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5 Best Vegan Couscous Recipes

by Zarmeen Zia
Published: Last Updated on 221 views
5 Best Vegan Couscous Recipes

These quick and simple vegan couscous recipes just needs a few ingredients and cooks in just a few minutes. Use it as a side dish or transform it into a wonderful main dish by adding a nutritious plant-based protein.

If you like couscous and you want to know about couscous recipes, then you should try our “Couscous health benefits and its recipe

What is Couscous?

Semolina and couscous have a close relationship. Both are created from durum wheat, but instead of being processed finely like flour, it is ground coarsely. Semolina is smaller in size than couscous.

It is a typical element in North African cuisine and may be used to make porridge or a savoury dinner with vegetables. The types and tastes vary greatly depending on the nation that supplies it.

Vegan Couscous Recipes

Vegan Couscous Salad Recipes

You need to go no further than this recipe for couscous salad for a quick and wholesome lunch. This light couscous salad is flavored with roasted peanuts, cherry tomatoes, and zucchini that have been delicately sauteed.

Ingredients to Make Vegan Couscous Salad Recipes

  • couscous 100 g
  • one cup of vegetable stock
  • 1/2 lemon
  • 100 cherry tomatoes, 200 grams
  • 1/4 of a zucchini (diced)
  • a pound of peanuts
  • 1 tablespoon vinegar and sugar
  • 3 fresh basil leaves (minced)
  • olive oil, salt, and black pepper

Directions to Make Vegan Couscous Salad Recipes

  • Pour the hot broth over the dish of couscous. Add a few drops of oil, salt, pepper, and the lemon rind and zest. Place under cover and leave for 15 minutes
  • Cherry tomatoes and zucchini are sauteed in a pan with 2 tablespoons of oil until the tomatoes swell. Add a good pinch of sugar and vinegar. Set alone for cooling
  • The peanuts are pan-toasted
  • Combine the basil, peanuts, and tomato combination with the couscous

Couscous, Broccoli, and Asparagus Salad

Because it can be eaten warm or cold, this couscous, broccoli, and asparagus salad is a great side dish for any meal. After being briefly sautéed in garlic butter and boiled couscous, asparagus and broccoli are stewed in white wine.

Couscous, Broccoli, and Asparagus Salad


  • broccoli, 1 bunch (purple)
  • 5 asparagus stalks (fresh green)
  • olive juice
  • Garlic cloves, two
  • 3 tablespoons white wine
  • 150 grams of couscous, salt, black pepper, salt, and fennel

Directions to Make

  • After cleaning the broccoli, remove the stems
  • Asparagus should be washed, with the toughest section removed, and then sliced into little pieces
  • Garlic cloves are added to a non-stick frying pan that has been heated with a drizzle of olive oil and quickly seared
  • When adding the broccoli, add another dab of olive oil if you feel it is too dry

3-Bean Israeli Couscous Salad

3-Bean Israeli Couscous Salad


  • 4 tablespoons of olive oil (divided)
  • Red onion (finely chopped)
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • Fine salt, 3/4 teaspoon (divided)
  • 1/4 teaspoon freshly ground black pepper
  • 1 serving of couscous
  • 2 cups of water
  • Green beans, 4 ounces, trimmed and diced into 1/2-inch pieces
  • 4 ounces of trimmed and diced into 1/2-inch pieces yellow wax beans
  • Kidney beans (drained and rinsed)
  • Leaves, 2 Tbsp (coarsely chopped fresh dill)
  • Italian parsley leaves, 2 tablespoons (coarsely chopped fresh)

Directions to Make

  • While the couscous cooks, mix the 3 tablespoons of oil, onion, vinegar, Dijon, 1/4 teaspoon of salt, and pepper in a large bowl
  • In a large skillet over medium heat, warm the final tablespoon of oil until shimmering. Add the couscous and simmer, stirring periodically, for approximately 3 minutes, or until lightly toasted and golden brown
  • Bring to a boil after adding the water and the last 1/2 teaspoon of salt
  • Turn down the heat to medium-low, cover the pan, and simmer for 7 minutes. Stir in the green and yellow beans after adding them
  • Boil the couscous and green beans for a further 3 minutes with the cover on, or until they are done. To remove any more cooking, drain the mixture using a fine-mesh sieve.
  • Add the kidney beans and heated couscous mixture to the bowl with the dressing, then toss to incorporate
  • Stirring occasionally, let cool for 20 minutes to allow the flavors to meld. Add the parsley and dill and stir. At room temperature or heated, serve

Israeli Couscous and Kale Salad

This couscous, which is really simple to prepare, is excellent at soaking up the flavours of the herbs and spices in this vegan salad dish.

