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.

This vegan couscous salad combines roasted vegetables, whole wheat couscous, crunchy walnuts, sweet raisins and bright fresh herbs for a flavorful, satisfying dish. A maple-tahini dressing with orange zest and a pinch of nutmeg ties everything together for a balanced sweet-savory finish.

The main work is chopping the vegetables, but the results are worth it: tender caramelized green beans and carrots, aromatic red onion and garlic, plus the texture of nuts and raisins. It makes a great make-ahead lunch, a light main when topped with a protein, or a colorful side dish.

Light but filling, this salad is ideal for the shift into warmer weather and stores well, making it convenient for busy weekdays.

How To Make Vegetable Couscous Salad

Begin by slicing the red onion and cutting the carrots and green beans to size. Toss the vegetables with olive oil, minced garlic, salt and pepper, then spread them on a baking sheet and roast until caramelized and tender.

While the vegetables roast, cook whole wheat couscous on the stovetop—this takes only a few minutes—then prepare the remaining mix-ins: raisins, chopped walnuts and fresh chives. Whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, tahini, orange zest, salt and a pinch of nutmeg.

Combine the fluffy couscous, roasted vegetables and mix-ins in a large bowl, toss with the dressing, taste and adjust seasoning, then garnish with chives and serve.

Tips & Tricks For This Vegan Couscous Salad

1. Start the vegetables first, then prepare the couscous, dressing and mix-ins while the veggies roast to save time.
2. To make the salad a main dish, add your preferred protein. Otherwise serve it as a flavorful side.
3. Substitute vegetables that roast in a similar time frame—asparagus is a lovely spring alternative to green beans.
4. Regular couscous can be used instead of whole wheat; follow package instructions for cooking differences.
5. For a gluten-free option, swap the couscous for quinoa or millet; both work well with the flavors and textures in this salad.

How To Store

Allow the salad to cool completely, then store it in an airtight container in the refrigerator. It will keep well 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.

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!

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 and spread in an even layer.
3. Bake for about 25 minutes, stirring once halfway through, until the vegetables are tender. Remove from the oven and let cool for about 5 minutes.
4. While the vegetables are roasting, bring the water to a boil in a small saucepan, 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 it to a large bowl along with the raisins, walnuts and slightly cooled vegetables. Toss gently to combine.

For the dressing:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, tahini, orange zest, salt and nutmeg until smooth. Pour the dressing over the couscous mixture and toss to combine.
2. Taste and adjust salt and pepper as needed, then serve garnished with 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.