Go Back
–+ servings
couscous salad salata de cuscus reteta

Easy Couscous Salad

A light, colorful couscous salad packed with fresh vegetables, olives, and herbs. Ready in 30 minutes, naturally vegan, and perfect for meal prep or a quick vegetarian lunch.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Choose Serving Size 4 servings

Ingredients 

  • 200 g couscous
  • 400 ml water
  • 1 red bell pepper diced
  • 1 carrot diced
  • 1 cucumber diced
  • 1 tomato diced
  • 1 eggplant diced
  • 1 onion diced
  • 5 Tbsps olives sliced
  • fresh parsley chopped
  • olive oil to taste
  • salt and ground pepper to taste
  • smoked paprika to taste (optional, but recommended)

Instructions

  • Heat some oil in a large pan.
  • Add all the veggies, except tomatoes, olives, and cucumber. Season with salt and pepper and saute for 5 minutes.
  • Add couscous and water. Cover, then boil until fluffy and all the water has been absorbed.
  • Remove from heat. Add diced tomatoes, cucumber, olives, and chopped fresh parsley. Add olive oil to taste. Mix.
  • I prefer this couscous salad served cold, but you can also eat it while it's hot.

Notes

Tip: Dress the couscous with olive oil while still warm — it absorbs the flavor much better. If serving cold, refrigerate for at least 30 minutes before serving. The flavors deepen significantly with time. Store in an airtight container for up to 4 days.