Tossed with fresh herbs and summer vegetables and finished with a light lemon dressing, this Vegan Couscous Salad is an easy-to-make, tasty salad with many possible variations.
Whip up this fresh and satisfying salad in 30 minutes.
Why I Love Couscous Salad
Up there with quinoa, couscous, a staple in North African cooking, is an incredibly versatile ingredient. Much like pasta, couscous works wonderfully in salads. You can prepare it in advance, keep it in the fridge, and use it on its own like rice, or bulk out all kinds of fresh salad recipes, similar to pasta salad.
This Mediterranean-style couscous salad is a perfect summer picnic salad, a great side for BBQs, and is substantial enough to work as a main dish.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
This Herbed Couscous and Tofu Salad has no hard and fast rules – I give you the base; you can toss it with whatever fresh herbs or veggies you choose or the season dictates.
While this recipe has all the summer vibes, you can mix up the veg to make a seasonal fall salad version. And while it’s a tasty and substantial vegan salad, you can add any protein you like.
If you want to add more Mediterranean flavor to this couscous salad, consider adding one or all of the following:
- kalamata olives
- fresh or roasted red pepper
- crumbled feta (or vegan feta)
- Switch fresh tomatoes for roasted vine tomatoes for extra flavor.
Step by Step Instructions
Cook the Couscous
Step 1: Bring 1 cup of water to a boil in a medium saucepan. Add the couscous and a pinch of salt and stir once. Place the lid on the saucepan and remove it from the heat (see notes). Allow the couscous to steam for 5 minutes, then remove the cover, fluff with a fork, and set aside to cool.
Step 2: Chop the tomatoes in halves or quarters. Set aside.
Step 3: Slice and quarter the cucumber. Set aside.
Cook the Tofu
Step 4: Heat a tablespoon of olive oil in a skillet. Add the tofu blocks to the pan in an even layer and cook until golden brown. Make sure the tofu is golden on all sides. You may need to do this in two batches to ensure the cubes are evenly golden on all sides. Reduce the heat a little if the tofu looks like it could burn. Set aside to cool.
Tip: If the tofu has a lot of water when you take it out of the package, drain as much from the block as you can for firmer tofu cubes. Press it between paper towels to allow it to drain. You can find tips for preparing tofu here.
Make the dressing and Assemble the Salad.
Step 5: Add the chopped fresh herbs, lemon juice, olive oil, salt, and pepper in a small bowl and whisk well to make the dressing. Combine the couscous, tomatoes, tofu, and cucumber in a large salad bowl. Drizzle the dressing over and toss gently to combine. Garnish with lemon wedges and fresh herb leaves.
Recipe FAQs
Yes, you can. If you like to meal prep, couscous can be cooked in advance and will keep in an airtight container in the fridge for up to four days.
No. You can eat tofu straight from the package. Cooking the tofu gives it some extra texture and flavor, adding to the salad. You can cook your tofu in a light sauce or seasoning if you want to add extra flavor.
Expert Tips
How to Make Fluffy Couscous: When cooking the couscous, make sure you remove the pan from the heat once the water has boiled and the couscous added. If you cook couscous under heat, it will stick together and become a mess. It cooks by absorbing the boiling water and steaming in the pot. Light and fluffy is the name of the game with couscous.
Best Tofu to Use in a Salad: Extra firm tofu is best for salads as it will hold up to dressings better, soaking up the flavors without going soggy.
Cucumber: English cucumbers are ideal for this recipe as they tend to be less bitter with thinner skin.
Storage: A tremendous make-ahead salad, this couscous salad will keep in the fridge in an airtight container for three days or more. I recommend leaving the dressing to last to prevent it from becoming soggy.
Make In Advance: This recipe is also one of those great salads where you can have all the components prepped and toss them together at the last minute.
Related Recipes
Have you tried this Vegan Couscous Salad?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Vegan Couscous Salad with Tofu
Ingredients
- 1 cup dry couscous
- 1 cup water
- 12 oz firm tofu
- 2 cups cherry tomatoes
- 1 cucumber
- ½ cup fresh herbs - like mint, basil, parsley, or dill
- Juice of 2 lemons
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Bring 1 cup of water to a boil in a medium saucepan. Add the couscous and a pinch of salt and stir once. Place the lid on the saucepan and remove it from the heat. Allow the couscous to steam for 5 minutes, then remove the cover, fluff with a fork, and set aside to cool. (See notes)
- Chop tomatoes and cucumber in halves or quarters and set aside.
- Heat a tablespoon of oil in a. skillet. Add the diced tofu to the pan in an even layer and cook until golden brown. Make sure the tofu is golden on all sides. You may need to do this in two batches to ensure the cubes are golden on all sides. Reduce the heat a little if the tofu looks like it could burn. Set aside to cool.
- Add the chopped fresh herbs, lemon juice, olive oil and salt and pepper in a small bowl and whisk well to make the dressing.
- Combine the couscous, tomatoes, tofu, and cucumber in a large salad bowl. Drizzle the dressing over and toss to combine.
- Garnish with lemon wedges and fresh herb leaves.
Notes
- kalamata olives
- fresh or roasted red pepper
- crumbled feta (or vegan feta)
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