This Vegan Couscous Salad with Maple Lemon Vinaigrette is the only salad recipe you’ll need this summer! Fluffy couscous is packed with a symphony of flavors and textures, all tossed in a bright and tangy lemon dressing. Healthy, easy to make ahead, and perfect for potlucks and gatherings!

summer couscous salad with lemon vinaigrette

This vegan couscous salad tastes super gourmet but is actually very simple to put together. It holds well, so I love making it ahead of time for lunches or to have a tasty snack waiting for me in the fridge. Couscous takes only 5 minutes to make, and the rest of the ingredients are simply chopped up and mixed in. Most of the work is chopping, so a sharp knife will save you lots of time!

What is couscous?

Couscous is a traditional North African dish of crushed durum wheat semolina that is rolled into tiny spheres. It’s usually cooked by steaming. There are different types of couscous such as pearl, Moroccan, or tri-color. This recipe uses easy-to-find golden couscous.

How do you make couscous?

It’s SO easy! Simply use equal parts couscous to water. Boil water on the stovetop. Then remove it from the heat and pour in the couscous. Stir it all around until well mixed and cover with a lid. Let the couscous sit for 5 minutes to absorb all the liquid. Then take a fork and fluff it up. It will significantly increase in volume after fluffing. I like to add salt for flavor and olive oil for richness. Olive oil also helps keep the tiny balls from sticking together.

How do you make maple lemon vinaigrette?

What I love about vinaigrettes is that they are so full of flavor for so little effort! I highly recommend using freshly squeezed lemon juice since it is a main ingredient and tastes both bright and clean. Dijon mustard is our emulsifier. This means that it helps the liquid ingredients stay mixed together with the oil. It also adds a tangy, sharp flavor layer.

To make the vinaigrette, add all the ingredients to a bowl and whisk until emulsified. This takes less than a minute by hand. You can also add the ingredients to a lidded jar and shake. The dressing perfectly complements nutty couscous and unites the other flavors.

What’s in this vegan couscous salad?

The best thing about a leafless salad is you can do to town with your mix-ins with no fear of wilting the greens. I’ve included a lovely balance of crunchy, creamy, sweet, and herby flavors. All these ingredients are chopped by hand so use the sharpest knife you have for safety and to save time! Here’s our lineup of mix-ins:

Carrots and celery- for a satisfying crunch.

Chopped walnuts and chickpeas- add protein and richness.

Parsley and chives- lend herby notes and a touch of green.

Chopped apricots and currants- give just the right amount of sweetness.

Here’s everything you need to make this recipe.

Ingredients

Couscous

1¼ cup (296 ml) of water
1¼ cup (225 g) of golden couscous
1 tablespoon of olive oil
1 teaspoon of kosher salt

Salad Mix-Ins

½ cup (60 g) of peeled small diced carrots
½ cup (60 g) of small diced celery
½ cup (60 g) of chopped walnuts
½ cup (83 g) of garbanzo beans, drained and rinsed
¼ cup (10 g) of finely chopped parsley
¼ cup (10 g) of finely chopped chives
2 tablespoons (15 g) of chopped dried apricots
2 tablespoons (15 g) of currants
½ teaspoon of ground black pepper
Kosher salt to taste

Maple Lemon Vinaigrette

¼ cup (60 ml) of olive oil
¼ cup (60 ml) of lemon juice, freshly squeezed
1 tablespoon of maple syrup
1 tablespoon Dijon mustard
1 garlic clove, minced or pressed

How to make Vegan Couscous Salad with Maple Lemon Vinaigrette

1.Cook the couscous- Bring the water to a boil in a medium (lidded) pot over high heat. Slide the pot off the heat and pour in the couscous, followed by the oil and salt. Stir until incorporated and cover the pot. After 5 minutes, check to see that the grains have absorbed all the liquid. Once absorbed, uncover, and fluff them up with a fork. Transfer the couscous to a salad bowl and set aside to cool.

2. Prepare the salad ingredients- While the couscous is cooling, chop the carrots, celery, walnuts, parsley, chives, and apricots.

3. Make the lemon vinaigrette- Add all of the ingredients to a small bowl and whisk until emulsified.

4. Make the salad- Once the couscous is room temperature, tumble all the salad mix-ins into the bowl. Mix them all together. Pour the dressing over the top and toss to coat. Finish with freshly ground black pepper, tossing again. Take a taste and add more salt to your liking.

Store any leftovers in the fridge for up to a week!

More hearty salads:

While I’m all in for leafy greens, sometimes a girl just wants a hearty salad. Here are a few of my favorites:

I hope you’re having the most amazing August and soaking up these last long days before the equinox leads us into fall.

Sending a giant hug from my little corner of the internet!

X,o,

Carol

Vegan Couscous Salad with Maple Lemon Vinaigrette