Vegan couscous salad

    15 min

    Easy colourful couscous salad that requires minimal preparation. Leftovers taste good the next day, in fact the salad almost tastes better the next day.

    2 people made this

    Serves: 4 

    • 250g couscous
    • 325ml boiling water
    • 1 tablespoon tomato puree
    • 1 vegetable stock cube
    • 2 tomatoes, diced
    • 1/2 cucumber, diced
    • 1 yellow pepper, diced
    • 3 spring onions, sliced thinly
    • minced fresh parsley, to taste
    • minced fresh basil, to taste
    • 3 tablespoons olive oil
    • 2 tablespoons white balsamic vinegar
    • salt and pepper

    Prep:15min  ›  Ready in:15min 

    1. Place couscous in a heat proof bowl. Measure out the boiling water. In a cup add tomato puree and stock cube, fill up with some of the boiling water and stir till dissolved. Add to couscous together with the rest of the boiling water. Cover with a plate and let stand for 5 minutes.
    2. Fluff up couscous with a fork and let cool. Add veg, herbs, olive oil, vinegar, salt and pepper and toss to combine.

    Other ideas

    For a non vegan salad add crumbled feta cheese.

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    Average global rating:

    Reviews in English (2)


    Delicous!  -  19 Sep 2018  (Review from Allrecipes US | Canada)


    It was delicious. I made it, then chilled it in the fridge and ate it cold.  -  19 Sep 2018  (Review from Allrecipes US | Canada)