Vegetable Couscous Salad with Za’atar: A Fresh Mediterranean Recipe (Vegan)
I am in love with couscous salads that feature the bright, sunny flavors of the Mediterranean and Middle East! This easy Vegetable Couscous Salad with Za’atar is packed with colorful vegetables, chickpeas, fresh mint, toasted pine nuts, Kalamata olives, and sweet dried prunes, all tossed with a zesty lemon and za’atar vinaigrette. Made with hearty pearl (Israeli) couscous, this vegan Mediterranean salad comes together in just 20 minutes and is bursting with flavor, color, fiber, plant protein, and other nutritious plant foods. Enjoy this healthy couscous salad as a satisfying lunch or dinner, or bring it along to picnics, parties, and potlucks. It’s also a great meal prep salad, as it keeps well in the refrigerator for up to five days.
Nutrition Notes
This completely plant-based vegan couscous salad is rich in nutrients, including plant proteins, fiber, healthy fats, vitamin C, B vitamins, potassium, and phytochemicals. Couscous naturally contains gluten, but you can make this recipe gluten-free by using gluten-free Israeli couscous.
What Is Couscous?
Couscous is a tiny round pasta made from semolina, which is durum wheat. There are many types of couscous, including Moroccan (the smallest), Israeli (or pearl, is larger), and Lebanese (similar to Israeli, but larger). The size dictates how long the couscous takes to cook. Couscous is delicious as a simple side dish with tagine or a vegetable curry, seasoned with herbs, nuts, and olive oil as a flavored side dish, or used in recipes, including salads, soups, and porridges.
What Is Za’atar?
Za’atar is a treasured culinary seasoning blend used frequently in Middle Eastern cooking. It often features thyme, oregano, marjoram, cumin, coriander, sumac, and sesame seeds. You can find it in many well-stocked supermarkets or online. Or make it yourself with my za’atar spice blend recipe here.
This easy Vegetable Couscous Salad with Za’atar is a colorful vegan Mediterranean salad with chickpeas, fresh vegetables, herbs, olives, and a lemony vinaigrette.
Prepare couscous (according to package directions, or the following instructions). Pour water into a small pot, cover, and bring to a boil over high heat. Add the couscous, reduce heat to medium, cover and cook for 8-10 minutes, until tender yet firm. Place in colander and rinse with cool water. Set aside to cool slightly while preparing remaining ingredients for salad.
Preheat oven to broil setting. Place pinenuts in a small baking dish in top shelf of oven. Broil for 3-5 minutes, until golden brown. Be careful not to burn. Set aside.
In a large mixing bowl, add sliced tomato, sliced cucumber, chopped bell pepper, sliced onion, chopped mint, chickpeas, olives, and prunes. Add cooked, cooled couscous and toasted pinenuts. Gently mix ingredients to combine.
Make lemon za’atar vinaigrette by whisking together lemon juice, olive oil, minced garlic, za’atar, salt (optional), and black pepper in a small dish.
Drizzle vinaigrette over salad, and gently mix ingredients to combine. Serve immediately, or chill until serving time.
Makes 6 servings (about 1 ¼ cups each).
Notes
Couscous naturally contains gluten, but you can make this recipe gluten-free by using gluten-free Israeli couscous.
You can find za’atar in many well-stocked supermarkets or online. Or make it yourself with my za’atar spice blend recipe here.
This healthy couscous salad recipe also holds up well in the refrigerator for up to five days.
