This Vegan Couscous Salad with Peach and Basil is the the perfect vegetarian couscous salad recipe for summer. The flavors of peach, basil and arugula pair perfectly in this filling and delicious salad.
In the summertime, when it gets hot, I have a hard time thinking of things to cook. I don’t want to turn the stove or the oven on but I still need to eat! This vegetarian couscous salad recipe isn’t completely no-cook, but its super close! And its full of in-season stone fruit and plenty of fresh basil. So many delicious summer flavors, with minimal effort.
Ingredients for making Vegan Couscous Salad
Couscous: Couscous is one of my favorite pantry staples. To cook it you only have to boil a bit of vegetable stock and allow it to steam. It takes all of five minutes and adds a lot of substance to this salad. Of course, if you are gluten-free, this would also be amazing with quinoa or millet! For vegetable stock I ALWAYS use Better Than Boullion vegetable base.
Cherry Tomatoes: Its tomato season and they had some gorgeous cherry tomatoes at the farmers market this week so thats what I used. If you are eating this Vegan Couscous Salad immediately, feel free to substitute with any variety of tomato you prefer. But, if you want to store this salad for a few days, I recommend only using cherry or grape tomatoes. I find that they hold up a little better over time.
Red Onion: A little thinly sliced red onion to this salad adds so much flavor. You could also use green or spring onion if you have it on hand.
Peach: A big ripe and juicy peach is fresh, flavorful and takes this Vegan Couscous Salad to a whole new level. The sweetness pairs really well with the spicy arugula and herbaceous basil in this recipe.
Lemon Juice and Extra Virgin Olive Oil: The most simple dressing. The lemon adds acid and brings out the flavor of the peach while the olive oil mellows the acid and adds richness.
Arugula: Arugula has a spicy bite that I absolutely love! If you have never tried arugula, this Vegan Couscous Salad recipe is the perfect way to try it. But, if you know you don’t like it, spinach or even baby kale would be an excellent swap!
Avocado: Avocado adds so much creaminess to this salad. Be sure that your avocado is ripe! It should have a little give to it when gently pressed with a finger.
Basil: Basil may seem insignificant here, but it adds so much herbaceous flavor to this vegetarian couscous salad, so don’t skip it!
How to Store the Salad
This Vegan Couscous Salad will store in a container in the refrigerator for up to 4 days WITHOUT the arugula, avocado and basil mixed into it. Arugula and basil both wilt quickly, and the avocado oxidizes so its best to add them the day that the salad will be eaten.
So, If you are making this salad for meal prep, stop right after dressing the couscous salad with lemon juice and olive oil and pack it up and stick it into the fridge. And when you take some out to eat, top with a handful of arugula, some avocado and a bit of basil and toss together.
But, this is also an amazing side to bring to a cookout or as a side with dinner. So, if most of the salad will be eaten the day its made, then go ahead and mix the whole thing together.
Looking for More Minimal Cooking Recipes?
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Vegan Couscous Salad with Peach and Basil
Equipment
- Sauce Pan
- Mixing Bowl
- Measuring Cups and Spoons
- Knife
- Cutting Board
Ingredients
- 1 Cup Couscous
- 1 1/4 Cups Vegetable Stock
- 1 Cup Cherry Tomatoes, Halved
- 1 Large Peach, pit removed, and diced into 1/2 inch pieces
- 1/4 Medium Red Onion, thinly sliced
- 2 Tbsp Lemon Juice
- 2 Tbsp Lemon Juice
- Salt and Pepper
- 3 Cups Baby Arugula
- 1 Medium Avocado, diced
- 1/2 Cup Basil, thinly sliced
Instructions
- Bring vegetable stock to a boil. Measure couscous into a large salad bowl or serving bowl. When vegetable stock boils, pour over couscous, stir, then place a large plate on top of the bowl and set aside for 5 minutes.
- In the meantime, chop the veggies.
- Fluff the couscous with a fork, then add tomatoes, sliced onion, diced peaches, lemon juice, olive oil and a pinch of salt and pepper to the bowl and toss to combine. If making ahead or time, transfer to a container with a tight fitting lid at this stage and place into the refrigerator. And then, proceed with the next steps just before serving.
- When readt to serve, add arugula, avocado and basil and toss to combine. Serve.
