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.
This recipe was inspired by the undisputable Lebanese Salad: Tabbouleh, 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 recipes from autumn.
Jump to:
🧾 Ingredients
- Couscous: This acts as the fluffy base that's 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. Plus, it's a mood with its vibrant color.
- 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): If you opt for mint, it's like a breath of fresh air in each bite. It also has calming digestive properties, so it's more than just a pretty leaf.
To Roast:
- 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.
- Avocado Oil: Great for high-heat roasting, and it won't overpower the natural flavors of your veggies. It's also a good source of healthy monounsaturated fats.
- 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.
🔪 Instructions
Dice the veggies and bake them with a splash of extra virgin olive oil. Or over a lined parchment paper to avoid sticking and omit the oil.
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 takes a little longer to soften.
Cut the cherry tomatoes and pan-fry them face-down.
Roast your almonds if you have raw ones.
Chop your mint and arugula.
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. If you are using sprouted lentils, mix them in as well.
Serve with grilled tomatoes on top.
💡 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.
🧂 Flavor and Seasoning
I recently read one of the most exciting gastronomy books I have come across lately: Flavor: The Science of Our Most Neglected Sense.
I understood something that was a turning page for me: how the sense of touch affects our eating experience.
Our tongues perceive texture using the sense of touch, becoming part of what we call flavor.
Who doesn't use crunchy, silky, and hard words when describing their bites?
So, yes, we use a lot of textures here.
- Crunchiness: Delivered by sprouted lentils, roasted almonds, and fresh leafy greens.
- Softness: The grilled tomatoes and the oil coat all the ingredients, bringing silkiness to your bite.
- Heat: yes! How hot and spicy your food is, is something you experience with your sense of touch.
- Freshness: delivered by the mint, arugula, and also the water of the lentil's sprouts.
So, many sensory experiences are tickled: taste, touch, smell (brought by the combination of the spices), sight as a very colorful dish, and hearing, as you can hear your bites… all contributing to your final flavor takeaway.
🍶 Substitutions
- Couscous - replace for farro, orzo, pearl couscous, quinoa or burghul wheat.
- Sprouted lentils - use any other sprouts, such as soy or broccoli sprouts.
- Almonds - replace with your choice of nuts, such as walnuts and even sunflower seeds work perfectly.
- Veggies - change the eggplant or red bell pepper for other easy roast vegetables, such as zucchini or sweet potatoes.
Read on: Tofu Buddha Bowl and Vegan Poke Bowl
❓ 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 Heart-Warming Recipes
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.
Anjali says
This was the perfect side dish for our dinner tonight! It was easy to make and so flavorful!
Beth says
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 says
This salad was hearty, full of flavor and so bright and beautiful!
Angela says
What a fabulous recipe! The combination of couscous with lentils and all of the spices are amazing!
Angela says
This is a lovely hearty salad. The lentils and couscous with mint is the best part.
Elizabeth says
This is delicious! Very flavorful and filling, great as a side dish or main meal!
Sara Welch says
This was everything a gourmet salad should be, and then some! Loved all the flavors and textures; easily, a new favorite salad!
Beth says
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 says
Delicious and good for you, my favorite combination. The grilled tomatoes are one of the best things ever. Great recipe!
Dannii says
Oh yum. All my favourite things in this salad. I love finding new ways to use couscous.
Taly says
Hola! me gustaría saber si se puede reemplazar el cuscús por lentejas u otras legumbres germinadas para hacer esta ensalada...
Gracias! Saludos!
Gus says
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 says
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 says
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 🙂