I like making this warm couscous salad, which works perfectly as a main dish; due to its ingredients' richness, it is hard to beat in the Nutrition Department, so make it in batches, and you won't have to worry about being well nurtured for a couple of days.
Tabbouleh, the undisputable Lebanese Salad with parsley, inspired this recipe and is also on this site. It is one of the World's renowned couscous recipes.
We usually make this recipe during the fall season, when you want to eat a salad but you want it to be cozy, not as fresh as your regular vegan salads, making it one of our favorite vegan fall recipes.
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💚 Why you will love it
- Nutrient-dense meal
- Cozy, warm salad
- Easy customization
- Rich in flavors
- Perfect for autumn
🧾 Ingredients
- Couscous: This fluffy base is easy to cook and absorbs the flavors like a champ. It offers a mild taste that allows other ingredients to shine.
- Arugula: Ah, the peppery green that gives your salad a vibrant color and a spicy kick! It's also packed with antioxidants like vitamin K.
- Olive Oil: The liquid gold that ties the flavors together, all while adding a touch of richness. It's a heart-healthy fat that boosts the absorption of fat-soluble vitamins.
- Paprika: This spice brings a smoky sweetness that complements the nuttiness of almonds and couscous.
- Turmeric: Hello, golden hues and anti-inflammatory benefits! It gives the dish an earthy undertone and a pop of color.
- Almonds: These add crunch and protein, making the salad more filling. Almonds are also a good source of vitamin E.
- Cherry Tomatoes: These little red gems provide juiciness and a burst of acidity. Their sweetness perfectly balances the spice elements in the dish.
- Sprouted Lentils (optional): If you decide to go this route, you're adding extra protein and crunch. Sprouted lentils also have increased levels of nutrients like folate.
- Mint (optional): Opting for mint is like a breath of fresh air in each bite. It also has calming digestive properties and's more than just a pretty leaf.
Roasted veggies
- Eggplant: This brings a meaty texture and soaks up the roasting flavors like a sponge. Plus, it's a good source of fiber and antioxidants.
- Red Bell Pepper: Adds sweetness and a touch of charred flavor. They're also packed with vitamin C.
- Red Onion: Roasting these adds a caramelized sweetness that pairs beautifully with the other roasted ingredients.
- Garlic: When roasted, garlic turns mellow and almost sweet, adding a layer of complexity to your dish. Plus, it's good for your heart.
- Thyme: This herb brings a subtle earthy note when roasting, complementing the natural flavors of your veggies. It's also known to pair exceptionally well with eggplant.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Couscous | Farro, orzo, pearl couscous, quinoa, burghul wheat |
| Sprouted lentils | Soy sprouts, broccoli sprouts |
| Almonds | Walnuts, sunflower, or pumpkin seeds |
| Veggies (eggplant, red bell pepper) | Zucchini, sweet potatoes, any type of onions, or shallots |
🔪 Instructions
Step 1: Dice the veggies and bake them with extra virgin olive oil. You can also bake them over parchment paper to avoid sticking and omit the oil.
Step 2: Hydrate the couscous with the same volume of warm water for 5 minutes.
If you are using olive oil, you can choose to hydrate the couscous in a marinade of olive oil and lemon juice for five minutes and then stir in the mix in the salad. This is the same method used to make the traditional Tabbouleh Salad. The only difference is that Tabbouleh uses Burghul wheat, which softens a little longer.
Step 3: Cut the cherry tomatoes and pan-fry them face-down.
Step 4: if you have are using raw almonds, roast them in a skillet
Step 5: Chop your mint and arugula.
Step 6: Then, take your veggies out of the oven and assemble them. Use a large bowl and mix with the rest of the ingredients, except for the grilled tomatoes and toasted almonds. If you are using sprouted lentils, mix them in as well.
Serve with grilled tomatoes and almonds on top.
💡 Expert Tips
To make this recipe outstanding, you need to balance the number of textures in it. I am a big fan of textures; they are such an essential part of the eating experience.
