Dinner

Vegan Couscous Salad Bowl with Beans and Fresh Vegetables Recipe

Name: Vegan Couscous Salad Bowl with Beans and Fresh Vegetables Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 watermelon radishes or 6 small ones, sliced; 1/2 cucumber, peeled into ribbons; 1 large red onion, finely sliced; 1/4 small red cabbage, finely sliced; 2 tbsp white wine vinegar or apple cider vinegar; 1 tbsp caster sugar; 1 tsp flaky sea salt; 1/4 small bunch of dill, leaves picked; 200g couscous; 280ml boiling water; 3/4 small bunch of dill, torn into sprigs; salt and pepper to season; 400g can mixed beans, drained and rinsed; 1 tsp olive oil; 1/2 tsp chilli flakes; salt and pepper to season

ByEthan Lark January 17, 2026January 17, 2026

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Introduction

This vibrant vegan salad bowl combines fluffy couscous, tangy pickled vegetables, and a spicy mixed bean topping for a refreshing and satisfying meal. Perfect for a light lunch or dinner, it brings together crisp textures and bold flavors in every bite.

A white bowl sits on a green cloth over a white marbled surface, filled with a colorful salad arranged in separate sections. Starting from the top left, there are thin light green ribbons of cucumber, followed clockwise by thinly sliced bright purple onions mixed with green dill sprigs. Beside the onions is a mound of small pale yellow couscous grains. Below the couscous, there is a mix of kidney beans and chickpeas, sprinkled with black pepper. Next to the beans are thin rounds of white radishes with red edges, some cut into sticks. A few larger slices of white radish with black pepper and small purple radish slices sit in the center. All ingredients look fresh and vibrant. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g couscous
400g can mixed beans
1 tsp olive oil
1/2 tsp chilli flakes
3/4 small bunch of dill, torn into sprigs
2 watermelon radishes or 6 small ones, sliced
1/2 cucumber, peeled into ribbons
1 large red onion, finely sliced
1/4 small red cabbage, finely sliced
2 tbsp white wine vinegar or apple cider vinegar
1 tbsp caster sugar
1 tsp flaky sea salt
1/4 small bunch of dill, leaves picked
Freshly ground black pepper, to taste

Instructions

Step 1: To make the pickle, combine the red onion, red cabbage, vinegar, caster sugar, and flaky sea salt in a large bowl. Mix well, cover, and set aside to marinate until needed.
Step 2: Place the couscous in a bowl and pour over 280ml boiling water. Cover and let it soak for 4 minutes, then fluff with a fork and set aside to cool slightly.
Step 3: Drain and rinse the mixed beans. Transfer them to a bowl and stir in the olive oil, chilli flakes, and a pinch of seasoning.
Step 4: Fold most of the torn dill sprigs into the couscous and season to taste.
Step 5: To assemble, arrange the pickle, couscous, sliced radishes, beans, and cucumber ribbons in separate sections of each serving bowl.
Step 6: Top the pickle with the reserved dill leaves and finish with a grind of black pepper. Serve immediately and enjoy.

Tips & Variations

For extra protein, add some toasted pumpkin seeds or chopped nuts on top.
Substitute couscous with quinoa or bulgur for a different texture or to make the dish gluten-free.
If you prefer less heat, reduce or omit the chilli flakes.
Let the pickle sit longer for a more intense flavor—up to a few hours or overnight in the fridge.

Storage

Store leftovers in airtight containers in the refrigerator for up to 2 days. Keep the couscous and pickled vegetables separate to maintain texture. Reheat couscous gently or enjoy cold; avoid reheating the pickled components. Assemble fresh before serving for the best taste.

How to Serve

A white bowl holds a colorful salad divided into sections, each showing a different ingredient. There are thin, green cucumber ribbons placed at the top left, followed by thin slices of red and white radishes on the left side. Near the radishes are sliced white turnips with purple edges, lightly sprinkled with black pepper. Below this are mixed beans in dark red and light beige colors. To the right, there is a pile of small, light yellow couscous grains. At the upper right, thinly sliced red onions with bright green dill sprigs scattered on top finish the arrangement. The bowl is set on a dark green cloth, with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry beans instead of canned mixed beans?

Yes, you can use dry beans if you soak and cook them thoroughly beforehand. Make sure they are fully cooked and tender before adding them to the salad bowl.