recipes that teach you how to cook without recipes

Couscous Salad

Super quick easy to put together, works well with almost any veggies you like or have in hand and makes a great lunch, dinner, or snack!

The ingredients below are  the ones I usually use because I like the combination but you can really use any veggies you like, cooked or raw and any seasonings you like; roasted cauliflower or sweet potato, caramelized onions, grilled mushrooms – so many options! As is, this recipe is completely vegan but feel free to add some cheese (feta would be great), or serve this with kebabs or grilled meats/fish as a side. The only (I think) essential step/ingredient to this recipe is to use veggie (or chicken) broth to make the couscous. This alone gives the dish so much flavor that you can add whatever you like and it will be delicious.

The dressing is also optional. The couscous is delicious without a dressing but who doesn’t like a drizzle of creamy sauce? The dressing goes excellent with kebabs, grilled meats, falafel or as a spread on pita bread which you can then stuff with the couscous salad! You can experiment with the flavours in the dressing as well; add garlic, less spice, more spice…you do you!

Serves 2-3 as a main, 4-5 as a side


1 cup dry couscous

2 cups veggie broth

1-2 tbsp olive oil

spices and flavourings:

2 cloves garlic, finely minced or grated (or use garlic powder)

2-3 tbsp lemon or lime juice

1 tsp cumin powder

1 tsp coriander powder

salt and pepper, to taste


1 can chickpeas, washed and drained

tomato, chopped 

cucumber, chopped

bell peppers, chopped

olives, halved

onion, sliced thinly

parsley, chopped (to taste)


1 tbsp tahini

1 tsp lemon/lime juice or vinegar (ACV, red wine, balsamic)

1-2 tsp sweetener, to taste  

sriracha (or any hot sauce), to taste


  1. Make the couscous, following package instructions but using veggie broth instead of water. Usually couscous calls for twice the amount of liquid as couscous. 
  2. While the couscous is hydrating, mix together any spices and seasonings you want to use and chop up all the add-ins.
  3. Once the couscous is hydrated, run a fork through it to loosen up and fluff the couscous. 
  4. Add the olive oil, lemon or lime juice, spices, flavourings and add-ins and combine well with the couscous.
  5. Taste and adjust for seasonings and flavourings.
  6. For best results allow the couscous to chill in the fridge for 1-2 hours so the flavours can meld together.


It’s best to add just a little less (1-2 tbsp) liquid than twice the amount of couscous. The ingredients you add later (lemon juice and veggies) all have liquid that will soak into the couscous and impart deliciousness. If the couscous is already fully hydrated, it might get mushy with the added ingredients. 

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