Easy Mediterranean Couscous salad (vegan)

Jump to Recipe

This amazing easy Mediterranean couscous salad is loaded with exotic flavours and delicious textures. It’s made with fluffy couscous flavoured with moroccan spices and filled with grilled carrots, soft onions, crunchy nuts and sweet raisins (or dried cranberries). It doesn’t get much better than this easy couscous salad.

This easy Mediterranean couscous salad is simple to make and can be made in advance and served cold. It’s a flavorful, tasty salad that can be served as a main dish or served as a side. 

What’s great about this Easy Mediterranean couscous salad?

  • Just about everything
  • Easy to make
  • Healthy and loaded with nutrients
  • Low-calorie meal
  • Works great as both lunch and dinner
  • Meal prep friendly
  • Vegan and soy free

Gluten free easy vegan Mediterranean couscous salad option

If you need a gluten-free option there’s several possible solutions. The two simplest ways is to replace the regular couscous with gluten-free couscous. It won’t change the taste or texture at all.

The second option is to replace the couscous with quinoa. The quinoa will change the taste and texture a little, but it will also add a delicious crunchiness to the salad and extra nutrients. 

Do I have to use raisins?

Not at all. The raisins are mostly there to add extra sweetness and balance the flavours, but they also have some great health benefits and adds extra nutrients. 

If you don’t like raisins or don’t have any in your home, you can easily replace them with dried cranberries or medjool dates. Or you can leave them out altogether if you prefer.

How to make this easy vegan Moroccan Couscous salad?

Instructions

  • Preheat the oven to 350F and line a baking sheet with baking paper. 
  • Rinse the carrots and peel if needed. Cut the ends off the carrots and slice the carrots into wedges (slice down the length of the carrots). Toss the carrot wedges together with a tablespoon olive oil and salt and pour them onto the lined baking sheet. Spread the carrots out evenly and bake them in the oven for 20-30 minutes or until they are golden and starting to get crispy in places.
  • While the carrots are cooking, heat 1 tablespoon olive oil in a pan and add the sliced onions. Let the onions cook at medium high heat while stirring occasionally until the onions become soft and translucent. Season with salt and stir to combine. Set aside. 
  • While the carrots and onions are cooking, cook the couscous as instructed on the packaging. Once the couscous is ready, season with moroccan spice mix, garlic powder and salt and use a fork to combine. Add the roasted carrots, soft onions and chopped raisins (or dried cranberries) to the couscous and combine everything. Finally add the roasted almonds and add extra seasoning if needed. Serve and enjoy. 

Easy Vegan Mediterranean Couscous Salad

This amazing easy Mediterranean couscous salad is loaded with exotic flavours and delicious textures. It’s made with fluffy couscous flavoured with moroccan spices and filled with grilled carrots, soft onions, crunchy nuts and sweet raisins (or dried cranberries). It doesn’t get much better than this easy couscous salad.
Course Salad
Cuisine Mediterranean
Keyword vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 3 tbsp Olive Oil
  • 1 pound Carrots
  • 1 cup Dry Couscous regular or gluten-free
  • 5 Yellow Onions cut into slices
  • ½ cup Roasted Almonds chopped
  • 1 handful Raisins or dried cranberries, chopped
  • 3 tbsp Moroccan Spice Mix
  • ½ tsp Garlic Powder
  • Salt to taste

Instructions

  • Preheat the oven to 350F and line a baking sheet with baking paper.
  • Rinse the carrots and peel if needed. Cut the ends off the carrots and slice the carrots into wedges (slice down the length of the carrots). Toss the carrot wedges together with a tablespoon olive oil and salt and pour them onto the lined baking sheet. Spread the carrots out evenly and bake them in the oven for 20-30 minutes or until they are golden and starting to get crispy in places.
  • While the carrots are cooking, heat 1 tablespoon olive oil in a pan and add the sliced onions. Let the onions cook at medium high heat while stirring occasionally until the onions become soft and translucent. Season with salt and stir to combine. Set aside. 
  • While the carrots and onions are cooking, cook the couscous as instructed on the packaging. Once the couscous is ready, season with moroccan spice mix, garlic powder and salt and use a fork to combine. Add the roasted carrots, soft onions and chopped raisins (or dried cranberries) to the couscous and combine everything. Finally add the roasted almonds and add extra seasoning if needed. 
    Serve and enjoy. 

Are you looking for more delicious vegan salad recipes? Try my colourful couscous salad or my amazing vibrant Mexican salad

WANT MORE?

SIGN UP TO RECEIVE OUR LATEST RECIPES, TIPS & TRICKS, PLUS SOME EXCLUSIVE GOODIES WE ONLY SHARE WITH OUT EMAIL SUBSCRIBERS!
We don’t spam! Read our privacy policy for more info.

Leave a Reply

Your email address will not be published.

Recipe Rating