Easy lunch: Vegan couscous salad

By December 15, 2015Recipes

Couscous is a great option when you have no time to cook but still want to create something nourishing and cheerful. This vegan couscous salad is ready in five minutes (yes, it is true!). It can be a dish on its own or serve as a side. This couscous salad is delicious both warm and cold and therefore makes a great lunch.

You can substitute dried cranberries with dried cherries or raisins. You can skip coriander and mint and add herbs of your choice instead.

Ingredients (serves 4)

  • 1 cup uncooked couscous
  • 2 cups water
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup pomegranate seeds
  • 1/4 cup pistachio nuts (25 grams)
  • 1/4 cup dried cranberries (25 grams)
  • A big bunch of parsley
  • A few sprigs of mint


  1. Place the  couscous in a deep bowl or a pan. Boil the water. Pour it over the couscous. Add salt and one tablespoon of olive oil, stir, cover and let stand for five minutes.
  2. Chop the parsley and mint.
  3. Mix all ingredients.
  4. Serve hot or cold.

Author Lera Krasovskaya

More posts by Lera Krasovskaya

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