To ensure this warm salad turns out perfectly every time, keep these expert tips in mind:
Roast your vegetables until they're just tender to maintain a nice texture that contrasts with the fluffy couscous.
Over-roasting can lead to mushy veggies, which will change the overall feel of the salad.
Properly hydrate the couscous with warm water and optional oil, allowing it to absorb the liquid fully without becoming soggy.
The right couscous texture is key to the dish's success. Season boldly but thoughtfully. Couscous absorbs flavors well, so ensure your spices and herbs are balanced to highlight all the ingredients without overwhelming the palate.
If using sprouted lentils, ensure they're properly sprouted to enhance their nutritional value and digestibility, adding both a nutritional boost and a pleasant crunch.
Finally, consider the balance of textures and flavors when adding optional ingredients like nuts or additional herbs. These can transform a simple salad into a complex, satisfying dish.
❓ FAQ
No, couscous is not gluten-free.
Despite the rice-like and quinoa appearance, couscous is made from semolina, which is a durum wheat granule. Therefore, it is not gluten-free. Couscous is commonly mistaken for being gluten-free.
📚 More warm salad recipes
Read on: Tofu Buddha Bowl and Vegan Poke Bowl for more warm salad bowl you will enjoy.
Learn more about Sprouting Lentils and its benefits.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Couscous Warm Salad
Equipment
Ingredients
To Grill:
- 1 eggplant diced
- 1 red bell pepper diced
- 1 red onion small
- 1 clove garlic crushed
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- ½ teaspoon thyme dried
Directions
- Chop. Start by chopping your onion, red bell pepper, and eggplant in dice, add the crushed garlic.
- Toss. Place the veggies in a bowl and toss the veggies with olive oil and thyme.
- Grill on a tray for 25 mins at 400ºF (200ºC).
- Hydrate the Couscous with triple the amount of warm water for 5 mins.
- Cut the cherry tomatoes in halves and pan fry them, face down.
- Roast your almonds if you have raw ones (which I highly recommend, given the beautiful aroma it adds to the dish).
- Chop your mint and arugula.
- Remove from the oven and assemble. Take your veggies from the oven and assemble in a large bowl with the rest of the ingredients (except for the tomatoes).
- Serve with the grilled tomatoes on top.
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Anjali
This was the perfect side dish for our dinner tonight! It was easy to make and so flavorful!
Beth
I love finding new way to use couscous in recipes and we can’t wait to make this delicious salad again! Absolutely loved here and perfect for Labor Day weekend!
Pam
This salad was hearty, full of flavor and so bright and beautiful!
Angela
What a fabulous recipe! The combination of couscous with lentils and all of the spices are amazing!
Angela
This is a lovely hearty salad. The lentils and couscous with mint is the best part.
Elizabeth
This is delicious! Very flavorful and filling, great as a side dish or main meal!
Sara Welch
This was everything a gourmet salad should be, and then some! Loved all the flavors and textures; easily, a new favorite salad!
Beth
This looks so delicious and very tasty! We are going to love this to go with our dinner tonight. Sounds wonderful and I’m so excited to make this!
Emily Flint
Delicious and good for you, my favorite combination. The grilled tomatoes are one of the best things ever. Great recipe!
Dannii
Oh yum. All my favourite things in this salad. I love finding new ways to use couscous.
Taly
Hola! me gustaría saber si se puede reemplazar el cuscús por lentejas u otras legumbres germinadas para hacer esta ensalada...
Gracias! Saludos!
Gus
si, la ensalado original lleva lentejas germinadas ya. Puedes utilizar cualquier otro grano germinado.
Si no quieres usar couscous, también puedes usar el trigo burgol, farroo el orzo, también muy buenos
Kate
I love recipes like this! it's an inspiration for me every day:) I will add all the ingredients in my fitatu to shop then:) I will let you konw how was that!
Gus
I am glad you like it and that you find it inspirational! That's what we strive for! Can't wait to know how it turns out for you! Let us know 🙂