Israeli Couscous and Kale Salad


  • 1/2 bunch of kale, finely cut leaves with thick stems removed (about 2 cups)
  • Fresh lime juice made from 11/2 limes, 3 teaspoons of store-bought vegetable stock, or one cup of homemade vegetable stock
  • 1/2 small onion, cut finely (approximately 1/2 cup)
  • 2 minced little garlic cloves (about 1 teaspoon)
  • 1/2 tsp. curry powder
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon mild or sweet paprika
  • 1 cup Israeli couscous made with whole wheat
  • One-half of a medium tomato, cored, and around a one-half cup of pieces
  • 14-inch slices, or about 1/2 a red or orange bell pepper, cored, seeded, and chopped
  • 14 of a medium cucumber, around 1/2 cup, sliced into 14-inch chunks
  • 4 finely sliced white and green scallions (about 1 cup)
  • 1/4 cup of fresh parsley, chopped finely
  • 3 tablespoons of fresh basil, chopped finely
  • 2 tablespoons currants or raisins
  • two teaspoons of seared pine nuts
  • sea salt and freshly ground black pepper

Directions to Make

  • In a medium bowl, mix the kale and lime juice. To evenly cover the leaves, thoroughly combine. Set aside
  • Put the vegetable stock, onion, garlic, curry powder, cumin, and paprika in a big pot. Adding the couscous after bringing it to a boil over medium heat. Cook couscous uncovered over medium heat for 5 to 10 minutes, or until the liquid has been absorbed and the couscous is al dente
  • At the conclusion of cooking, if the liquid is absorbed and the couscous starts to stick to the pan, add 1 to 2 tablespoons of water. Place in a big basin, then let cool
  • To the bowl of couscous, add the tomato, bell pepper, cucumber, scallions, parsley, basil, raisins, pine nuts, and salt and pepper to taste
  • Also, add the saved kale. Mix well, then season to taste. Until you are ready to serve, chill in the fridge

Strawberry Spinach Couscous

Strawberry Spinach Couscous


  • 2-cups of fresh spinach and 1-1/2 cups of dried couscous (stems removed and roughly chopped)
  • 0.5 to 0.7 pounds of diced fresh strawberries
  • 1 chopped and caramelized onion
  • 4 tablespoons of olive oil
  • Red wine vinegar, 2 tablespoons
  • Zest one half of a lemon, fresh
  • Roasted pine nuts, 2 tablespoons
  • Dried oregano, 1 teaspoon (or 1 tbsp fresh)
  • Pepper and salt as desired

Directions to Make

  • Until they caramelize, cook your chopped onions over medium-low heat for 30-45 minutes. If they get too dry, add water, and season them with salt as you cook them
  • Rinse spinach, remove the stems, and roughly slice it into mostly broad strips
  • Put your pine nuts in a cast iron pan and toast them over high heat. They will turn brown in about 2 minutes
  • Strawberry precut and rinsed. Reserve these for later
  • Combine olive oil, vinegar, toasted pine nuts, oregano, salt, and pepper
  • The oil and nut mixture has to be enhanced with lemon zest


Is couscous free of gluten?

Couscous does not contain any gluten.

What other grains can I substitute for couscous?

The non-gluten-free alternatives bulgur wheat and barley. Once more, prepare them in separate batches as directed on the package.


Here are some best vegan couscous recipes that you should try once. If you haven’t tried these yet. These are vegan-free but not gluten-free.

Here are a few more articles that you might want to read it.

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