It’s a scorcher outside—well over 100°F—and my air conditioner is on the fritz. On days like this, a cold, fuss-free dish is exactly what I want. This Vegan Tuscan Summer Couscous Salad is ideal for hot weather: the only stove work is boiling the couscous, and once it’s chilled you simply mix it with fresh ingredients from the fridge or pantry and serve. It works beautifully as a side for a cookout, yet is hearty enough to be a main course on its own.
I prefer pearl (Israeli) couscous for this salad because the larger pearls have a nice texture and appearance, but regular couscous is fine if that’s what you have. The rest is simple: chop some vegetables, whisk a quick dressing, toss everything together, and you’re done. I like to julienne the baby spinach so the leaves blend more evenly into each bite—smaller ribbons are more pleasant to eat than large leaf pieces.
Sun-dried tomatoes packed in oil give great flavor, but you can use the water-packed or dry varieties if you prefer to limit added oil. For the creamy dressing I use vegan mayo—Hellman’s is my go-to for taste, price and availability—but any vegan mayo you like will work. If you prefer an oil-free option, try a plant-based mayo made from aquafaba such as Fabanaise.
The final salad is bright, tangy and satisfying. It’s the kind of dish people will ask about when you bring it to a gathering—then they’ll be pleasantly surprised that it’s vegan and so easy to prepare.
Vegan Tuscan Summer Couscous Salad
Print Recipe
Ingredients
- 2 Cups Pearl couscous
- 2 teaspoons Olive oil
- 1/2 Cup Vegan mayo (I used Hellman’s)
- 1 Tablespoon Lemon juice
- 1 1/2 teaspoons Agave syrup
- 1 teaspoon Dijon mustard
- 2 Cloves Garlic, grated
- 1 Cup Sun-dried tomatoes, chopped
- 2 Cups Fresh baby spinach, julienned
- Salt and pepper, to taste
Instructions
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Cook the couscous according to the package directions.
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When the couscous is done, remove from heat and drizzle with the olive oil. Toss to coat so the grains don’t stick as they cool.
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Chill the couscous in the refrigerator until completely cool—about 30 minutes to 1 hour.
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Whisk together the vegan mayo, lemon juice, agave, Dijon, grated garlic, and a few pinches of salt and pepper in a small bowl to make the dressing.
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In a large bowl combine the cooled couscous, sun-dried tomatoes, julienned spinach and the dressing. Toss to combine and adjust seasoning with salt and pepper to taste.
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Serve immediately or refrigerate until ready to serve.
Nutrition
