Couscous Vegan Meatball Salad

Plantiful Palate
Apr 24
4 min read

A perfectly balanced vegan salad recipe made up of fresh, vibrant flavours and hearty, savoury goodness, this vegan couscous salad with juicy vegan meatballs is the ultimate bowl of comfort. Light, fluffy couscous mingles with juicy cherry tomatoes, crisp cucumber, and fragrant herbs, all dressed in a zesty lemon and olive oil dressing. Sitting on top are golden, herb-infused vegan meatballs, crispy on the outside and tender on the inside. This is the kind of vegan salad that feels indulgent yet nourishing, making it a fantastic addition to your collection of vegan recipes and lacto vegetarian recipes. Whether you’re looking for an easy midweek dinner or a vibrant dish for meal prep, this one is guaranteed to impress.

Recipe:

Serves: 4

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Ingredients:

Vegan Meatballs

400 g cooked chickpeas (or 1 tin, drained and rinsed)
150 g firm tofu, patted dry
50 g breadcrumbs (or gluten-free alternative)
2 tablespoons ground flaxseeds + 5 tablespoons water (flax egg)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon soy sauce or tamari
1 tablespoon olive oil (for frying)

Couscous Salad

200 g couscous
250 ml boiling vegetable stock
200 g cherry tomatoes, halved
½ cucumber, sliced into rounds
1 small red chilli, finely chopped (optional, for a bit of heat)
1 small red onion, finely diced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon olive oil
Juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper

Garnish

Extra chopped fresh parsley
A drizzle of olive oil
A squeeze of lemon juice

Method:

In a small bowl, mix the ground flaxseeds with water and let it sit for 5–10 minutes to form a flax egg. This acts as a binding agent for the meatballs.
In a food processor, add the chickpeas and tofu. Pulse a few times until the mixture is broken down but still has some texture. Avoid over-blending into a paste.
Transfer the chickpea-tofu mixture to a large mixing bowl and add the breadcrumbs, onion, garlic, parsley, oregano, cumin, smoked paprika, salt, black pepper, soy sauce, and the prepared flax egg. Mix well with a spoon or your hands until the ingredients are fully combined. The mixture should hold together when pressed. If it’s too wet, add a little more breadcrumbs.
Roll the mixture into even-sized balls, about the size of a golf ball. You should get around 16 meatballs.
Heat a large frying pan over medium heat and add a tablespoon of olive oil. Once hot, place the vegan meatballs in the pan and cook for about 8–10 minutes, turning them regularly until golden brown and crisp on all sides. Once done, remove from the pan and set aside.
While the meatballs cook, prepare the couscous. Place the couscous in a large bowl and pour over the boiling vegetable stock. Cover with a plate or lid and let it steam for 5 minutes. Fluff the couscous with a fork to separate the grains.
Add the halved cherry tomatoes, cucumber, red chilli if using, diced red onion, parsley, and mint to the couscous. Drizzle with olive oil and squeeze over the lemon juice. Season with salt and black pepper, then mix everything together until well combined.
To serve, divide the couscous salad between bowls. Top each serving with four vegan meatballs. Garnish with extra parsley, a drizzle of olive oil, and a final squeeze of lemon for added freshness.
Enjoy this vibrant dish packed with fresh flavours, satisfying textures, and the perfect balance of light and hearty.

Additional Tips:

For extra crispiness, bake the meatballs at 200°C fan (180°C conventional) for 20 minutes, flipping halfway through, or air-fry them for a lighter alternative.
For added depth of flavour, roast the cherry tomatoes before adding them to the salad. This enhances their natural sweetness and creates a more intense flavour.
Both the meatballs and couscous salad can be made ahead and stored separately in the fridge for up to three days.
Serve with a drizzle of tahini dressing or a dollop of dairy-free yogurt for a creamy contrast.

Allergy information / alternatives:

Gluten-free: Swap the couscous for quinoa or millet and use gluten-free breadcrumbs.
Soy-free: Replace tofu with extra chickpeas or cooked lentils.
Nut-free: Naturally nut-free, but always double-check store-bought breadcrumbs and stock cubes for hidden allergens.
Refined sugar-free: No refined sugar is used in this dish, making it a naturally healthy meal.

Nutritional Information (per serving):

Calories: ~450 kcal
Protein: ~18 g
Fat: ~14 g
Carbohydrates: ~60 g
Sugar: ~7 g
Salt: ~1.5 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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