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two plates of salad with peaches, tomatoes and arugula

Vegan Couscous Salad with Peach and Basil

Megan Calipari
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.
Prep Time 10 mins
Cook Time 5 mins
Course Lunch, Salad, Side Dish
Cuisine American, Mediterranean
Servings 4 Servings


  • Sauce Pan
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board


  • 1 Cup Couscous
  • 1 ¼ Cups Vegetable Stock
  • 1 Cup Cherry Tomatoes, Halved
  • 1 Large Peach, pit removed, and diced into ½ inch pieces
  • ¼ Medium Red Onion, thinly sliced
  • 2 tablespoon Lemon Juice
  • 2 tablespoon Lemon Juice
  • Salt and Pepper
  • 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.
  • 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.
Keyword couscous salad vegetarian, Vegan Couscous salad