2. While the couscous is cooking, place the dressing ingredients in a small bowl, season with sea salt and freshly-ground black pepper and whisk to combine.
  3. Place the cherry tomatoes, bell peppers, red onion, cucumber, parsley, chickpeas and feta in a large bowl. Season with sea salt and freshly-ground black pepper and toss to combine.
  4. Add the drained couscous and dressing and toss well to coat. Taste and adjust the seasoning to your liking then serve immediately or pack in airtight containers and enjoy throughout the week.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can't wait to see what you've made!

0 0 votes
Recipe Rating
Subscribe
Notify of

2 Comments
Oldest
Newest
Inline Feedbacks
View all comments
Lizard
10 months ago

Yo I added hazelnuts in with the chickpeas and omfg out of this world. Also threw in some pomegranate seeds and yessssssss I love this recipe!!!

zenak
8 months ago
Reply to  Lizard

So glad you enjoyed it! Love the sound of adding hazelnuts – the texture must’ve been so good!

Search