A Refreshing and Nourishing Plant-Based Salad
If you’re searching for a delicious, wholesome, and satisfying plant-based meal, this Lemon-Dressed Vegan Couscous Salad with Roasted Veggies is the perfect choice. It’s light yet filling, packed with vibrant roasted vegetables, fluffy couscous, and a refreshing lemon dressing that ties everything together beautifully.
This dish is quick and easy to make, coming together in about 30 minutes. It’s perfect for a light lunch, meal prep, or as a colorful side dish for gatherings. The roasted vegetables bring out deep, caramelized flavors, while the citrusy dressing adds brightness and zest. Plus, it’s vegan, dairy-free, and can easily be made gluten-free by swapping couscous for quinoa or millet.
Whether you’re looking for a nutritious weekday meal or an impressive dish for a potluck, this Mediterranean-inspired couscous salad will hit the spot!
Why You’ll Love This Lemon-Dressed Vegan Couscous Salad
1. Light Yet Satisfying
Couscous is incredibly light and fluffy, yet still provides enough substance to keep you full. The combination of grains, roasted vegetables, and protein-packed chickpeas makes this salad well-balanced and nourishing.
2. Bright and Flavorful
The lemon dressing adds a burst of fresh, citrusy flavor that enhances the taste of the roasted vegetables and couscous. It’s light, refreshing, and perfect for warm-weather meals.
3. Perfect for Meal Prep
This salad keeps well in the fridge for up to 4 days, making it an excellent choice for meal prepping. The flavors actually improve as they sit, making leftovers even more delicious.
4. Versatile and Customizable
You can easily switch up the vegetables, swap couscous for another grain, or add extra toppings like nuts, seeds, or dried fruits to make it your own.
5. A Crowd-Pleasing Dish
This salad is colorful, vibrant, and packed with Mediterranean flavors that make it an excellent option for picnics, barbecues, or dinner parties.
Picture Gallery
Ingredients
For the Salad:
- 1 cup couscous (or quinoa for a gluten-free option)
- 1 ½ cups vegetable broth (for cooking the couscous)
- 1 small zucchini, diced
- 1 small eggplant, diced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped
- ¼ cup toasted almonds or pine nuts (optional)
- ¼ cup pomegranate seeds (optional, for a sweet contrast)
For the Lemon Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- ½ tsp maple syrup or agave
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient Breakdown
Couscous – The Light and Fluffy Base
Couscous is a staple in North African and Mediterranean cuisine, offering a light, airy texture that pairs beautifully with roasted vegetables. If you prefer a gluten-free option, quinoa, millet, or even bulgur wheat work well as substitutes.
Roasted Vegetables – Rich and Caramelized
Roasting brings out the natural sweetness and depth of flavor in zucchini, eggplant, and peppers. You can mix and match with your favorite seasonal vegetables like carrots, butternut squash, or asparagus.
Chickpeas – A Plant-Based Protein Boost
Chickpeas add a hearty texture and protein-packed goodness, making this salad more filling and nutritious.
Lemon Dressing – Fresh and Tangy
This bright, citrusy dressing enhances the salad with zesty, slightly sweet, and garlicky flavors, bringing everything together in the most delicious way.
Toppings – Crunch and Sweetness
Toasted almonds or pine nuts add crunch, while pomegranate seeds or dried cranberries bring a delightful burst of sweetness that complements the savory roasted veggies.
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and spread out the zucchini, eggplant, bell pepper, red onion, and cherry tomatoes.
- Drizzle with olive oil, sprinkle with cumin, smoked paprika, salt, and black pepper, and toss to coat.
- Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.
Step 2: Prepare the Couscous
- In a medium saucepan, bring vegetable broth to a boil.
- Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes.
- Fluff with a fork and set aside.
Step 3: Make the Lemon Dressing
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, maple syrup, salt, and black pepper until well combined.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooked couscous, roasted vegetables, and chickpeas.
- Pour the lemon dressing over the top and toss until everything is evenly coated.
- Garnish with chopped parsley, toasted almonds, and pomegranate seeds.
Step 5: Serve and Enjoy
This salad can be served warm, room temperature, or chilled. Enjoy as a standalone meal or pair it with hummus, pita bread, or a side of greens.
Tips and Variations
- Make It Nut-Free: Omit the almonds or pine nuts and use sunflower seeds instead.
- Add More Protein: Toss in some roasted tofu or tempeh for an extra protein boost.
- Extra Greens: Mix in spinach, arugula, or kale for added freshness.
- Sweet Touch: Try adding golden raisins, dried cranberries, or chopped dried apricots for a Mediterranean-inspired twist.
- Spice It Up: Add a pinch of red pepper flakes or a drizzle of harissa for a little heat.
- Make It Gluten-Free: Swap couscous for quinoa, millet, or brown rice.
Nutritional Information (Per Serving)
- Calories: ~380
- Protein: ~12g
- Carbohydrates: ~55g
- Fats: ~14g
- Fiber: ~9g
- Vitamin C: ~40% DV
- Iron: ~20% DV
This meal is high in fiber, plant-based protein, and essential nutrients, making it a healthy and balanced option for any time of the day.
Conclusion
This Lemon-Dressed Vegan Couscous Salad with Roasted Veggies is fresh, satisfying, and packed with nourishing ingredients. It’s quick to make, meal-prep friendly, and endlessly customizable. Whether you serve it as a light meal, a side dish, or pack it for lunch, it’s guaranteed to impress.
Give it a try and let me know how you liked it! Did you add any extra ingredients? Share your variations in the comments below!
FAQs
1. Can I make this salad ahead of time?
Yes! It stays fresh in the fridge for up to 4 days. Just give it a toss before serving.
2. Is this recipe gluten-free?
Couscous contains gluten, but you can substitute quinoa or millet for a gluten-free version.
3. Can I use a different dressing?
Absolutely! A balsamic vinaigrette or tahini dressing would also work well.
4. How can I make this oil-free?
Skip the olive oil and roast the vegetables with a splash of vegetable broth instead.
5. What pairs well with this salad?
Try serving it with hummus, falafel, pita bread, or a side of grilled vegetables.
Disclaimer
Nutritional values are estimates and may vary based on ingredients used. Always consult a professional for dietary advice.