10 Easy Vegan Couscous Recipes to Try Tonight

If you’re looking for quick and tasty vegan couscous recipes, you’re in the right place! These easy dishes come together in no time, perfect for a weeknight dinner or a light lunch. Couscous is versatile and can be paired with a variety of vegetables, herbs, and spices to create delightful meals that everyone will enjoy.

Mediterranean Chickpea Couscous Salad

This Mediterranean Chickpea Couscous Salad is a delicious blend of fresh flavors and textures. The combination of fluffy couscous, crunchy veggies, and protein-packed chickpeas creates a satisfying dish that’s perfect for lunch or dinner. It’s easy to whip up and makes for a great side dish or a light meal on its own.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Cook the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
2. Mix the Veggies: In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
3. Combine: Add the fluffed couscous to the bowl with the veggies. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss everything together until well mixed.
4. Serve: Enjoy immediately or let it chill in the fridge for a bit to enhance the flavors.

Couscous Stir-Fry with Tofu and Broccoli

Couscous stir-fry with tofu and broccoli is a delightful dish that combines fluffy couscous with vibrant veggies and protein-packed tofu. This recipe is not only tasty but also super simple to whip up, making it a perfect option for busy weeknights. The nutty flavor of the couscous pairs beautifully with the crunch of the broccoli and the satisfying texture of the tofu.

With just a few ingredients and minimal prep, you can create a nourishing meal that’s full of flavor. This dish is perfect for anyone looking for easy vegan couscous recipes that don’t compromise on taste. Let’s dive into the ingredients and steps to make this delicious stir-fry!

Ingredients

• 1 cup couscous
• 1 block (14 oz) firm tofu, drained and cubed
• 2 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Prepare the couscous: In a saucepan, bring 1 and 1/4 cups of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
2. Cook the tofu: In a large skillet, heat olive oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
3. Sauté the veggies: In the same skillet, add broccoli and cook for 3-4 minutes until tender-crisp. Add minced garlic and grated ginger, cooking for an additional minute.
4. Combine: Add the cooked tofu back into the skillet along with the soy sauce and sesame oil. Stir to coat everything well.
5. Mix in the couscous: Add the fluffy couscous to the skillet, mixing everything together. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Roasted Beet and Feta Couscous Bowl

This roasted beet and feta couscous bowl is a delightful mix of flavors and textures. The earthy sweetness of the roasted beets pairs beautifully with the creamy feta and the light, fluffy couscous. It’s not only colorful but also super simple to prepare, making it a perfect choice for a quick lunch or dinner.

The combination of ingredients creates a refreshing dish that’s both satisfying and healthy. You’ll love how the crunchy walnuts add a nice bite, and the arugula rounds out the bowl with its peppery taste. This vegan couscous recipe is easy enough for any night of the week!

Ingredients

• 1 cup couscous
• 2 cups vegetable broth
• 1 cup roasted beets, diced
• 1/2 cup vegan feta, crumbled
• 1/4 cup walnuts, chopped
• 1 cup arugula
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. Assemble the Bowl: In a large bowl, combine the cooked couscous, diced beets, and arugula. Drizzle with olive oil and lemon juice, then season with salt and pepper.
3. Top with Feta and Walnuts: Sprinkle the crumbled vegan feta and chopped walnuts over the couscous mixture.
4. Serve: Toss everything together until well mixed and enjoy your vibrant and tasty bowl!

Coconut Curry Couscous with Spinach

This Coconut Curry Couscous with Spinach is a delightful dish that combines warmth and creaminess, making it perfect for any meal. The subtle flavors of coconut and curry blend beautifully with tender couscous, while the spinach adds a fresh touch.

Easy to whip up, this recipe is great for busy weeknights or a simple lunch. It’s nutritious, satisfying, and bursting with flavor, making it a favorite among vegan couscous recipes easy enough for anyone to enjoy.

Ingredients

• 1 cup couscous
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Stir in the curry powder and cook for another minute, allowing the spices to bloom.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
4. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes to absorb the liquid.
5. Fluff the couscous with a fork and then gently fold in the fresh spinach until wilted. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

Spicy Moroccan Couscous with Raisins

This Spicy Moroccan Couscous with Raisins is a delightful dish that brings the warm, exotic flavors of Morocco right to your table. It features fluffy couscous combined with a blend of spices, sweet raisins, and fresh herbs, creating a perfect balance of taste and texture. Simple to prepare, this dish is great for a quick weeknight dinner or a special gathering.

The combination of spices adds a nice kick, while the raisins bring a touch of sweetness that complements the savory elements beautifully. Plus, it’s a breeze to make, making it one of those vegan couscous recipes easy enough for anyone to try!

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup raisins
• 1/4 cup slivered almonds
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed.
2. Fluff the couscous with a fork and stir in the olive oil, cumin, coriander, cinnamon, cayenne pepper, and raisins. Season with salt and pepper to taste.
3. Toast the slivered almonds in a dry skillet over medium heat for about 3-4 minutes until golden. Sprinkle over the couscous.
4. Mix in the fresh parsley and serve warm with lemon wedges on the side for a fresh kick.

Lemon Herb Couscous with Roasted Vegetables

Lemon Herb Couscous with Roasted Vegetables is a bright and refreshing dish that highlights the natural flavors of seasonal veggies. This recipe combines fluffy couscous with a zesty lemon dressing and tender, roasted vegetables, creating a delightful medley of tastes that anyone can enjoy. It’s simple to make, making it perfect for busy weeknights or casual gatherings.

