This easy vegan couscous salad is filled with roasted veggies, crunchy walnuts, raisins and a simple maple orange dressing! A perfect light & healthy meal or side that’s excellent for make-ahead lunches or dinners.

Today we talk vegan couscous salad with roasted vegetables!

Savory, salty, a touch sweet. Packed with whole wheat couscous, colorful veggies, fresh herbs!

And finished off with a fantastic maple-tahini-apple cider vinegar dressing with orange zest and nutmeg. Which totally brings it all home in the very best of ways.

Now. The hardest part about this dish? Chopping up all the veggies and mix-ins. But … WORTH IT.

Because between the french green beans, sweet carrots, fresh garlic, crunchy walnuts and juicy raisins, this salad hits all the high points … filled with plenty of texture, flavor and color.

It makes for an easy make-ahead lunch, a delicious side OR a healthy main dish topped off with a protein of choice!

Light yet hearty, it’s perfect for that springtime transition as we mosey our way to warmer weather.

How To Make Vegetable Couscous Salad

We start by chopping up all our veggies – red onion, green beans and carrots – and then toss them in some olive oil, salt and pepper before spreading on a baking sheet. The veggies then get roasted in the oven until perfectly caramelized and tender.

Meanwhile, we cook up some whole wheat couscous on the stovetop (which literally takes just a few minutes), prep the remaining mix-in ingredients (raisins, walnuts and chives!) and then whisk together our vinaigrette dressing.

It all gets tossed together in a large bowl and then we are ready to chow down.

Tips & Tricks For This Vegan Couscous Salad

1. First things first. Let’s talk about how to prep this dish. Get the veggies going in the oven and THEN prep everything else (i.e. the couscous, other mix-ins and dressing). This will shave off about 8 minutes from the overall recipe time.
2. If serving this salad as a main dish, I like to top with a protein of choice. {If I’m using it as a side, I just serve as is. Errrr obviously.}
3. Now, let’s move on to substitutions. Can you use other veggies? Yes, absolutely! My only suggestion is that you stick with ones that will roast in about the same timeframe. I actually think asparagus would make an awesome sub for the green beans. So spring-y!
4. You can also use regular couscous instead of the whole wheat couscous. Just check the package directions and cook accordingly (as it may be different than what’s listed down below).
5. And finally, you could also use a different grain if you wanted to keep this gluten free. I think both quinoa and millet would make excellent subs.

How To Store

Let the salad cool completely then store in an airtight container in the refrigerator. It keeps well like this for about four days.

Additional Vegan Recipes You Might Enjoy!

• Cranberry Quinoa Salad
• Herbed Zucchini and Corn Orzo Salad
• Pesto Tabbouleh Summer Salad
• Cucumber Quinoa Salad with Cherries
• Fall Quinoa Salad
• Blueberry Quinoa Salad

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Continue to Content

Vegan Couscous Salad with Roasted Vegetables

Yield: about 5 to 6 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This easy vegan couscous salad is filled with roasted veggies, crunchy walnuts, raisins and a simple maple orange dressing! A perfect light & healthy meal or side! Excellent for make-ahead lunches or dinners!

Print

Ingredients

For the salad:

• 1 medium red onion, sliced
• 4 large carrots, peeled and cut into 2-inch sticks
• 8 ounces french green beans, halved
• 2 tablespoons olive oil
• 3 large cloves garlic, minced
• ½ teaspoon fine sea salt
• ¼ teaspoon pepper
• 1 ¼ cups water
• 1 cup uncooked whole wheat couscous
• ½ cup raisins
• ½ cup raw walnuts, chopped
• ¼ cup chopped fresh chives

For the dressing:

• ¼ cup olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon tahini
• 1 teaspoon orange zest
• ¼ teaspoon fine sea salt
• pinch of ground nutmeg

Instructions

For the salad:

1. Preheat the oven to 400ºF.
2. Add the red onion, carrots and green beans to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the garlic, salt and pepper. Toss to combine then spread in an even layer.
3. Bake for about 25 minutes, stirring once halfway through, until the veggies are tender. Remove from the oven and let cool for about 5 minutes.
4. While the veggies are roasting, add the water to a small saucepan. Bring to a boil then stir in the couscous. Cover, remove from the heat and let sit for 5 minutes.
5. Fluff the couscous with a fork, then add to a large bowl along with the raisins, walnuts and slightly cooled veggies. Toss gently to combine.

For the dressing:

1. In a small bowl, vigorously whisk together all the ingredients for the dressing until smooth. Pour into the bowl with the couscous and toss to combine.
2. Taste and adjust the salt / pepper as desired, then serve garnished with the fresh chives!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 291mgCarbohydrates: 35gFiber: 5gSugar: 13gProtein: 6g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.