Best Vegan Couscous Salad with Lentils & Feta Cheese

Rock lunchtime with the best vegan couscous salad. A plant-based salad with fluffy couscous, protein-rich lentils, salty feta & tasty veg.

My latest obsession is this vegan lentil salad with couscous and vegan feta cheese.

I've been making a batch for my husband Graham and myself each week and sometimes twice a week for the last 3 weeks.

Oh my goodness, I cannot tell you how good it is. It's lush!

And surprisingly therapeutic to chop and throw together.

Jump to:

• 💭 What is couscous?
• 🥘 How is couscous traditionally served?
• 🍅 What you need to make vegan couscous salad
• 🥒 Deseed the cucumbers
• 👩🏻‍🍳 The secret of fluffy couscous
• 🥗 Make the salad in a large mixing bowl
• 🌯 How to serve lentil couscous salad
• 🥛 Dress your lentil salad
• ⭐ Why is this Moroccan Couscous Salad so good?
• 🍱 Storing summer couscous salad
• 🥗 More salad recipes
• 🍕 Pairing recipes
• ⭐ Sign up for a free recipe sent to your inbox every morning
• 👩🏻‍🍳 How to make vegan couscous salad with green lentils
• 📖 Recipe
• 💬 Comments

💭 What is couscous?

Many people mistakenly think couscous is a grain, but it isn't.

It does look like a grain, but it's actually tiny grains of pasta made from semolina.

Couscous is a North African dish also called kseksu or kusksi.

There are three types of couscous.

1. Moroccan - the smallest and most common type
2. Israeli - also known as pearl couscous, which is bigger and like tiny balls
3. Lebanese - also ball-shaped and the biggest of the three types

🥘 How is couscous traditionally served?

Traditionally couscous is served on a big platter with stew.

In Britain, we tend to serve like a grain in salads.

It bulks salads out, adds texture, and an extra boost of protein from the semolina.

🥒 Deseed the cucumbers

I recommend deseeding the cucumber.

Removing the wet seeds, leaves you with crunchy, crisp cucumber, without the wetness.

Much nicer!

It's easy to do. Just cut a chunk of cucumber lengthways, then use a teaspoon to scrape out the wet seeds.

It's quite satisfying.

🥗 Make the salad in a large mixing bowl

A mixing bowl is the perfect size to make a salad like this and give it a good mix without it going everywhere.

Make the couscous first, then add the chopped salad veg and herbs.

I add crumbled vegan feta on individual portions before I serve them, rather than mix it into the salad.

The French dressing is also saved to add when serving.

🌯 How to serve lentil couscous salad

This salad is gorgeous, served on its own, but here are a few more serving ideas.

• Lunch boxes - add this lentil salad to lunchboxes for the perfect lunch (as you can see I went a bit crazy when adding feta)
• Wraps - in a tortilla wrap with salad leaves and vegan feta (check out this tasty couscous wrap)
• Side dish - as a side dish with dinner (you can skip the feta)
• BBQ or picnic - serve as part of a buffet, BBQ or picnic
• Tofu - served with marinated grilled tofu

⭐ Why is this Moroccan Couscous Salad so good?

You are going to love this salad. Here are a few reasons why.

1. Easy to make
2. Colourful and fun
3. A healthy option
4. Full of protein from the lentils and couscous
5. Tastes amazing
6. No weird ingredients
7. Can be made ahead
8. Use up what you have in the salad drawer
9. Packs well for lunches at work or school
10. Great BBQ or picnic salad

🍱 Storing summer couscous salad

Store this protein-rich salad in an airtight container in the fridge for 4-5 days.

It won't wilt like a leafy green salad.

Alternatively, portion it up and store it in smaller airtight containers with a little pot of salad dressing popped inside each tub, so it's ready to grab and take to school or work for lunch or just to eat outside in the sun.

🥗 More salad recipes

Looking for more salad recipes? Try these:

🍕 Pairing recipes

These are my favorite dishes to serve with this Mediterranean couscous salad:

👩🏻‍🍳 How to make vegan couscous salad with green lentils

These step-by-step photos will show you how to make this delicious dairy-free salad. Keep scrolling for the full printable recipe (with full ingredient list, calories and nutritional info)

Step 1 - Make the couscous

• Make up a batch of vegetable stock with boiling water.
• Measure out the couscous and add to a large mixing bowl.
• Add the stock and mix in.
• Cover with a clean tea towel and set aside for 10-15 minutes while you chop the other ingredients.

Step 2 - Adding lentils and salad

• Once the couscous has absorbed all the liquid, fluff it up with a fork.
• Now add the lentils for protein.
• Next, add chopped cucumber and tomatoes.

Step 3 - Now the jarred vegetables

• Time for adding more tasty morsels to this veggie couscous salad. First add chopped roast peppers (from a jar or home-roasted).
• Then add sundried tomatoes.
• Next is the beetroot and the olives.

Step 4 - Finishing Touches

• Now for the finishing touches.
• Add some fresh basil, if you have some,
• Then mix well and serve with a drizzle of salad dressing and some crumbled vegan feta on top.
• Enjoy!