Easy Vegetarian Vegan Couscous Salad with Salsa

Vegetarian couscous salad with tomatoes and beans
Couscous salad photo by Yulia / Getty Images
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 6 servings
Ratings (5)

I love this way of making a quick and easy vegetarian and vegan couscous salad or couscous pilaf, because it's a full fresh meal in one dish, but takes just minutes to prepare, using a few shortcuts, of course! This couscous recipe has fresh vegetables and beans (use either kidney beans, black beans or even chickpeas/garbanzo beans) for protein, making it a full lunch or dinner on it's own in just one dish.

Sure, you could swap out the couscous for quinoa instead to give it an even bigger protein boost, but couscous is nearly instant to prepare, so if you're short on time or super super hungry, who wants to wait around for quinoa to cook if you want to eat NOW? Of course, swapping out the couscous for quinoa would be a good idea if you need this recipe to be gluten-free, or, if you happen to have a bunch of leftover quinoa on hand. 

This is a quick and easy vegetarian couscous salad recipe using canned beans and pre-made salsa for a fast and nutritious couscous salad meal. It's great for someone cooking on a budget or without a full kitchen (college students and urban dwellers living in efficiency or bachelor apartments, I'm looking at you), since all you really need to do is chop veggies and open a couple cans. If you're not into chopping veggies, you could even omit the green bell pepper and tomatoes to make it even simpler. 

This vegetarian and vegan couscous recipe is low-fat and also very low in calories.

Looking for more vegetarian couscous ideas? You might also want to try a couscous salad with spinach and feta cheese, or, if you're feeling adventurous, try this Moroccan couscous with sweet potatoes.

What You'll Need

  • 1 10-ounce package of couscous
  • 1/2 tbsp vegetable or olive oil
  • 1 12-ounce can red kidney beans, black beans or chickpeas, rinsed and drained
  • 3/4 cup chopped fresh tomatoes
  • 3/4 cup salsa
  • 1/3 cup corn kernels (fresh, canned or frozen and thawed)
  • 1/4 cup chopped green bell pepper
  • 1/2 tsp cumin

How to Make It

Prepare couscous according to package directions using 1/2 tablespoon vegetable oil. Cool.

Transfer couscous to mixing bowl. Add remaining ingredients; mix well. Chill 1 to 2 hours.

Makes 6 one-cup servings of couscous salad.

Calories per serving: 235

Nutrition: Each serving provides approximately: 235 calories; 9 g protein; 48 g carbohydrates; 4 g fiber; 0 g fat (0 g saturated); 0 mg cholesterol; 2 mcg folate; 1 mg iron; 347 mg sodium.