This Vegan Couscous Salad with nectarine, arugula and avocado is the perfect vegetarian couscous salad recipe for summer.Jump to Recipe
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 close. And its full of in-season stone fruit and plenty of fresh basil. So many delicious summer flavors, with minimal effort.
Here is how to make it:
Couscous: Couscous is one of my favorite pantry staples. It takes all of five minutes and adds a lot of substance to this salad. For vegetable stock I ALWAYS use Better Than Boullion vegetable base.
Cherry Tomatoes: If you are eating this Vegan Couscous Salad recipe 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.
Necrarine: A big ripe and juicy nectarine is fresh, flavorful and takes this Vegan Couscous Salad to a whole new level.
Lemon Juice and Extra Virgin Olive Oil: The most simple dressing for this salad.
Arugula: Arugula has a spicy bite that I absolutely love.
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 salad, so don't skip it!
This Vegan Couscous Salad with Nectarine and Arugula comes together in a flash.
First, steam the couscous in the bowl you want to serve the salad in.
While that is steaming, prep your other ingredients.
Then, when the couscous is done, add the cherry tomatoes, chopped nectarine, red onion and lemon juice and olive oil.
Finally, add the arugula, avocado and basil just before serving!
This Vegan Couscous Salad with Nectarine and Arugula 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 it is best to add them the day that the salad will be eaten.
How to Make this Salad for Meal Prep
If you make 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.
Then when you take some out to eat, top with a handful of arugula, some avocado and a bit of basil and toss together.
Top Recipe Tip
Cut down on dishes by steaming the couscous in the bowl you want to serve the salad in.
If you are gluten-free, instead of couscous, make this salad with quinoa or millet!
Don't like arugula? Spinach or even baby kale would be an excellent swap.
Looking for More Minimal Cooking Recipes?
Greek Village Salad with Tofu Feta
Vegan Couscous Salad with Nectarine and Arugula
- Sauce Pan
- Mixing Bowl
- Measuring Cups and Spoons
- Cutting Board
- 1 Cup Couscous
- 1 ¼ Cups Vegetable Stock
- 1 Cup Cherry Tomatoes, Halved
- 1 Large Nectarine, pit removed, and diced into ½ inch pieces
- ¼ Medium Red Onion, thinly sliced About ½ cup sliced onion
- 2 tablespoon Lemon Juice
- 2 tablespoon Extra Virgin Olive Oil
- Salt and Pepper to Taste
- 3 Cups Baby Arugula
- 1 Medium Avocado, diced
- ½ Cup Basil, thinly sliced
- 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.1 Cup Couscous, 1 ¼ Cups Vegetable Stock
- In the meantime, chop the remaining ingredients.
- Fluff the couscous with a fork, then add tomatoes, diced nectarine, sliced onion, lemon juice, olive oil and a pinch of salt and pepper to the bowl and toss to combine. If making ahead of time, transfer to a container with a tight fitting lid at this stage and place into the refrigerator. Proceed with the next step just before serving.1 Cup Cherry Tomatoes, Halved, 1 Large Nectarine, pit removed, and diced into ½ inch pieces, ¼ Medium Red Onion, thinly sliced, 2 tablespoon Lemon Juice, 2 tablespoon Extra Virgin Olive Oil, Salt and Pepper to Taste
- When ready to serve, add arugula, avocado and basil and toss to combine. Serve.3 Cups Baby Arugula, 1 Medium Avocado, diced, ½ Cup Basil, thinly sliced