Couscous Salad
"Have you ever tried couscous? I absolutely love it, and I’ve been eating this couscous salad for the past 3 days now 🤤 If you’re looking for another way to level up your salads and making it more filling; this is for you! I cooked the couscous according to the package. Once cooked I put it in a large bowl and added 1 can of chickpea (drained and rinsed), cherry tomatoes, kalamata olives, chopped up some cucumbers, yellow bell peppers, and then I garnished it with dried parsley. I was totally bummed that I was out of fresh parsley because that flavor would have paired nicely! This salad was still very delicious, I didn’t even use dressing. Just a drizzle of olive oil and a dash of salt. I made so much of it I’ve been eating it for 3 days now, and finally finished it all today. On day 2 and 3 I ate it with some dressing I purchased from Trader Joe’s called Spicy Cashew Butter Dressing 🔥👌🏾👌🏾"
-- @veggiepeggy
A Note from Feedfeed

This simple couscous salad is packed with tons of veggies for a simple vegan meal. Packed with chickpeas, cherry tomatoes, cucumbers, bell peppers and olives, it can be prepped the day ahead of time and kept chilled. 

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Prep time 5mins
Cook time 10mins


  • 1 cup couscous
  • 1 can chickpeas, drained and rinsed
  • 1 handful of cherry tomatoes
  • 1 handful of kalamata olives
  • 1 cucumber, chopped
  • 1 yellow bell pepper, chopped
  • Dried parsley, to taste
  • Extra virgin olive oil, to taste
  • Kosher salt, to taste


  • Step 1

    Cook couscous according to package directions.

  • Step 2

    Combine couscous with chickpeas, cherry tomatoes, kalamata olives, cucumbers and yellow bell peppers.

  • Step 3

    Garnish with dried parsley, olive oil and salt to taste.