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
- ⭐ Want new recipes delivered to your inbox?
- ⭐ Save your favourite recipes for free!
- 👩🏻🍳 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.
- Moroccan - the smallest and most common type
- Israeli - also known as pearl couscous, which is bigger and like tiny balls
- 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.
🍅 What you need to make vegan couscous salad
Here are the healthy ingredients you need to make this gorgeous salad.
- Couscous - regular (Moroccan) couscous
- Vegetable stock cube - optional
- Lentils - cooked or tinned green or brown lentils
- Cucumber - deseeded, see tips below
- Cherry tomatoes - or ripe salad tomatoes
- Roast peppers - jarred peppers or roasted at home
- Sundried tomatoes - or sunblush tomatoes
- Pickled baby beets - or plain cooked beets
- Olives - green or black (pitted)
- Fresh basil - optional, but adds a nice bit of flavour
- Vegan feta cheese - sometimes called Greek style
- French salad dressing - homemade or shop bought
See the printable recipe card below for quantities, method, and tips.
🥒 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.
👩🏻🍳 The secret of fluffy couscous
It's easy and quick to make a batch of fluffy couscous and there's no need for a pot, instant pot, or slow cooker.
All you need is a measuring jug or a bowl.
- Measure the couscous into a jug or bowl.
- Add hot water or hot stock and mix well.
- Cover with a clean tea towel and set aside for 10-15 minutes.
- Once it is ready, the liquid will be completely absorbed.
- Use a fork to fluff the couscous up.
🥗 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
🥛 Dress your lentil salad
I love to dress this magnificent salad with some French dressing.
However, you could use your favourite salad dressing or even leave it plain.
Sometimes, I add some of the oil from the sundried tomatoes jar, to add a bit of dressing and flavour instead of a dressing.
And Graham often eats his with a drizzle of balsamic glaze across the top to finish it off.
If you're looking for other tasty small-batch salad dressing recipes to drizzle on your salad, start with a creamy Italian dressing; a Greek vinaigrette; a zesty lemon vinaigrette or the ever-popular ranch dressing; a fruity pomegranate and lemon dressing, or a creamy Russian Dressing.
⭐ Why is this Moroccan Couscous Salad so good?
You are going to love this salad. Here are a few reasons why.
- Easy to make
- Colourful and fun
- A healthy option
- Full of protein from the lentils and couscous
- Tastes amazing
- No weird ingredients
- Can be made ahead
- Use up what you have in the salad drawer
- Packs well for lunches at work or school
- 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:
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👩🏻🍳 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!
📖 Recipe
Best Vegan Couscous Salad with Lentils & Feta Cheese
Ingredients
- 200 g couscous
- 200 g vegetable stock (1 cube)
- 235 g green lentils (390g / 14oz tin drained)
- ½ cucumber (cut in half lengthways, wet seeds scopped out and cut into half moons)
- 8 cherry tomatoes (or 2 large large ripe tomtoes, chopped)
- 86 g roasted peppers (half a 285g/10 oz jar of pepper antipasti in oil drained and chopped)
- 75 g sundried tomatoes (chopped)
- 4 pickled baby beets (chopped)
- 50 g olives (green or black, chopped)
- 1 handful fresh basil leaves (chopped)
- 1 pinch salt and pepper
- 50 g vegan feta (optional)
Instructions
- Make up a batch of vegetable stock with 200g (0.85 cups) 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.
- Once the couscous has absorbed all the liquid, fluff it up with a fork.
- Now add the lentils, chopped cucumber and tomatoes.
- Time for adding more tasty morsels to this veggie couscous salad. First add the chopped roast peppers.
- Then add sundried tomatoes,, the beetroot and the olives.
- 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!
Notes
- You can make the couscous with hot water instead of stock.
- Skip any ingredients you don't like.
- Use up what you have in the fridge.
- Store this protein-rich salad in an airtight container in the fridge for 4-5 days.
Vanessa says
I love couscous salads but have not had one on a long time. Adding this to my meal plan now
Jacqueline Meldrum says
Yay! I know you will love it. It super tasty!
George says
It's so hellishly hot all I can eat is salads so I am happy to have a new one to try.
Jacqueline Meldrum says
Yes I know what you mean. Lots of salad here just now too.
Jill says
Wow Jaq! A new dressing and a new salad on the same day. You have been busy. Adding it to my list. Jill x
Jacqueline Meldrum says
I know, I've been super busy today. Other recipe testing too.
Sam Burton says
I am sure I have couscous. Going to make this tomorrow. Thanks for another yum recipe.
Jacqueline Meldrum says
You are so welcome Sam. Enjoy the salad!
Adri says
Now that's something I'll be making all summer, quick and easy, tasty too, all my favourite things in one bowl, and it's healthy, bonus!
Jacqueline Meldrum says
Yeas super quick and oh so tasty. I'm making some for lunch the next two days.
Kathleen Spare says
Not very often my husband requests anything!!! He just eats what I give him!!! But yesterday he a said can we have that couscous thing again , so being a good wife that I am 🤪🤪 I made it again today …. Didn’t have a cucumber but just had a fridge rain and used up what I had !!! Absolutely delicious….
Jacqueline Meldrum says
I am so pleased you both enjoyed it Kathleen and that is praise indeed. It's my current favourite lunch. It's on repeat here too.