Introduction
This vibrant vegan couscous salad is a celebration of textures and flavors, combining fluffy couscous with smoky charred corn, creamy chickpeas, and a zesty lime-maple dressing. It’s the perfect make-ahead dish that’s satisfying enough for a main course yet works wonderfully as a side. You’ll love how quickly it comes together for a nutritious meal any day of the week.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6
Ingredients
- 1 cup uncooked couscous (standard variety)
- 1 ⅓ cup vegetable broth (or vegetable stock)
- 5 tbsp extra-virgin olive oil (divided)
- 3 ears fresh sweet corn
- ¼ cup lime juice (freshly squeezed)
- 1 tbsp dijon mustard
- ½ tsp ground cumin
- ½ tsp chili powder
- 1 tbsp maple syrup
- ⅔ cup canned chickpeas (drained)
- ½ cup chopped seedless cucumbers
- ½ cup chopped red bell pepper
- 1 cup grape tomatoes (halved)
- ⅓ cup chopped red onion
- ⅓ cup chopped green onion
- 3 tbsp chopped cilantro leaves
- salt and pepper (to taste)
Instructions
- Cook the couscous: In a small saucepan, bring the vegetable broth and 1 tablespoon of olive oil to a boil. Remove from heat, stir in the dry couscous, cover immediately, and let stand for 5-7 minutes. Fluff with a fork, transfer to a large mixing bowl, and allow to cool slightly.
- Char the corn: While the couscous rests, shuck the corn. Heat a grill pan or skillet over high heat. Brush the corn with 1 tablespoon of olive oil. Cook, turning occasionally, until kernels are charred in spots, about 8-10 minutes total. Let cool slightly, then cut the kernels from the cobs with a sharp knife.
- Make the dressing: In a small bowl or jar, whisk together the lime juice, dijon mustard, remaining 3 tablespoons of olive oil, cumin, chili powder, and maple syrup until well combined.
- Assemble the salad: To the bowl with the cooled couscous, add the charred corn kernels, chickpeas, cucumbers, red bell pepper, grape tomatoes, red onion, green onion, and cilantro.
- Dress and season: Pour the dressing over the salad and toss everything gently to combine. Season generously with salt and pepper to taste. Serve immediately or refrigerate to let the flavors meld.
Variations
- Grain Swap: Substitute the couscous with quinoa or cooked farro for a different texture and whole-grain boost.
- Deconstructed Style: Serve all the chopped vegetables, chickpeas, and corn in separate bowls alongside the couscous and dressing for a DIY salad bar experience.
- Warm Version: Serve the salad warm by adding the vegetables to the couscous immediately after fluffing it, before it has cooled down.
- Herb Switch: Replace cilantro with fresh parsley or mint for a different herbal note.
Tips for Success
- Achieve deeper char on the corn by letting it sit undisturbed on the hot pan for a minute or two between turns.
- To quickly tame the sharp bite of red onion, soak the chopped pieces in ice water for 10 minutes, then drain and pat dry before adding to the salad.
- Let the finished salad sit for 15-20 minutes before serving to allow the couscous to fully absorb the delicious dressing.
Storage & Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold or at room temperature; reheating is not recommended as the fresh vegetables will soften. If it seems dry after storage, a fresh squeeze of lime juice and a drizzle of olive oil will revive it.
FAQ
Can I use frozen corn?
Yes, you can. Use about 1.5 cups of frozen corn kernels. Char them in a hot skillet with a bit of oil, stirring occasionally, until heated through and slightly blackened in spots.
Is this salad gluten-free?
Traditional couscous is made from wheat semolina, so it is not gluten-free. For a gluten-free version, use a certified gluten-free couscous alternative or swap for a gluten-free grain like quinoa.
Can I make this ahead of time?
Absolutely. This salad is excellent for meal prep. Combine all components up to a day in advance. For best texture, add the dressing and fresh herbs within an hour or two of serving.
What can I use instead of maple syrup?
Agave nectar or a pinch of sugar are good substitutes to balance the acidity of the lime juice.
My couscous is clumpy. What happened?
Clumping usually occurs if the couscous wasn’t fluffed with a fork immediately after steaming, or if it was stirred while still covered and steaming. Be sure to fluff it well as soon as you uncover it.
Can I omit the cilantro?
Yes, if you’re not a fan of cilantro, simply omit it or use one of the herb substitutes mentioned in the Variations section.
