Dinner

Vegan Couscous Salad Bowl with Mixed Beans, Watermelon Radish, and Fresh Dill Recipe

ByEthan Lark February 2, 2026February 2, 2026

Introduction

This vibrant vegan salad bowl is a fresh and colorful meal perfect for warm days or anytime you crave something light yet satisfying. Packed with wholesome ingredients like couscous, mixed beans, and crisp vegetables, it delivers a delightful mix of textures and flavors.

A white bowl filled with a colorful salad arranged in neat sections: thin, light green cucumber ribbons curl on the top left, next to rounds of white and red radishes. On the left side, thin white and pink radish slices fan out. In the center bottom, mixed beans with a reddish-brown color add texture, while to the bottom right, a pile of small, pale yellow couscous grains with a slightly rough texture fills the space. On the top right, thin slices of purple-red onions are mixed with green dill sprigs, adding brightness. The bowl sits on a green cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g couscous
400g can mixed beans
1 tsp olive oil
½ tsp chilli flakes
¾ small bunch of dill, torn into sprigs
2 watermelon radishes or 6 small ones, sliced
½ cucumber, peeled into ribbons
1 large red onion, finely sliced
¼ small red cabbage, finely sliced
2 tbsp white wine vinegar or apple cider vinegar
1 tbsp caster sugar
¼ small bunch of dill, leaves picked
1 tsp flaky sea salt (for pickle)
Black pepper, to taste

Instructions

Step 1: Prepare the quick pickle by mixing the red onion, red cabbage, vinegar, caster sugar, flaky sea salt, and ¾ bunch of torn dill sprigs in a large bowl. Cover and set aside to let the flavors develop while you prepare the other ingredients.
Step 2: Place the couscous in a bowl and pour over 280ml of boiling water. Cover the bowl and let it sit for 4 minutes until the couscous absorbs the water. Fluff it gently with a fork and allow it to cool slightly.
Step 3: Drain and rinse the mixed beans thoroughly. Transfer them to a bowl, then stir in the olive oil, chilli flakes, and a pinch of seasoning.
Step 4: Mix most of the torn dill through the fluffed couscous and season with a little salt and pepper to taste.
Step 5: To assemble the salad bowls, arrange the quick pickle, couscous, sliced watermelon radishes, prepared beans, and cucumber ribbons in separate sections for a beautiful presentation.
Step 6: Top the pickle with the reserved dill leaves and finish with a few grinds of black pepper before serving.

Tips & Variations

For extra protein, add toasted nuts or seeds such as almonds or sunflower seeds.
Swap watermelon radishes for regular radishes or crisp bell peppers for a different texture and flavor.
If you prefer a spicier kick, increase the amount of chilli flakes or add a dash of hot sauce to the bean mix.
Use quinoa instead of couscous for a gluten-free alternative.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days to maintain freshness. Once combined, the salad is best eaten within the same day. Reheat the couscous slightly if desired, but serve the vegetables and pickle cold for the best texture.

How to Serve

A white bowl with six colorful layers arranged neatly: starting from the top left, thin light green cucumber ribbons with dark green edges, next to bright deep purple sliced onions mixed with fresh green dill; below that, a pile of pale yellow couscous grains with small green dill sprigs on top; to the left a mix of small brown and red kidney beans with seasoning; above that, white radish slices with purple edges and scattered black pepper; finally, pale white radish rounds with light purple rims. The bowl sits on a dark green cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but make sure to soak and cook the beans thoroughly before using. This will require additional time compared to canned beans, which are ready to use.

How long can I keep the quick pickle?

The quick pickle can be stored in the refrigerator for up to 3 days. Its flavors will deepen over time, making it even tastier—but for the freshest texture, use it within the first day or two.