Looking for a fresh and yummy salad recipe perfect for meal prep and that's easy to make? Here is what you need to try this beet couscous salad! It is vibrant, healthy and full of Mediterranean flavor, plus you can make it in under 15 min. 100% vegan and highly customizable!
This vegan beet couscous salad is so delicious and easy, you will love it! It is a cross between two of my readers' favorite recipes: mushroom couscous and beet cucumber salad, bringing together the best of both into the same dish.
I love to whip up quick, healthy and simple vegan salads, especially to prep lunches to go that hold well in the fridge for days, and I know many of you are looking for more packable meals to make the week easier.
And you will LOVE this fresh beetroot couscous salad: it is vibrant, earthy, crunchy and packed with flavor. Plus, it makes for a nutrient-dense meal to help energize your day. Keep it as is and serve as a side salad, or throw in a can of chickpeas to make it a sustainable full-meal salad.
If you enjoy beet salads as much as me, then make sure to check out this hydrating beet watermelon salad and this crunchy beet broccoli salad, both delicious and a perfect way to add more veggies in your day!
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❤️ Why you will love this recipe
- Easy and fast recipe, especially if using pre-cooked beets
- Packed with simple yet delicious flavors
- Great as a side dish or boost with a protein to enjoy as a full meal
- Versatile and easy to customize
- Perfect for meal prepping lunches ahead of time
🗒 Ingredient notes
- Couscous: you can use fine or medium-sized couscous, large Israeli couscous (that looks like tiny pasta) would also work if you prefer. Check out my pesto Israeli pearl couscous recipe to see what it looks like!
- Beets: I used the already cooked beets from the brand Love Beets to make this recipe ultra-fast and easy. If you have fresh beets, then you will have to bake them in the oven first (see below).
- Herbs: fresh dill works perfectly to pair with the lemon and beet flavors, although fresh parsley or fresh basil also would be great!
- Nuts/seeds: you can use your favorite type of nuts or seeds to add a nice crunch + nutrition, like slivered almonds, chopped cashews, pumpkin seeds, etc.
⭐️ Full list of ingredients down below in the recipe card!
📝 Variations
- Protein: Don't hesitate to turn this recipe into a more satisfying meal, especially for lunch, by adding more protein such as lentils, chickpeas or roasted tofu/tempeh. This Greek-style tofu or these homemade falafel (using canned chickpeas) would be a perfect addition!
- Feta: for a nice cheesy flavor and texture, while keeping this salad vegan, then try adding cubes of vegan feta tofu cheese!
- Vegetables: try adding some leafy greens (baby spinach, kale), roasted cauliflower, green peas or broccoli. If you end up adding more veggies, then you might want to double up the dressing.
- Condiments: chopped pickles, a small spoonful of Dijon mustard or capers would add flavors and character to this dish!
🍽 How to make beet couscous salad
Step 1: Transfer ¾ cup of water to a small pot, cover and bring to a boil. Once boiling, remove from the heat, add the couscous (make sure it is all well covered with the water), cover the pot and set aside until ready to use.
Step 2: In a small bowl, add the olive oil, lemon juice, garlic, maple syrup, salt and stir until combined.
Step 3: In a large mixing bowl, add the couscous (you can first "fluff" the couscous right in the pot using a fork), chopped beets, cucumber, dill and almonds.
Step 4: Pour the dressing and stir. Taste and add more salt or lemon juice if needed.
⭐️ Detailed recipe down below in the recipe card!
💡 Helpful tips
- Using vacuum-sealed packed cooked beets truly makes this recipe a breeze! Also, couscous cooks so fast and the dressing is so simple, you can make this salad in under 15 minutes!
- If using fresh beets, then bake them in the oven at 400ºF for 50-60 minutes, depending on their size. I like to first wrap the cleaned and unpeeled beets in foil, then when done and cooled down enough to handle, scrub their surface with your hands/fingers under running cold water to easily remove their peels (wear gloves if necessary to avoid stains).
- For a bright pink couscous, make sure to add the juice from the beets!
- This salad is great warm or cold!
🍴Serving suggestions
This couscous salad has lots of Mediterranean flavor, which makes it a great side dish for anything with Greek or Middle Eastern flavors.
For a treat, serve with homemade vegan tzatziki and falafel with a side of pita bread! Or serve the couscous topped with marinated tofu souvlaki, harissa aubergine or harissa tofu.
❗️Storage tips
This is a great recipe to meal-prep ahead of time and use as healthy lunches to go. Keep the leftovers in an airtight container in the fridge for up to 4-5 days. I do not recommend freezing the couscous.
✅ More vegan recipes using beets
I hope you like this beet couscous salad recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Beet Couscous Salad
Equipment
- Small pot
- Mixing bowls and spoons
Ingredients
- ¾ cup dry couscous
- ¾ cup water
- 8-10 oz cooked beets - diced, I used 8.8 oz cooked organic beets from the brand Love Beets (see notes)
- 1 cup cucumber - cubed
- ¼ cup slivered or chopped almonds
- 2 tbsp fresh dill or basil or parsley - finely chopped
Simple healthy dressing
- 2 tbsp lemon juice or white wine vinegar
- 1 tbsp olive oil
- ½ tbsp maple syrup
- 1 small clove of garlic - crushed
- ½ tsp salt - or to taste
Instructions
- Bring the ¾ cup of water to a boil in a small pot covered, then add the couscous, cover again and turn off the heat. Let it sit until ready to use.
- Meanwhile, whisk together the dressing ingredients (olive oil, lemon juice or vinegar, maple syrup, garlic and salt). Taste and adjust flavor to your liking.
- Use a fork to fluff the couscous, then transfer to a mixing bowl. Add the diced beets, cucumber, fresh herbs and almonds. Pour the dressing over and stir. Serve right away or store in the fridge for later.
Video
Notes
- Using vacuum-sealed packed cooked beets truly makes this recipe a breeze! Couscous cooks so fast and the dressing is so simple, you can make this salad in under 15 minutes!
- If using fresh beets, then bake them in the oven at 400ºF for 50-60 minutes, depending on their size. I like to first wrap the cleaned and unpeeled beets in foil, then when done and cooled down enough to handle, scrub their surface with your hands/fingers under running cold water to easily remove their peels (wear gloves if necessary to avoid stains).
- For a bright pink couscous, make sure to add the juice from the beets!
- This salad is great warm or cold!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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