Introduction
This vibrant vegan couscous salad is a perfect balance of smoky, fresh, and zesty flavors. It’s incredibly quick to assemble, making it an ideal dish for meal prep or a last-minute summer potluck. You’ll love how the charred corn, creamy chickpeas, and bright lime dressing come together in one satisfying bowl.
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 by bringing the vegetable broth to a boil in a small saucepan. Remove from heat, stir in the dry couscous and 1 tablespoon of the olive oil. Cover immediately and let it steam for 5 minutes. Fluff with a fork and let it cool slightly.
- While the couscous steams, prepare the corn. Heat a grill pan or cast-iron skillet over high heat. Brush the corn ears with 1 tablespoon of olive oil. Cook for about 8-10 minutes, turning occasionally, until kernels are charred in spots. Let cool, then use a knife to cut the kernels from the cob.
- Make the dressing by whisking together the lime juice, dijon mustard, ground cumin, chili powder, maple syrup, and the remaining 3 tablespoons of olive oil in a small bowl. Season with salt and pepper to taste.
- In a large mixing bowl, combine the fluffed couscous, charred corn, drained chickpeas, chopped cucumbers, chopped red bell pepper, halved grape tomatoes, chopped red onion, chopped green onion, and chopped cilantro.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately or chill before serving.
Variations
- Warm Grain Bowl: Serve the freshly made salad warm over a bed of fresh baby spinach or arugula for a heartier meal.
- Herb Swap: Replace the cilantro with fresh mint or parsley for a different herbal profile.
- Spice It Up: Add a pinch of smoked paprika to the dressing or a finely chopped jalapeño to the salad for more heat.
- Deconstructed Wrap: Use large lettuce leaves like romaine or butter lettuce to scoop up the salad for a crunchy, handheld version.
Tips for Success
- Let the cooked couscous cool for a few minutes before adding the fresh vegetables to prevent them from wilting.
- Get a good char on the corn by not moving it too often in the pan; this builds deeper flavor.
- For the best texture, drain the chickpeas well and pat them dry with a paper towel to remove excess moisture.
- Allow the salad to sit for 15-20 minutes after tossing with the dressing before serving; this lets the flavors meld beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold, so reheating is not recommended. Simply give it a stir before serving as the dressing may settle.
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 little oil, without thawing, until they have some browned spots.
Is there a substitute for couscous?
You can use an equal amount of quinoa or small pasta like orzo. Adjust the cooking liquid and time according to the package instructions.
Can I make this salad ahead of time?
Absolutely. You can prep all the components and store them separately, then combine and dress the salad 30 minutes to an hour before serving.
What if I don’t like cilantro?
Simply omit it or substitute it with another fresh herb like flat-leaf parsley or fresh dill.
Is this salad gluten-free?
Standard couscous is made from semolina wheat and is not gluten-free. For a gluten-free version, use certified gluten-free couscous or swap it for a gluten-free grain like quinoa.
Can I use lemon juice instead of lime juice?
Yes, lemon juice can be used, but it will impart a slightly different, though still delicious, citrus flavor.
