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Vegan Couscous Salad with cucumbers, tomatoes, avocado, lemon, and basil

Vegan Pearl Couscous Salad with Lemon

Print Recipe
This Vegan Couscous Salad is fresh, flavorful, and healthful—the perfect midday pick-me-up or side dish!
Course Lunch, Sides
Cuisine American
Diet Vegan
Keyword 30 Minutes or Less, Couscous Salad, Easy, Healthy, One-Pot, Vegan Couscous Salad
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 4 servings
Author Marley Goldin

Ingredients

  • 1 ½ cup vegetable broth
  • 1 cup pearl couscous
  • 1 large tomato vine ripe, slicing, or beefsteak
  • 1 medium cucumber
  • 1 ounce fresh basil leaves
  • 1 ripe avocado
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice ½ lemon = approx. 2 tablespoons juice
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • In a medium pot, bring vegetable broth and couscous to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
    1 ½ cup vegetable broth, 1 cup pearl couscous
  • Meanwhile, prep your fresh ingredients, dicing the tomato, cucumber, basil, and avocado flesh.
    1 large tomato, 1 ripe avocado, 1 medium cucumber, 1 ounce fresh basil leaves
    Diced tomato, cucumber, basil, and avocado flesh
  • Transfer the cooked couscous to a large bowl, add the olive oil and lemon juice, and stir to coat. Set aside to cool for about 5 minutes.
    ¼ cup extra virgin olive oil, 2 tablespoons lemon juice
    Couscous dressed with lemon and olive oil
  • Add the diced tomato, cucumber, basil, avocado, and salt and pepper to the couscous and stir to combine. Enjoy cool or at room temperature.
    ½ teaspoon salt, ½ teaspoon pepper
    Close up of Vegan Couscous Salad

Video

Notes

  • You can use ½ pint of cherry or grape tomatoes in place of your large tomato if you have those on hand. 
  • I love making this recipe with pearl couscous, but regular couscous works, too!