Warm Couscous Salad

There’s nothing like a warm salad – especially one made with couscous. And this warm couscous salad is easy to make with lemon for that added freshness.

Whether I’m using it in salads or other dishes – couscous is one of those versatile ingredients I love to cook with. Plus, it’s healthy for you and packed with fiber so you don’t have to feel guilty when you eat way too much of it which you will want to go back to for seconds with this warm couscous salad.

Why You Will Love This Warm Couscous Salad

• Yummy – It is so easy to add your own flavor to this salad. Roast vegetables like roasted peppers, cauliflower, eggplant, and extra zucchini, separately and add to your couscous afterward.
• Easy – Is there anything easier than making a dish in one pot?
• Leftovers – This warm couscous salad is also delicious to meal prep as it keeps in the fridge for three-four days. Just reheat to serve, or enjoy cold!

Ingredient Notes

Zucchini: Raw, baked, or grilled, zucchini is so one of the most versatile vegetables What makes zucchini so good for you is that it’s high in fiber, packed with important vitamins, minerals, and antioxidants, and as a bonus – it also tastes great.

Pumpkin Seeds: Pumpkin seeds are the perfect addition to salads – especially this warm couscous salad. They are small, but they’re packed full of nutrients. And eating only a small amount of them can provide you with a substantial quantity of healthy fats, protein, and fibre.

How to Make My Warm Couscous Salad

1. Place the olive oil in a large pot over medium-high heat.
2. Add the cumin seeds and chili flakes, and toast for 2 – 3 minutes, until fragrant.
3. Add the diced shallot + minced garlic to the pot, cooking for 3 – 4 minutes until soft and slightly golden.
4. Add the capers, sundried tomatoes, salt + pepper, and continue to cook for another could of minutes to allow the ingredients to combine. The longer you cook this mixture, the stronger the flavours will be.
5. Add the vegetable bullion paste and half of the lemon juice. Stir until combined.
6. Add the sliced zucchini and chickpeas.
7. Cook this for 2 – 3 minutes, then add the couscous, hot water, and lemon zest.
8. Bring this to a boil, then allow to simmer for 10 – 12 minutes to cook the couscous.
9. Finish the dish off by stirring in the second half of lemon juice, pumpkin seeds, sunflower seeds, and Italian parsley. Adjust the seasoning to taste.
10. Serve immediately and enjoy!

Expert Tips & FAQ

Use quinoa or short-grain rice to make this gluten-free!

Roast some vegetables separately and add to your couscous afterward like; roasted peppers, cauliflower, eggplant, extra zucchini, etc.

Allow this dish to cool completely in the fridge and enjoy it as a cold salad- you could also add feta cheese, diced tomatoes, and spinach.

Swap OR omit any ingredients you wish! Make it your own! ☺

Store the couscous in the fridge for 3 – 4 days, reheat to serve, or enjoy cold!

Other Recipes You’ll Love

Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing

Six Ingredient Couscous Salad

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Simple Tomato + Herb, Israeli Couscous Salad (20 minutes)

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Warm Couscous Salad

5 from 1 vote

There’s nothing like a warm salad – especially one made with couscous. And this warm couscous salad is easy to make.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegan Meals

Cuisine Vegan, Mediterranean-Inspired, Vegetarian, Dairy-Free

Servings 6

Calories 127 kcal

Ingredients

  

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• 2 tbsp. olive oil
• 1 tsp. cumin seeds
• 1 tsp. chili flakes
• 1 large shallot finely diced
• 4 garlic cloves minced
• ¼ cup capers
• ¼ cup sundried tomatoes sliced
• 1 tbsp. salt
• ½ tsp. cracked pepper
• 1 tbsp. vegetable bullion paste
• 1 ½ cups hot water
• 1 medium zucchini sliced
• 1 cup chickpeas
• 1 cup couscous
• 1 lemon zest + juice
• 2 tbsp. pumpkin seeds
• 2 tbsp. sunflower seeds
• 1/3 cup fresh Italian parsley finely chopped

Instructions

 

• Place the olive oil in a large pot over medium-high heat.
• Add the cumin seeds and chili flakes, and toast for 2 – 3 minutes, until fragrant.
• Add the diced shallot + minced garlic to the pot, cooking for 3 – 4 minutes until soft and slightly golden. 
• Add the capers, sundried tomatoes, salt + pepper, and continue to cook for another could of minutes to allow the ingredients to combine. The longer you cook this mixture, the stronger the flavours will be. 
• Add the vegetable bullion paste and half of the lemon juice. Stir until combined.
• Add the sliced zucchini and chickpeas. 
• Cook this for 2 – 3 minutes, then add the couscous, hot water, and lemon zest.
• Bring this to a boil, then allow to simmer for 10 – 12 minutes to cook the couscous. 
• Finish the dish off by stirring in the second half of lemon juice, pumpkin seeds, sunflower seeds, and Italian parsley. Adjust the seasoning to taste.
• Serve immediately and enjoy!

Video

Notes

Use quinoa or short-grain rice to make this gluten-free!

Roast some vegetables separately and add to your couscous afterward like; roasted peppers, cauliflower, eggplant, extra zucchini, etc. 

Allow this dish to cool completely in the fridge and enjoy it as a cold salad- you could also add feta cheese, diced tomatoes, and spinach.

Swap OR omit any ingredients you wish! Make it your own! ☺

Store the couscous in the fridge for 3 – 4 days, reheat to serve, or enjoy cold!

Nutrition

Serving: 6 | Calories: 127kcal | Carbohydrates: 11.2g | Protein: 4.1g | Fat: 8.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.5g | Sodium: 1482.8mg | Fiber: 2.8g | Sugar: 1.4g

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