The lemon adds a lovely brightness, while the herbs bring in a fresh aroma that enhances the overall flavor. This vegan couscous recipe is not only easy to prepare but also healthy and satisfying, making it a great option for a quick lunch or dinner.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups mixed bell peppers (red, yellow, green), chopped
• 1 zucchini, sliced
• 1 yellow squash, sliced
• Fresh herbs for garnish (parsley or thyme)

Instructions

1. Preheat the oven to 400°F (200°C). Spread the chopped bell peppers and sliced zucchini and squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for about 20-25 minutes until tender.
2. While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, remove from heat, cover, and let it sit for about 5 minutes.
3. Fluff the couscous with a fork, then stir in the lemon juice, lemon zest, dried oregano, thyme, and a drizzle of olive oil. Season with salt and pepper to taste.
4. Once the vegetables are done, mix them into the couscous. Serve warm, garnished with fresh herbs.

Couscous Stuffed Bell Peppers

Couscous stuffed bell peppers are a vibrant and satisfying dish that brings a burst of color to your table. This recipe combines nutty couscous with fresh vegetables, making it not only tasty but also incredibly simple to prepare. Perfect for weeknight dinners or special occasions, these stuffed peppers are both filling and nutritious.

The flavors meld beautifully as the peppers roast, creating a dish that is as comforting as it is delicious. With a few easy steps, you can whip up this delightful vegan meal that everyone will enjoy. Plus, it’s a fantastic way to showcase the versatility of vegan couscous recipes easy enough for any home cook.

Ingredients

• 4 large bell peppers (any color)
• 1 cup couscous
• 1 ½ cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
3. In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
4. In a mixing bowl, combine the couscous with cherry tomatoes, black beans, cumin, paprika, salt, and pepper.
5. Stuff each bell pepper with the couscous mixture, packing it gently.
6. Bake the stuffed peppers for 25-30 minutes, until the peppers are tender.
7. Garnish with fresh parsley before serving. Enjoy your delicious couscous stuffed bell peppers!

Garlic and Herb Couscous with Asparagus

This Garlic and Herb Couscous with Asparagus is a vibrant and refreshing dish that packs a punch of flavor. The fluffy couscous combined with fresh asparagus creates a delightful texture that is both satisfying and light. It’s super easy to whip up, making it a perfect choice for a quick weeknight dinner or a flavorful side dish.

The garlic and herbs infuse the couscous with an aromatic taste, while the bright green asparagus adds a lovely crunch. This recipe is not only delicious but also a great way to incorporate more veggies into your meal. Perfect for anyone looking for vegan couscous recipes easy enough to make on a busy day!

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• Fresh lemon juice, for serving

Instructions

1. Cook Couscous: In a saucepan, bring the vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
2. Prepare Asparagus: While the couscous is resting, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute. Add the asparagus and cook until tender, about 4-5 minutes. Season with salt and pepper.
3. Combine: Stir the cooked asparagus into the couscous along with the dried herbs. Mix well and adjust seasoning if necessary.
4. Serve: Drizzle with fresh lemon juice before serving. Enjoy your simple and delicious Garlic and Herb Couscous with Asparagus!

Couscous with Black Beans and Avocado

This vegan couscous recipe is both simple and satisfying. The fluffy couscous pairs perfectly with hearty black beans and creamy avocado, creating a deliciously balanced dish.

The combination of flavors is fresh and vibrant, with a hint of lime that adds a zesty kick. It’s an easy meal to whip up, making it ideal for busy weeknights or a quick lunch.

Ingredients

• 1 cup couscous
• 1 can black beans, rinsed and drained
• 1 ripe avocado, diced
• 1 cup vegetable broth or water
• Juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Cilantro for garnish (optional)

Instructions

1. Prepare the Couscous: In a saucepan, bring vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed.
2. Mix Ingredients: Fluff the couscous with a fork and transfer it to a large bowl. Add the black beans, diced avocado, lime juice, olive oil, cumin, salt, and pepper. Gently mix everything together.
3. Serve: Garnish with cilantro if desired and serve warm, at room temperature, or chilled. Enjoy!

Sweet Potato and Kale Couscous Skillet

This Sweet Potato and Kale Couscous Skillet is a delightful blend of flavors and textures. The sweetness of the roasted sweet potatoes pairs perfectly with the earthy taste of kale, creating a satisfying meal that’s both nutritious and delicious. It’s an easy recipe, perfect for busy weeknights or a cozy weekend dinner.

The dish is not only vibrant in color but also packed with vitamins and minerals. The couscous gives it a light and fluffy base, making each bite enjoyable. Whether you’re a seasoned vegan or just looking to try something new, this recipe will surely please.

Ingredients

• 1 cup couscous
• 2 medium sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with garlic powder, paprika, salt, and pepper. Roast for about 25 minutes or until tender.
2. While the sweet potatoes are roasting, bring vegetable broth to a boil in a saucepan. Add couscous, stir, and cover. Remove from heat and let it sit for 5 minutes.
3. In a skillet, add the chopped kale with a splash of water over medium heat. Sauté for about 3-5 minutes until the kale is wilted.
4. Fluff the couscous with a fork and add it to the skillet with the kale. Stir in the roasted sweet potatoes and mix everything well.
5. Garnish with fresh parsley before serving. Enjoy your healthy and delicious meal!