This Mediterranean-style vegan couscous salad with lemon dressing is the perfect summer salad. Packed with tomatoes, artichokes, kalamata olives, cucumbers, chickpeas, vegan feta, and fresh parsley, this salad is satisfying, flavorful, and simply delicious.

A top view of a vegan couscous salad with lemon dressing and Mediterranean veggies.

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Why make couscous salad

Couscous holds up well in summer salads and adds a great texture. All of the ingredients in this Mediterranean salad, keep well in the fridge and don’t get mushy or soggy, so you can make it ahead of your party or keep it in the fridge for meal prep lunches for the next few days. (I think that it tastes even better after it sits for a day or two.)

I love to make this couscous salad for parties, potlucks, picnics, or meal prep lunches! If you like vegan bean salads like southwest bean salad, chickpea salad, or summer citrus salad that hold up well in the fridge for days, add this one to your list, too.

Ingredients and substitutions

  • Couscous – I used regular couscous in this salad, but you can also use Israeli couscous instead if desired. For a gluten-free option, swap the cooked couscous with cooked quinoa.
  • Chickpeas – Canned chickpeas make it easy, but you can use home-cooked chickpeas or other white beans as well.
  • Tomatoes – I usually use cherry tomatoes, but you can use any tomatoes diced small. Fresh, in-season tomatoes taste best.
  • Cucumber – This gives the salad some crunch.
  • Artichoke Hearts – I used seasoned marinated artichokes for the most flavor. You can also use water-packed artichoke hearts.
  • Vegan Feta – you can use store-bought vegan feta or make your own using my tofu feta recipe.
  • Kalamata Olives – You can swap these out for black olives, but Kalamata gives it a classic Mediterranean flavor.
  • Parsley – This is a key ingredient for the fresh flavor of the salad. Be sure to use fresh parsley. You can use flat-leaf parsley or curly parsley.

Lemon Dressing

  • Light Olive Oil – or any other neutral-flavored oil.
  • Garlic – fresh works best, but you can use garlic powder if needed.
  • Lemon Juice – freshly squeezed tastes best, but you can use bottled lemon or even lime juice.
  • Agave Nectar – optional but recommended, for a touch of sweetness. You can also swap this out for any other vegan sugar that you want.
  • Fresh Dill – This adds a great flavor, but if you don’t have any, you can use 2 teaspoons of dried dill or leave it out, and it’s still delicious.
  • Salt and Black Pepper – for flavor.

Helpful tools

  • A very large salad bowl. This makes a lot of salad, and you will need a bowl big enough to mix it thoroughly.
  • A Blender – or an immersion blender to make the dressing.
A vegan couscous salad with Mediterranean- style veggies and dressing. in a large glass salad bowl.

How to make couscous salad

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – If you are making tofu feta, do this now so it has time to marinate, or use store-bought vegan feta.

Cook the couscous

Step 2 – Bring 2 cups of water to a boil, add 1/2 tsp of salt and 4 tablespoons of light olive oil, then turn off the heat and add 2 cups of couscous.

Step 3 – Stir well, cover with a tight lid, and let it sit for 5-10 minutes. Then take off the lid, fluff it with a fork, and leave it uncovered to allow it to cool off.

Step 4 – Once your couscous has cooled for about 1/2 hour, put it in a large salad bowl and place it in the fridge while you are preparing the other ingredients.

A bowl of cooked and cooled couscous to make couscous salad.

Prepare the veggies

Step 5 – Wash and cut up the tomatoes, cucumbers, and fresh parsley.

Step 6 – Pour the excess liquid off of the artichokes and olives, then cut the artichokes into smaller pieces. Drain and rinse the chickpeas.

Make the lemon dressing

Step 7 – Add oil, lemon juice, garlic, agave, dill, salt, and pepper to a blender and blend on high for about 30 seconds, until creamy.

A Mediterranean couscous salad before it is mixed.

Mix everything together

Step 8 -Add all of the prepared ingredients to the cooled couscous and drizzle with the lemon dressing. Stir well until mixed thoroughly.

Pro Tips

  • Feel free to cut this recipe in half. It makes a lot, but I love to have extra in the fridge to eat for lunches.
  • Add-ins – I also love a few tablespoons of capers in this salad for a little extra pickled flavor. Toasted pine nuts are also delicious when added to this salad for a little extra crunch.

How to store couscous salad

Refrigerate: This couscous will keep well in the fridge for 3 – 5 days in an airtight container.

You can make this a day ahead of a party and keep it in the fridge overnight. I think that it tastes even better when the flavors have time to meld.

A glass bowl filled with a Mediterranean couscous salad with a serving spoon in it.

More summer salads

Vegan couscous salad recipe

A top view of a vegan couscous salad with tomatoes, cucumbers, olives, and artichokes with a red and white tea towel.
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5 from 2 rating

Vegan Mediterranean Couscous Salad

Yield: 12
Prep: 1 hour
Cook: 5 minutes
Total: 1 hour 5 minutes
Author: Monica Davis
A fresh-tasting Mediterranean-style salad made with couscous, chickpeas, artichoke hearts, kalamata olives, and veggies with a lemony dressing.
Print Leave a Review Pin Recipe

Ingredients

  • 2 cups couscous, (dry) 4 cups cooked
  • 4 tablespoons light olive oil
  • 1/2 teaspoon salt
  • 1 cup vegan feta
  • 2 cups cherry tomatoes
  • 2 cups cucumbers, diced
  • 1 1/2 cups chickpeas, drained and rinsed (1 can)
  • 1 1/2 cups marinated artichoke hearts
  • 1 cup kalamata olives
  • 1/2 cup parsley

Lemon dressing

  • 1/2 cup light olive oil
  • 1/3 cup lemon juice
  • 1 tablespoon agave nectar, (or vegan sugar)
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh dill, (optional)

Instructions
 

  • If you are making tofu feta, do this now so it has time to marinate or use store-bought vegan feta.

Cook the couscous

  • Bring 2 cups of water to a boil, add 1/2 tsp of salt, and 4 tablespoons light olive oil, then turn off the heat and add 2 cups of couscous.
  • Stir well, cover with a tight lid, and let it sit for 5-10 minutes. then take off the lid, fluff it with a fork, and leave it uncovered to allow it to cool off.
  • Once your couscous has cooled for about 1/2 hour, put it in a large salad bowl and place it in the fridge while you are preparing the other ingredients.

Prep the veggies

  • Wash and cut up the tomatoes, cucumbers, and fresh parsley.
  • Pour the excess liquid off of the artichokes and olives, then cut the artichokes into smaller pieces. Drain and rinse the chickpeas.

Make the lemon dressing

  • Add oil, lemon juice, garlic, agave, dill, salt and pepper to a blender and blend on high for about 30 seconds until creamy.

Mix everything together

  • Add all of the prepared ingredients to the cooled couscous and drizzle with the lemon dressing. Stir well until mixed thoroughly.

Notes

    • Feel free to cut this recipe in half. It makes a lot, but I love to have extra in the fridge to eat for lunches.
    • Add-ins – I also love a few tablespoons of capers in this salad for a little extra pickled flavor. Toasted pine nuts are also delicious when added to this salad for a little extra crunch.
Serving: 1cup, Calories: 340kcal, Carbohydrates: 34g, Protein: 8g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 475mg, Potassium: 220mg, Fiber: 4g, Sugar: 4g, Vitamin A: 651IU, Vitamin C: 18mg, Calcium: 65mg, Iron: 2mg
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