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4 from 8 votes

Vegetable Couscous Salad

A fresh couscous salad made with colorful vegetables and tossed in a curry, cumin salad dressing. Perfcect for a summer gathering.
Prep Time20 mins
Total Time20 mins
Course: dinner
Cuisine: Mediterranean
Servings: 6 people
Calories: 219kcal
Author: Eden


Vegetable Couscous Salad

  • 3/4 cup vegetable broth
  • 6 ounces couccous
  • 1 medium tomatoe chopped
  • 3 scallions chopped
  • 3/4 cup garbanzo beans rinsed
  • 1 small red bell pepper chopped
  • 1/2 cup currants
  • 1 medium zucchini chopped
  • 6 ounces corn off the cob, you can buy it already off the cob to make it easier.

Couscous Salad Dressing

  • 6 tbsp lemon juice freshly squeezed
  • 5 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground curry
  • 1 tsp salt
  • 1/2 tsp pepper


  • Finely chop all vegetables.
  • In a medium saucepan, bring vegetable broth to a boil.
  • Add couscous and boil for 1 minute.
  • Cover and remove from heat and let the couscous sit for 5 minutes until fluffy.
  • Fluff it more with a fork.
  • Let the couscous cool to room temperature.
  • White the couscous is cooling, make the dressing.
  • Add all of the dressing ingredients in a salad shaker and sake to combine.
  • In a large salad bowl add the couscous, finely chooped vegetables and the dressing and toss the salad to mix.
  • Garnish with cilantro and enjoy!


Buy pre-made corn off the cob.
Serve room temperature. 
For leftovers, store the salad in the refrigerator. It's good served cold the next day. 


Calories: 219kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 514mg | Potassium: 420mg | Fiber: 4g | Sugar: 13g | Vitamin A: 828IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 2mg