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Grape Cucumber Couscous Salad

With flavors inspired by Spanish white gazpacho, this easy vegan grape cucumber couscous pasta salad recipe is simple and refreshing. It’s the perfect grape salad to enjoy in the summer!

It’s got nice texture and flavor. The toasted walnuts add a satisfying crunch, but also work really well with the sherry vinegar. The green grapes, cucumbers and herbs make it taste very fresh. And the red onions, garlic and the couscous pasta that’s cooked in broth bring savory elements to the overall dish.

This recipe for cucumber couscous salad makes ~4-6 servings. It held up well in the refrigerator overnight. It could be packed for lunch, put into the cooler for a picnic or a day at the beach, or whatever sounds good to you!

Pro tip: While I wait for the toasted walnuts, olive oil and couscous to cool enough for the salad, I use that time to chop the grapes, cucumber and fresh herbs.

Check out more UVK vegan pasta salad recipes. And thank you for stopping by 💚

An easy cucumber grape pasta salad recipe

Grape Cucumber Couscous Salad

1 cup fake chicken broth (I used ½ cube Edward & Sons Not-Chick’n Bouillon dissolved in 1 cup water)

1 cup couscous

½ cup finely chopped walnuts

⅓ cup olive oil

1 cup finely chopped red onion

3 garlic cloves, finely chopped

3 Tbsp sherry vinegar

½-¾ tsp salt

Black pepper, to taste

¼ cup finely chopped flat leaf parsley

1 Tbsp finely chopped fresh chives

2 cups English cucumber chopped into bite-size cubes

2 cups halved green grapes

  1. 1. First, you’ll need to prepare the couscous for the grape cucumber salad. In a small saucepan, add the broth. Bring to boil. Remove from heat and immediately, stir in the couscous and then, cover it with a lid. Let it sit for 20 minutes undisturbed. Then, remove the lid and fluff with a fork. Set aside to cool.

2. In a small, dry skillet, add the walnuts over medium-high heat. Stir around constantly for ~1 minute or until they are fragrant and toasted. Spoon them onto a plate to cool.

3. Reuse the small skillet from the walnuts. Add the olive oil, red onion and garlic over high heat. When the olive oil sizzles, stir around the onions for ~30-45 seconds. You just want the onions and garlic to flavor the oil and soften. Remove from heat and allow to cool completely.

4. Once the couscous, walnuts and olive oil are cool, add the olive oil, red onion and garlic to a large salad bowl. Then, add the sherry vinegar, salt, black pepper, parsley and chives. Stir together.

5. Stir in the couscous. Break up chumps, if you have any. And then, stir in the walnuts, cucumbers and grapes. Taste and adjust seasonings, if needed (more salt? sherry vinegar?). Serve.

A tasty vegan grape cucumber couscous salad recipe

By uglyvegankitchen

Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.

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