Couscous Vegan Recipes For The Summer

I don’t know about you, but where I live it’s about 30 degrees Celsius today and all I could think of is eating  something fresh, light, healthy and full of summer spirit.  Nothing better than a salad then, but why not make it a little bit different and  extravagant; why not having a Couscous Salad almost like I am on a vacation in some exotic country… So here I am sharing with you what I had for lunch today and what I am actually preparing for dinner tonight.  Today has been a Couscous day and here are some Couscous vegan Recipes I would love to share with you, great for the  summer time!

Couscous Salad Arabic Style

The  fresh Couscous salad, a typical dish of the Middle Eastern countries is commonly known as Tabbouleh.

The peculiarity of this dish is in the dressing,  that is based on lemon, vinegar and olive oil, which together with mint and parsley give it a unique touch.

The Couscous Salad is a light dish, rich in vitamins, 100% vegan and ideal if you are trying to loose weight or keep your weight on check.


To prepare the salad it won’t take you more than 10 to 15 minutes, it’s a very easy dish and since we are preparing it ourselves it is much more healthier than any other Couscous salad you might find at the market.

According to the traditional recipe, it is prepared with Couscous or Bulgar. Although they look quite as much in appearance as in taste, they are different products.

Keep it in mind that if you don’t want to use Couscous but prefer to use Quinoa, you can swap one ingredient for the other and the results will be the same.

Ingredients: (Recipe for 4 people)

  • 240 g of couscous
  • 1- 1/2 large lemon
  • 2 Carrots
  • 2onions
  • 1cucumber
  • a few pickled peppers
  • 250 cherry tomatoes
  • 8 tablespoons of vinegar
  • 20 g of fresh mint
  • Chopped fresh parsley

Preparation time: 15 minutes

To start with, we gonna have to cook the Couscous so put a big pot of water to warm up until it boils and then turn the heat off and pour the couscous in.

Add the salt, mix and leave the pot covered for 10-15 minutes. When the time has passed take the lid off and let it cool.

Wash all the vegetables and cut them in small pieces; ideally I like to chop the tomatoes in really small dices and then the same for the cucumber and pepper. Carrots I prefer them in very thing stripes. Chop also the mint and parsley and mix  everything with the couscous.

Dress the dish  with the lemon juice and vinegar.

Variations of the dish

If you prefer and want to change the dish every once in a while, you can use grilled or sautéed vegetables rather than fresh ones or  simply a mix of cherry tomatoes and fresh cucumber.

Prepare it in advance! The longer it sit in the fridge, the better it will taste and for a bittersweet touch, add a handful of raisins hydrated in water.


Veggie Couscous

The Veggie Couscous is a very easy plate to prepare and the good thing is that you don’t really need to go shopping for nothing you can simply use whatever veggie you have in the fridge

The couscous will perfectly absorb the juice of the veggie and blend with them creating a wonderful flavor

I have this in the summer, but really it is a dish you can use  any time of the year.
It’s a great recipe for vegetarians and vegans, is light but will fill you up, especially if you put more veggies than Couscous in the mix, and it  will stay perfectly in the fridge for a couple of days.

Ingredients (Recipe for 4 people)

  • 240 g of medium couscous
  • ½ red pepper
  • ½ eggplant
  • ½ zucchini
  • ½ cup of chickpeas
  • 200 g of asparagus
  • 1 teaspoon curry
  • 1 teaspoon sweet paprika (optional)
  • 1 handful of hydrated raisins
  • Extra virgin olive oil
  • Garlic powder
  • Pepper
  • Salt
  • Oregano
  • Parsley
  • Basil

Preparation time: 20 minutes

Cut the vegetables into pieces and sauté a little oil, salt, pepper, oregano and garlic powder.

Take the Couscous and warm it up in a non-stick pan, without oil.
Measure the quantity of Couscous you are going to use with a glass and heat a volume of water for each volume of couscous you are going to prepare. Add paprika and Curry to the water you are using to cook the Couscous

As soon as it is hot (but it has not come to a boil) turn off the fire and mix it, cover the pot and let it hydrate for 5 minutes.
After about 5 minutes, add a few drops of oil and separate the beans with a fork.
All is left to do is add the couscous and the raisins to the vegetables and mix everything.
Serve with fresh basil leaves and crushed parsley.

Light, healthy and delicious!

Can I eat Couscous if I am trying to control my weight

Couscous  is a type of pasta (and not a grain as some believe), therefore it has all the benefits of wheat: it is a good source of energy, low in fat and rich in carbohydrates. So, to answer the question yes you can, even more so if you can use the wholewheat  version of it.

Bonus Recipe: The Vegan Tofu Mayonnaise

To finish the post with some good tips, since it is summer and we have been talking about salad and light dishes I thought it would be good to share with you a simple way to prepare a mayonnaise to use for your sandwiches and salads but also totally Vegan! without egg and without milk (or lactose) and with tofu as the main ingredient.

A healthier version than the normal mayonnaise and much better choice for anyone looking to have a healthier lifestyle and eating habits.

In addition, it is easy and quick to make: it is prepared simply by grinding all the ingredients with a blender.


  • 200 g of tofu
  • 2 tbs of extra virgin olive oil
  • 1 tsp Dijon mustard
  • 2 tbs white vinegar
  • 2 tbs of lemon juice
  • 50 ml of soy milk without sugar
  • 1 pinch of garlic powder
  • 1 pinch of salt

Preparation time: 5 minutes

Put all the ingredients in the glass of your blender.
Mix everything until obtaining a creamy vegan mayonnaise without lumps.
Add more garlic powder and salt to taste, if necessary.

Little tips

If you are looking for a vegan mayonnaise without soy,  you can use another vegetable milk such as almond or oatmeal. The most important thing is that it does not have added sugars.


You can preserve it for up to 3 days approx. in the refrigerator, in a tightly closed container.

So there you have it no need to go to the food store for mayonnaise any longer! I hope you enjoyed the recipes and as always if you have any tips or suggestions or other vegan recipes you would like to share, please do so in the comments area below.

Till the next time

May you all have a blessed day

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5 Responses

  1. Jackson kenny says:

    Wow, great blog post you put up here. I’m not a vegan but I really love salad. Though I’m not one for the cooking, I think I’ll try to make the couscous salad the Arabic style. It’s faster to make with a little more less ingredients and I’m sure I can add that to my chest of “know hows” LOL. I prefer butter to mayonnaise so I think I’ll pass on that one. Thanks for the educative post, I’ll be sure to check back for more tips.

  2. AmDetermined says:

    Hi, I like your post about importance of vegan recipes for it important in the body by providing the body with vitamin and to reduce weight, I love your research because it is well outline that learning new thing, how to prepare recipes between 10-15minute although am not good in preparing recipe but I will try my best to follow your instructions in your post especially preparing tofu mayonnaise for my salad.

    • Barbara S. says:

      A vegan mayonnaise is an easy and simple alternative to use to the normal mayonnaise that you can buy in the store, and trust me if I say it is a much healthier version!

  3. shirian says:

    Hi there. Thank you for these healthy recipes.
    all seems not only tasty but free of fat and cholesterol and of course containing pretty enough of calorie.
    In this hot season area I am nothing is better than make Couscous Salad and eat it up. I particularly like vegan mayonnaise recipes and I am heading over to super market buying tofu and back home to make tasty salad. Thanks again and kudos
    Stay Health.

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