An unbelievably fresh and easy meal that looks as good as it tastes. This Mediterranean-inspired couscous salad is full of colors, textures and mouth-pleasing flavors.
I didn’t discover couscous until I was in college. I was determined to expand my cooking knowledge. And during a food and culture class, one of the new foods presented to us. It was love at first taste, and I have been making it ever since.
It is my go-to staple food when I am in a hurry or feeling particularly lazy. Couscous is a quick-cooking grain that only takes a few minutes soaking in hot water to fluff out into a wonderfully filling and nutrient-rich food.
You can easily serve couscous by itself with just a few spices and olive oil. Or try serving it as a filler served alongside with other foods. Though I especially enjoy making it into a veggie-filled salad that can be served as a one-bowl meal. Adding a few nuts, such as cashews or even pumpkin seeds, is a great way to get some extra protein as well.
This Mediterranean couscous salad recipe can be prepared in under ten minutes with an electric tea kettle and a quick chopping hand. But even beginners and stove boilers will complete it in under fifteen. It is also perfect for packing a brown bag lunch to take to the office, as most offices have at least a small kitchen with an electric tea kettle.
Cut the veg the night before and place it in one container. Store the dried couscous and spices in another. Once you get to work, add the hot water to the couscous. After about five minutes fluff with a fork. Mix all the fresh veg into the now-cooked couscous. Now it’s time to sit back and watch your coworker’s eyes grow in desire as you sit down to a restaurant-quality meal made in the work lunch room. I guarantee you will make a few new lunch friends at work!
This recipe is also great for potlucks. Some people always are concerned about what a vegan will eat at a potluck. The only reason that will remain true is because how quickly this dish will run out. It quickly becomes a favorite of meat eaters and veggie lovers alike! It is a great recipe to introduce some unbelievers that PLANTS TASTE GOOD!
This is a versatile recipe that you can adjust to suit your mood. Feel free to play around a little with what veg and fruit you would like to add. I love red onions. So, I often add them to my lunchtime couscous salad as well.
Are you obsessed with olives? See what salty-goodness they can add. Or maybe you have a thing for pomegranates or dates? Add them and see what you think. Be bold. Explore new flavors. And find out which fits your fancy the most.
And be sure when you do try out this new recipe to share with us. Leave a comment, rate it, and tag a picture #badveganlady on Instagram so we know how it turned out! Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
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- ¾ cup dried couscous
- 1½ cup boiling water
- ½ cup tomato diced
- ½ cup cucumber diced
- ¼ cup raisins
- ½ lemon squuezed
- ½ tablespoon turmeric
- ½ tablespoon cumin
- salt and pepper to taste
- extra virgin olive oil for drizzling
- ¼ cup red onions optional
Ingredients
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- In a medium bowl mix dried couscous, turmeric, cumin, salt and pepper. Bring water to a boil in an electric tea kettle.
- Pour water over couscous. Cover and let stand for about 5 minutes. Drizzle with olive oil and fluff with a fork.
- While the couscous is sitting, prepare the vegetables. Chop the tomato, cucumber and optional red onion.
- Squeeze the juice of ½ lemon over the fluffed couscous and add remaining ingredients. Mix until combined evenly. Enjoy!