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Mean Green Vegan Couscous Salad

Easy vegan couscous salad you can make in under 30 minutes! Healthy, fresh & versatile.
Course Main Course, Salad
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Roasting time 15 minutes
Total Time 30 minutes
Servings 4
Calories 292kcal
Author Robin Walrecht


  • Blender or food processor



  • 1 red bell pepper
  • 140 g couscous
  • 120 g peas preferably frozen
  • 30 g almonds
  • 60 g fresh spinach I used baby leaf spinach
  • Salt and pepper to taste
  • A drizzle of olive oil


  • 30 g mint leaves only
  • 40 g parsley leaves only
  • 1 small lemon or ½ large lemon, juice only
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 2-3 tablespoon water
  • ¼ teaspoon salt
  • ¼ teaspoon chilli flakes
  • black pepper to taste


  • Start by heating the oven to 200°C/392°F.
  • First, remove the core and seeds from your red pepper. Slice lengthwise into thin slices.
  • Transfer your pepper slices to a lined baking tray. Drizzle with olive oil and season with salt and pepper to taste. Set aside as you wait for the oven to heat up.
  • Prepare the couscous according to the package directions* and season with salt. Set aside to let cool. Tip: prepare your couscous in a large bowl which you can use later on to mix in all the other ingredients.
  • Whilst your couscous cools down, start preparing your herb paste. Add all the herb paste ingredients (except water) to a food processor or blender.
  • Blend until smooth, then add water until your reach the desired consistency (you will need to add approx. 2-3 tablespoons).
  • When the oven is ready, roast your bell peppers for 15 minutes. Important: After 7 minutes, add almonds and roast for the remaining 8 minutes (skip this step if you are using pre-roasted almonds). When ready, remove from the oven and leave to cool.
  • If you're using canned peas, skip this step. If you're using frozen peas, prepare them according to package directions until they're ready. Set aside to let cool.
  • Chop up your spinach and almonds.
  • Assemble your salad. Start by adding your herb paste to the couscous and give it a good stir. Add in the peas and spinach. Lastly, add your roasted bell peppers. If desired, reserve some pepper slices for garnish.
  • Add a generous portion to your plate and sprinkle with almonds. If desired, add an extra drizzle of oil or lemon juice, or sprinkle with salt or chilli flakes.


Use the step-by-step photos in the blog post above as your visual guide.
  • * Most couscous packaging will include simple instructions on the back. 
  • In case your couscous does not include instructions, follow this couscous preparation recipe - place couscous in a heat proof bowl, add boiling hot water, cover and let stand for 5 minutes. For best results, I recommend using the following ratio: 1 part couscous and 1 ½ parts of boiling water. Add salt and stir before serving.
  • Want to add some extra flavour to your couscous? Prepare it by using vegetable stock instead of boiling water.
  • If your herb paste feels dry, add a drizzle of oil or water until you reach the desired consistency. 
  • To make the garlic flavour milder, blend the garlic and lemon juice first before adding other ingredients. This will ensure a lovely garlic flavour throughout without being too overpowering. 


Calories: 292kcal | Carbohydrates: 40g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 466mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3766IU | Vitamin C: 84mg | Calcium: 90mg | Iron: 3mg