It’s hot, like 100 degrees. Also, my air conditioner is in need of repairs, so it’s even hot in my house. This vegan Tuscan summer couscous salad is the perfect thing for all those hot days. There will be many more in the future. The only cooking required for this dish is to boil the couscous. Then the couscous is chilled and tossed with other items right from the fridge or pantry. Then served cold. It is great as a side dish for any meal or cookout. It is also honestly pretty great as a main dish too!
I love using pearl couscous for this dish, I just love how the big pieces look. However, feel free to use regular smaller grain couscous if that is what you have on hand. The rest of the recipe is just chopping veggies and whisking a sauce together. Toss and serve. I really like to julienne fresh baby spinach for this couscous salad. I think it looks nicer and is more pleasant to eat than having giant pieces of spinach.
I also recommend using sun-dried tomatoes in oil, but if you are cutting back on oil or would prefer, the ones packed in water or dry ones work too! I would also like to note I have literally tried every brand of vegan mayo and the one that gets my vote is Hellman’s. It is tasty, cheap and easy to find. I do really like a few other brands based on flavor, but I find them harder to find or very pricey. However, again if you are cutting back on oil, Fabanaise. It is made from aquafaba.
The flavor of this summery salad is so delicious. I don’t think you’ll be able to take it anywhere without people asking for the recipe. And boy will they be surprised to find out not only is it vegan, but so incredibly easy!
Vegan Tuscan Summer Couscous Salad
Ingredients
- 2 Cups Pearl couscous
- 2 teaspoons Olive oil
- 1/2 Cup Vegan mayo, I used Hellman's
- 1 Tablespoon Lemon juice
- 1 1/2 teaspoons Agave syrup
- 1 teaspoon Dijon mustard
- 2 Cloves Garlic, grated
- 1 Cup Sun dried tomatoes, chopped
- 2 Cups Fresh baby spinach, julienned
- Salt and Pepper to taste
Instructions
- Cook the couscous according to package directions.
- When the couscous is done, remove from heat and drizzle with the olive oil. Toss to coat. This is to keep the couscous from sticking together while it cools.
- Put the couscous in the fridge to chill. Let cool completely. This may take 30 mins-1 hr.
- When ready to make the couscous salad, whisk together the vegan mayo, lemon juice, agave, Dijon, garlic and a few pinches of salt and pepper in a small mixing bowl.
- Add the cooled couscous, the sun-dried tomatoes, spinach and dressing to a large mixing bowl and toss to combine. Season with a pinch of salt and pepper. Taste and adjust seasonings.
- Serve immediately, or keep in the fridge until ready to serve!
Nutrition
I made this today, with some tweaks due to not having everything I needed. It was still delicious!
I subbed sautéed zucchini for the spinach and added some sweet corn.
I’m trying to avoid as much added fat as possible so I made the vinaigrette with veggie broth instead of mayo.
Thanks for the inspiration!
I just made this for lunch (still eating it) and it is divine! Thank you for the recipe.
I added cucumber and used semi-dried tomato instead of sun-dried tomato. I subbed the olive oil for the herbed oil left from the tomatoes for extra flavour.
Looks delicious and refreshing! I’m planning on making this as a side dish for 4th of July get together, can’t wait to eat it!! Yummmmm!!
Im making this with cooked sorghum instead of couscous since I can’t have gluten. For anyone wondering sorghum is a great gf substitute for couscous!
This salad is really yummy, I threw in some roasted broccolini, green olives and chickpeas as well to make it more substantial as a main meal.
Next time I make it I think I will omit the mayo from the dressing and go for a simple lemon vinaigrette or creamy cashew dressing as I found the flavour of the mayo almost over powering.
This was so simple and great for summer! Love the pearled couscous – the texture is so different from regular.
i think next time I will slightly less sundried tomato’s so they don’t overpoue the lemon and other flavors.
Thanks!
This couscous salad was incredible! I made it to take on a campout, and everybody raved about it and asked me for the recipe. I made it ahead of time and we actually didn’t eat it until day 3 and it was still delicious. So fresh and bright, and just the right amount of variation with the spinach and sun-dried tomatoes. This is perfect to bring camping or to a potluck and vegans and non-vegans will love it!
Just made this. I used a sprouted Moroccan-Style Pearled Couscous…I added olives and cucumber and for my dressing I used 1/4 cup Hellemans mayo and 1/4 cup plant plain yogurt. Local fresh garlic. Absolutely delicious it will be part of my meal plan for the future
This is just UNREAL!
This recipe is PERFECT as is, but sometimes I add stuff depending on what I have on hand. Trader Joe’s has a Harvest Grains blend that I use for this and it’s perfect. It’s mostly pearl couscous, but it also has multicolored orzo, a little bit of red quinoa, and split baby garbanzo beans in it for some color and nutrition. I use the whole bag and because it’s a little more than this recipe calls for, I increase all the ingredients by a little bit. The Trader Joe’s bagged sun-dried tomatoes (a three ounce bag) actually works out perfectly with my recipe, too. Then I throw in some of their toasted pine nuts and organic kalamata olives (split in half). SO GOOD and full of healthy fats!
This recipe showed up in my email today and I just happened to have all the ingredients for it already on hand! My 12 yr old son helped me make it & it was delicious! He gives it 10 stars! ♥
Thanks for the recipe!!!! We couldn’t believe how great it taste…perfect blend of flavors.
This has quickly become my favorite pasta salad. I serve it as a side when we have sandwiches for dinner, as a light lunch, or as a potluck offering. It’s delicious and no one even asks me if it’s vegan because they are too busy enjoying it. Bravo!