This vegan Mediterranean couscous salad is fresh, flavorful, filling and perfect for lunches or an addition to a beautiful dinner. I use pearl couscous as it’s larger than regular couscous. This is packed with delicious vegetables like tomatoes, roasted cauliflower, sun-dried tomatoes, parsley pesto dressing, and spinach! You have to save this recipe and make it ASAP!
What ingredients do I need to make this recipe?
- Israeli pearl couscous
- Spinach
- Sun-dried tomatoes
- Roasted cauliflower
- Cherry tomatoes
- Parsley
- Lemon
- Olive oil
- Salt
- Pepper
- Garlic
Will my non-vegan friends and family enjoy this Mediterranean couscous salad?
Yes! Couscous is basically a small pasta made from semolina. I am sure your guests are pasta and rice lovers and they will love couscous as well. The flavors in this dish are out of this world. Every time I make this for people who come over to my house, they rave about it and ask for the recipe immediately. They’re always wowed at how simple the dish is to make (it looks way more fancy and complicated than it actually is!).
How do you make a vegan Mediterranean couscous salad?
First, cook the pearl couscous! You cook it just like rice and it takes only 10 minutes depending on the couscous you get.
Then, while the couscous cooks, roast your cauliflower, and prep your veggies. You can halve the cherry tomatoes, chop the sun-dried tomatoes, shred the spinach and make the parsley pesto dressing! Once the couscous is done cooking, fluff with a fork and add into a serving bowl.
Finally, add the veggies and drizzle on the dressing. Toss well and serve! This can be eaten room temperature or cold out of the fridge – I prefer room temperature myself.
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Why is it important to use organic veggies?
I use Josie’s Organics baby spinach in this recipe. I love that it’s pre-washed Josie’s Organics is an amazing all organic company that grows their produce in the fertile California Valley. It is especially important to get organic greens because they are a part of the dirty dozen.
Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more. Be sure to look out for Josie’s Organics in your local store! Use their store locator here!
A few important tips:
- First, do not overcook the couscous – watch it carefully! Once the water is absorbed it’s done. In addition, Fluff with a fork so it doesn’t stick together.
- You can blend the parsley sauce in the food processor or blender! I prefer a food processor so it still leaves a little texture.
- Halve the tomatoes so they’re easier to eat!
- You don’t need to heat this dish up – it’s meant to be more fresh and at room temperature.
Vegan Mediterranean Couscous Salad
Equipment
- 1 pot
- 1 sheet pan
- 1 sheet of parchment paper
- 1 Food processor
- 1 cutting board
- 1 knife
Ingredients
- 16 oz pearl couscous
- 2 cups spinach chopped - I use Josie's Organics
- 1-2 cups cauliflower roasted
- ½ cup tomatoes chopped sun-dried
- 1.5 cups cherry tomatoes halved
- 1 teaspoon garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
Parsley Pesto Dressing
- 1 head parsley I use Josie's Organics
- ¼ cup lemon juice
- ¼ cup olive oil omit if you're oil-free
Instructions
- Cook couscous following box instructions then fluff with a fork.
- Roast your chopped cauliflower on a baking sheet with parchment at 450 degrees F for 25 minutes or until fork tender and golden brown. Season with salt and pepper.
- Chop the spinach, halve the tomatoes, and chop the sun-dried tomatoes.
- Add the couscous, cauliflower and others veggies to a large serving bowl with spices.
- Pour dressing over top and toss well! Enjoy and serve.
Parsley Pesto Dressing
- Blend dressing ingredients in blender or food processor.
Notes
- Do not overcook the couscous - watch it carefully! Once the water is absorbed it's done. In addition, Fluff with a fork so it doesn't stick together.
- You can blend the parsley sauce in the food processor or blender! I prefer a food processor so it still leaves a little texture.
- Halve the tomatoes so they're easier to eat!
- You don't need to heat this dish up - it's meant to be more fresh and at room temperature.
Nutrition
Made with love,
Danielle
Robin Bear says
This was delicious!! Great fresh dressing brought this salad alive and the larger pearl couscous has a satisfying bite.
Jennifer Fleming says
very versatile and delicious. easy to substitute in squash for cauliflower or basil for parsley.
Meghan Walford says
If you were to include beans with this to add protein, what kind would be best suited? I was thinking either chickpeas or white cannellini beans?
Taylor From HealthyGirl Kitchen says
either of those would work!
Sarah Arora says
#Healthygirlkitchen recipes never fail to amaze me, this was another winner! Simply fresh, healthy and delicious. Toddler approved, my two-year-old son kept asking for more yummy couscous! I cannot wait for the new cookbook, my mom ordered me for my birthday!
Megan says
First time I have enjoyed couscous – thank you 🙂
I switched out pickled red/yellow peppers for the sundried tomatoes, and clearly my definition of a spinach ‘head’ in the UK isn’t the same as yours – I ended up having to add a cup of spinach in to thicken the dressing.
Still, delicious though!
Can I ask, could you please add a metric converter to your recipes? Its really tricky to convert every line if you’re from a country that doesn’t know what an ounce is 🙂
Cherie says
What kind of parsley and throw in stems and all for the dressing?
Taylor From HealthyGirl Kitchen says
I used Josie’s Organic Italian Parsley and did not use the stems, but you could!