This 15-Minute Couscous Salad is rich in plant-based protein and iron, with a flavorful curry dressing. Meal-prep this budget-friendly recipe for a quick and healthy weeknight dinner. It's veggie-loaded, and perfect for your weekly rotation.
This recipe for Couscous Salad is very versatile. You can use veggies and fresh herbs you already have on hand. In addition, the pantry-friendly curry dressing pairs well with a variety of salads, roasted veggies, and grain bowls.
The best part about this recipe is you don't need to turn the stove on to make it. Simply reconstitute the couscous with kettle-boiled water for 5 minutes!
Plus, this recipe is a balanced meal, making it an ideal lunch or dinner. It's also great for potlucks, barbecues, and picnics.
This easy Couscous Salad was inspired by my One-Pot Moroccan Couscous with Chickpeas, as well as this 7-ingredient Lazy Buddha Bowl.
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👩🏼🌾 Ingredients
- Moroccan couscous is a grain, made from semolina (coarsely ground durum wheat). It comes steamed and dried. Therefore, it is quick-cooking. Simply reconstitute in boiling liquid before consuming. Choose whole wheat couscous for a healthier, fiber-rich option.
- Lemon zest adds a citrusy tang that complements this Couscous Salad delectably.
- Green peas and chickpeas add a decent amount of plant-based protein and fiber this dish.
- Raw cashews are a good source of healthy fats, fiber, protein, vitamins, and minerals. Roast them with maple and chia seeds for a hint of sweetness and additional crunch.
See recipe card for quantities.
🫑 Substitutions
- Cashews - substitute with peanuts, or almonds, or omit them for nut-free
- Couscous - Israeli (pearl) couscous also works for this Couscous Salad recipe. Or make it with gluten-free quinoa instead.
- Bell pepper - use any color bell pepper or a different crunchy vegetable
- Cilantro and parsley - Omit as desired, or substitute with herbs you have on hand. Fresh mint or thyme, as well as dried oregano, cilantro or parsley all pair well with this Couscous Salad.
- For a spicier dish - add a pinch of cayenne pepper to the curry dressing
For another easy weeknight meal, try this nut-free, gluten-free Creamy Butter Beans recipe. For more easy and healthy salads, visit my Vegan Salad Recipes page.
📖 Instructions
Preheat the oven to 350ºF if making the maple chia roasted cashews.
Step 1. Optional: Toss the cashews with maple syrup, chia seeds, and cayenne in a small bowl. Then transfer them to a lined baking sheet, and roast until they are golden brown.
Step 2. Transfer the couscous to a heatproof bowl. Add 1 ½ cups boiled water. Cover and steam for 5 minutes, before fluffing with a fork.
Step 3. Mix the lemon juice, zest, curry powder turmeric, black pepper, olive oil, and garlic in a small bowl or shake in a jar with a tight-fitting lid.
Step 4. Transfer the couscous, chickpeas, green peas, bell pepper, carrots, red onion, cilantro, and parsley. Add the desired amount of dressing and mix to combine. Top Couscous Salad with cashews for serving.
💡 Experts Tips
- For rehydrating the couscous: Use recently boiled water for rehydrating the couscous, along with a heat-proof bowl with a tight-fitting cover. Or use a regular saucepan and lid instead.
- Toss the cashews frequently, and keep a close eye on them so they do not burn.
- Roast the chickpeas (optional): Toss the chickpeas with olive oil and salt, and roast them in a single layer at the same time as the cashews for even more texture.
- Storage: This recipe make extra dressing, refrigerate any remaining dressing for up to 5 days. Refrigerate leftover Couscous Salad in an airtight container for up to 4 days.
🍽 Recipe FAQs
Moroccan couscous and Israeli (or pearl) couscous are both made from semolina wheat flour. However, Moroccan couscous is a smaller grain, and cooks in just 5 minutes. Where as Israeli couscous is larger and more chewy in texture, and takes about 10 minutes to cook.
Moroccan couscous is commonly used in stews and tagines, and is often served with vegetables, meats, or fish. Israeli couscous is often used in salads, or as a substitute for pasta in dishes like risotto or pilaf. This Couscous Salad is made with Moroccan couscous.
Quinoa has some clear advantages in that it is a complete protein, it can be part of a gluten-free diet, and it has double the fiber, which helps keep you feeling fuller for longer. However, couscous can certainly be a part of a healthful diet, especially when combined with other nutrient-dense foods like in this couscous salad. Use whole-wheat Moroccan couscous for more fiber.
Riced cauliflower, short-grain rice, sorghum, quinoa, and millet are gluten-free and may work in place of couscous in many dishes.
🍽 Related Recipes
🥕 Try my 5-Minute, 4-Ingredient Raw Carrot Salad for an healthy and delicious low-calorie snack.
👩🏽🍳 Made This Recipe?
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📖 Recipe
Couscous Salad
Ingredients
Optional maple chia cashews:
- ¾ cup raw cashews
- 2 to 3 teaspoons maple syrup
- 2 teaspoons chia seeds (optional)
- Dash of cayenne pepper
- Salt to taste
For the salad:
- 1 cup dry couscous (or 2 cups cooked quinoa)
- 1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked)
- ¾ cup frozen green peas thawed
- 1 medium red bell pepper small dice
- ½ cup shredded carrots (about 1 medium carrot)
- ¼ cup diced red onion
- ⅓ cup chopped cilantro
- ⅓ cup chopped flat leaf parsley
For the curry dressing (makes extra):
- ¼ cup fresh lemon juice, plus more to taste (about 2 small lemons)
- ½ teaspoon lemon zest
- 2 teaspoons curry powder
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 2 cloves garlic pressed or finely minced
- Salt to taste
Instructions
- Optional for roasted cashews: Preheat the oven to 350ºF if making the roasted cashews. Toss the cashews with maple syrup, chia seeds, and cayenne in a small bowl, until they are well coated. Transfer them to a lined baking sheet. Roast them for 7 minutes before tossing. Then roast for about 5 minutes more, or until they are golden brown.
- Rehydrate couscous: Transfer the couscous to a heatproof bowl and add 1 ½ cups boiled water. Cover and set aside for 5 minutes. Fluff with a fork.
- Make the dressing: Mix the lemon juice, zest, curry powder turmeric, black pepper, olive oil, and garlic in a small bowl or shake in a jar with a tight-fitting lid.
- Combine: Transfer the couscous, chickpeas, green peas, bell pepper, carrots, red onion, cilantro, and parsley. Add the desired amount of dressing and mix to combine. Top with the cashews for serving, if using.
Notes
- For rehydrating the couscous: Use recently boiled water for rehydrating the couscous, along with a heat-proof bowl with a tight-fitting cover. Or use a regular saucepan and lid instead.
- Toss the cashews frequently, and keep a close eye on them so they do not burn.
- Roast the chickpeas (optional): Toss the chickpeas with olive oil and salt, and roast them in a single layer at the same time as the cashews for even more texture.
- Storage: This recipe make extra dressing, refrigerate any remaining dressing for up to 5 days. Refrigerate leftover Couscous Salad in an airtight container for up to 4 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Steve
This is a great, flavorful meal! And so easy! I love the flexibility of easy substitutions so I can make this with whatever I have in the house.
My only regret is not making more maple syrup glazed cashews - I ate most of them straight out of the oven! I will definitely be making those on their own too!
Nisha Melvani
Hehe- I did the same!!! The cashews also make an awesome snack!
Neena Chandiramani
Couscous is something I really enjoy.
Nisha Melvani
Me too!