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Couscous salad with lemon dressing

You need an idea for a delicious and easy-to-prepare dish for work, university or just for on the go?

Our couscous salad could be just the thing for you!
The salad consists of hearty seasoned oven veggies and couscous.
This can be easily cooked with boiling water or broth and is also perfect for all bowls or other quick dishes as a side dish.

The icing on the cake, which makes the salad taste fresh at the same time, is the lemon dressing.
It is simply stirred together from lemon juice, good olive oil and a little salt and goes perfectly with the warm oven vegetables and the couscous!

Coucous Salad with lemon dressing

Cook Time40 minutes
Course: Beilage, Hauptgericht, Salat
Servings: 2 servings
Author: Madeleine


For the salad

  • 2-3 potatoes mainly waxy
  • 150 g of green beans
  • 1 handful of Brussels sprouts
  • 1 red onion
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • 2-3 tbsp oil
  • ½ tsp salt
  • 125 g couscous
  • 125 ml vegetable broth
  • 120 g cherry tomatoes
  • 2 tbsp pumpkin seeds (alternatively others)

For the dressing

  • 3 tsp lemon juice
  • ½ unwaxed lemon (zest of it)
  • 3 tsp good olive oil
  • ¼ tsp salt


For the salad

  • Preheat the oven to 200°C for a fan oven.
  • Wash the vegetables, peel if necessary and cut into bite-sized cubes. Keep vegetables with longer cooking times, such as potatoes and Brussels sprouts, slightly smaller. Quarter the Brussels sprouts.
  • Place everything in a large bowl and mix in the cumin, garlic powder (or finely chopped garlic clove), 2-3 tbsp oil and salt.
  • Line a baking tray with parchment paper or mat and spread the seasoned vegetables on it.
  • If possible, it should be in one layer on the baking sheet so that everything can cook through.
  • Place in the oven and bake for 20-30 minutes until the vegetables are soft but al dente.
  • Meanwhile, prepare the couscous.
  • Put it in a small bowl and pour the boiling vegetable broth over it.
  • Alternatively, you can also take stock powder, mix it with boiling water and then pour this over the couscous.
  • Cover and leave to steep for about 10 minutes.
  • Then fluff it up with a fork and put it in the salad bowl.
  • Wash and halve the cherry tomatoes.
  • Prepare the pumpkin seeds.

For the dressing

  • Mix the dressing by mixing together the lemon juice, the zest of half a lemon, the olive oil and some salt.
  • When the oven vegetables are ready, put them in the salad bowl, along with the cherry tomatoes and the pumpkin seeds. Finally, pour over the lemon dressing and mix well.
  • Just taste and enjoy!


A great dish to use up leftover veggies.

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