Best Vegan Couscous Salad with Lentils & Feta Cheese

5 from 5 votes

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

Prep Time15

Total Time15

Course: lunch

Cuisine: Mediterranean, Moroccan

Servings: servings

Calories: 337kcal

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)

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!

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.