This Vegan Couscous Salad Recipe is quick to throw together. It is loaded with fresh vegetables, tofu feta, and a delicious lemon garlic dressing. The perfect recipe for lunch or an easy side dish.

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You’ll love this Mediterranean-inspired Couscous Salad, it’s made simply with a base of lemon garlic couscous (homemade or pre-made). The crunchy raw vegetables make this dish refreshing, and the tofu makes it complete and satisfying. Make it ahead of time for a great weekday meal prep option.

How to Make this Quick and Delicious Vegan Couscous Salad Recipe:

What you will need:

• Seasoned Couscous
• Cucumbers
• Cherry Tomatoes
• Red Onion
• Bell Pepper
• Black Olives
• Extra Firm Tofu
• Olive Oil
• Lemon
• Garlic
• Dried Oregano
• Salt and Pepper

To prepare this recipe, start by making your store-bought seasoned couscous. I like the lemon garlic kind. This takes only 5 minutes. Set it aside to cool while you prepare the vegetables, olives, tofu feta, and the simple dressing. Toss it all together in a large bowl, and you are done!

Substitutions:

Couscous: Instead of couscous, you can try pretty much any grain that calls to you. Quinoa would be a great substitute or even orzo, barley, and rice.

Vegetables: Other vegetables that pair well with this are artichokes or purple cabbage. Consider also arugula or other leafy greens like kale.

Protein: The main protein here is the tofu feta. You can also add a variety of beans to this dish. Good ones would be chickpeas and white beans.

Storage:

This salad stores wonderfully in the fridge for 3-4 days. If using rice as your base, consider the restrictions when storing rice. You can also keep the salad and grains separate to switch it up throughout the week.