This spicy couscous recipe with vegetables and beans is one of my go-to meals when I want something quick, flavorful, and satisfying.
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New to couscous, or wondering if it is gluten-free? I have answered that and more here: Is couscous gluten-free?
This vegetable couscous salad works well for me on days when I do not have time for elaborate cooking.
It is ready in just 15 minutes, and with peppers, onion, and kidney beans stirred in, it works just as well for breakfast as it does for lunch or dinner. Serve it warm or cold; it holds up well as a make-ahead meal too.
What makes me happier is that my girls love it too. My older teen said to me the other day, "I can see myself making this spicy couscous recipe when I am off to university." As a parent, this was music to my ears.
What I love about my spicy couscous recipe is that it is a meal in itself. It tastes great warm or cold and travels well in a lunchbox, to potluck parties, and on picnics. And the bonus is that it is a vegan recipe, perfect for feeding friends and family with dietary requirements.
This post includes helpful tips, but if you're in a hurry, use the "Jump to Recipe" or section links to skip ahead.
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Ingredients for spicy couscous salad
The spices in this recipe give it a curry-leaning flavor, but it comes together a lot faster than a curry would.
See the recipe card for quantities.
Couscous: Use the pre-cooked, instant variety found in most supermarkets.
Hot stock: I dissolve a stock cube in hot water. Use fresh stock if you have it.
Kidney beans: I use the canned variety, drained and rinsed. They hold their shape well and add a good amount of protein.
Bell pepper (capsicum): Use whichever color you like. I like red for the contrast against the couscous.
Onion: Adds a savory base to the dish.
Oil: I strongly recommend extra virgin olive oil. If that is not available, use any other good-quality oil with healthy fats.
Spices: Turmeric, ground coriander, ground cumin, red chili powder (paprika will also do), ground cinnamon, plus salt.
Ginger-garlic paste: You could mince or grate fresh ginger and garlic instead, but the paste saves time.
Fresh cilantro: I use the leaves and the stems.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Is couscous spicy?
No, on its own, couscous is not spicy. It is mild and bland. It takes on whatever you season it with.
All the spice in this recipe comes from the seasoning, not the couscous itself, so you are in full control of the heat. Use less paprika or chili if you want it milder, or add more if you like it hot.
What spices go well with couscous?
Because couscous is so mild, it works with almost any spice blend. In this recipe, I use:
- Turmeric, for color and a subtle earthiness.
- Ground coriander and ground cumin, for warmth.
- Paprika, or ground red chili if you want more heat.
- A touch of ground cinnamon, which I love using in savory dishes for a little warmth and depth.
Other spices that will go well with couscous in general, and in this recipe specifically, are:
- Curry powder (use your favorite one, as hot or as mild as you prefer).
- Garam masala, for a deeper flavor profile.
- Or my version of a curry powder substitute, with its garlic flavor, will work well too.
How do you cook couscous?
The pre-cooked, instant variety we get in supermarkets does not require any actual cooking.
Follow these tips for the right texture:
- Soak the couscous in hot stock (or water) in a 1:1 ratio. One cup of couscous needs one cup of hot stock or water. The liquid must be hot.
- Cover the bowl and let it sit for 10 minutes.
- Uncover and fluff with a fork.
The couscous is now ready to use.
Instructions
Let's make this easy, spicy couscous salad.
See the recipe card for detailed instructions, notes, and a video.
Step 1: Prep the ingredients.
- Make the stock: Dissolve the stock cube in hot water.
- Soak the couscous: Pour the hot stock over the couscous in a bowl. Cover and set aside for 10 minutes.
- Dice the bell pepper and onion.
- Chop the fresh cilantro.
- Measure out the rest of the ingredients.
Step 2: Make the spicy couscous salad.
Add half of the oil to a pan over medium-high heat.
Add the chopped onion and bell pepper. Stir and fry for a minute.
Add the salt, ginger-garlic paste, and cilantro. Stir-fry for 2 minutes.
Turn the heat down and add the remaining spices.
Tip: Add a tablespoon or two of water if the pan looks dry and the spices look like they might burn.
Add the beans as well.
Stir well and cook for a couple of minutes.
Check the couscous: by now it should have soaked up all the stock. Fluff with a fork and set aside.
Finish the dish: Add the couscous, chopped cilantro, and the remaining oil. Mix everything up well.
Cover and cook for 1 to 2 minutes.
Turn off the heat, cover, and rest for 2 minutes.
Serve warm or cold with a side of your choice.
Tips and Notes
The quantities mentioned in this recipe are enough as a filling meal for 3, and if serving it as part of a wider spread, it can serve 4 to 5 people.
Padma's top tip: The best texture is when each grain of couscous remains separate, and the vegetables should still have a little crunch. If you prefer them softer, cook for another 2 to 3 minutes, but no more than that.
Feel free to swap the cilantro for fresh mint or parsley. Add chopped green chilies if you want more heat.
Variations
- Couscous: You can use pearl couscous instead of the small-grain instant variety. Cook it according to the package, then add it to the recipe as directed.
- Sour: This recipe does not include a sour ingredient. For some tanginess, add 1 to 2 teaspoons of vinegar or some chopped sun-dried tomatoes. I would skip balsamic vinegar here; it tends to overpower the dish.
- More flavors: If you want more flavor, add some chopped sun-dried tomatoes and/or some olives.
- Other vegetables: Some other vegetables that will go very well in this recipe are broccoli florets, frozen peas, green beans, and carrots. Bear in mind that your dish might take longer to come together.
Serving Suggestions
As a main dish: Serve it with a simple carrot and cucumber salad or just with some sumac onions.
As a side dish: Serve it as part of a dinner table consisting of dishes such as pasta al pesto and curried carrot and lentil soup.
A couple more of my favorite salads that I think you should try are mung bean sprout salad and South Indian chickpea salad.
Storage and Reheating
Fridge: Store any leftover couscous salad in an airtight container for up to 3 days. When ready to serve, reheat in the microwave, covered with a damp kitchen towel. Alternatively, reheat on the stovetop in a skillet with a splash of water or stock, stirring occasionally for even heating.
Freezer: This couscous salad freezes well. Store it in freezer-safe bags or containers and freeze for up to 2 months. Thaw, then reheat in the microwave or on the stovetop.
FAQs
The standard ratio is 1:1, one cup of couscous to one cup of hot liquid. This works whether you are using water or stock. Pour the hot liquid over the couscous, cover, and let it sit for 10 minutes before fluffing with a fork.
Couscous is made from durum wheat. It is technically a tiny form of pasta, even though most people serve it like a grain.
Couscous has almost no flavor of its own, so do not be shy with the spices. Warm ground spices like cumin, coriander, turmeric, and a little cinnamon go a long way, and a pinch of chili or paprika adds heat if you want it. See the spice section above for the exact blend I use in this recipe.
Stock is not the only way to build flavor into couscous. Soak it in hot water instead, then stir in fresh herbs like cilantro, mint, or parsley, a squeeze of lime or lemon juice, or a spoonful of vinegar once it is fluffed. Check out my full list of 7 natural souring agents for cooking for more ideas.
Yes, treat it like leftover rice. Bring it to room temperature on the counter, reheat it in the microwave, or on the stovetop.
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📖 Recipe
Spicy Couscous Salad: A 15 Minute Vegan Salad
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Ingredients
Equipment
Instructions
- Pour the hot water into a jug and crumble the stock cube in with your fingers. Mix well till it dissolves. The stock is ready. Keep aside.1 (~10g) stock cube, 1 cup hot (just boiled) water
- Pour the hot stock over the couscous in a bowl. Cover and set aside for 10 minutes.1 cup (200g) couscous
- While the couscous is soaking in the stock, dice the bell pepper and onion. Chop the cilantro.1 medium (~100g) onion, 1 medium (~120g) bell pepper (capsicum), 1 large stalk fresh cilantro - leaves and stems
- Drain and rinse the beans.1 can (~240g) kidney beans
- Measure out the remaining ingredients.
- Heat oil in a pan over medium-high heat. Add the onion and bell pepper; stir-fry for a minute. Add salt, ginger-garlic paste, and cilantro; stir-fry for 2 minutes.2 tablespoons extra virgin olive oil, 1 teaspoon ginger garlic paste
- Turn the heat down, add the remaining spices and the beans. Add a splash of water if the pan looks dry. Stir well and cook for a couple of minutes.1 teaspoon salt, ¼ teaspoon turmeric, ½ teaspoon cinnamon, ground, 1 teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon ground red chili or paprika
- Check the couscous; it should have absorbed all the stock by now. Fluff with a fork.
- Add the couscous, chopped cilantro, and remaining oil. Mix well, cover, and cook for 1 to 2 minutes.2 tablespoons extra virgin olive oil
- Turn off the heat, cover, and rest for 2 minutes. Serve warm or cold.
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
- Stock: I prefer to use stock cubes, but you can use fresh stock if you have.
- Bell Pepper: Use whichever color of pepper you have with you. I have used red pepper here.
- Swap cilantro for mint or parsley if you prefer.
- Beans: Kidney beans give a good contrast of color, but feel free to use any beans that you have on hand.
- Best texture: each grain of couscous stays separate, and vegetables keep a little crunch. If you prefer them softer, an extra 2 to 3 minutes is fine, no more than that.
- More heat: If you like it spicier, add chopped green chilies.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
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