Spring Couscous Salad with Vegan Meatballs

Spring Couscous Salad with Vegan Meatballs is a fresh, vibrant dish featuring fluffy couscous tossed with crisp vegetables, bright herbs, and a zesty lemon drizzle, topped with crispy, flavor-packed vegan meatballs for a satisfying and nutritious meal.

Why You’ll Love This Recipe

This Spring Couscous Salad with Vegan Meatballs combines wholesome plant-based ingredients into a dish that is both hearty and refreshing. The chickpea and tofu-based meatballs are packed with protein and rich flavors, while the couscous salad brings a light, citrusy brightness. It is ideal for quick lunches, meal prepping, or a light, satisfying dinner that feels both indulgent and healthy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For Vegan Meatballs:

• 400g cooked chickpeas (or 1 tin, drained and rinsed)
• 150g firm tofu, patted dry
• 50g 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
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce or tamari
• 1 tablespoon olive oil (for frying)

For Couscous Salad:

• 200g couscous
• 250ml boiling vegetable stock
• 200g cherry tomatoes, halved
• 1/2 cucumber, sliced into rounds
• 1 small red chili, finely chopped (optional)
• 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
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Garnish:

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

Directions

1. Mix the ground flaxseeds with water and let sit for 5–10 minutes to form a flax egg.
2. Pulse the chickpeas and tofu in a food processor until roughly combined.
3. Transfer to a bowl and mix with breadcrumbs, onion, garlic, herbs, spices, soy sauce, and the flax egg.
4. Shape the mixture into small meatballs.
5. Heat olive oil in a pan and fry the meatballs for 8–10 minutes, turning until golden and crisp. Set aside.
6. Place couscous in a bowl, pour over boiling vegetable stock, cover, and let steam for 5 minutes.
7. Fluff the couscous with a fork and mix in the cherry tomatoes, cucumber, chili (if using), onion, parsley, and mint.
8. Drizzle with olive oil, add lemon juice, season with salt and pepper, and toss well.
9. Serve the couscous salad topped with the vegan meatballs.
10. Garnish with extra parsley, a drizzle of olive oil, and a squeeze of lemon before serving.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 450 kcal per serving

Variations

• Different Grains: Substitute couscous with quinoa, bulgur, or farro for variety.
• Spicy Kick: Add a few extra chili flakes to the couscous or meatball mixture.
• Roasted Vegetables: Mix in roasted bell peppers, zucchini, or eggplant for a heartier salad.
• Middle Eastern Flavors: Add a sprinkle of sumac or a touch of za’atar to the salad for a regional twist.
• Gluten-Free Option: Use gluten-free breadcrumbs and gluten-free couscous alternatives.

Storage/Reheating

Store the couscous salad and vegan meatballs separately in airtight containers in the refrigerator for up to 3 days.
Reheat the vegan meatballs gently in a skillet or oven to retain their crispiness. The couscous salad can be served cold or brought to room temperature before serving.

FAQs

Can I bake the vegan meatballs instead of frying?

Yes, bake them at 375°F (190°C) for about 20–25 minutes, flipping halfway through, until golden and crisp.

Is there a substitute for tofu?

You can substitute firm tofu with cooked lentils or additional chickpeas for a similar texture.

Can I prepare this dish ahead of time?

Yes, both the couscous salad and meatballs can be made in advance and assembled when ready to serve.

What if I do not have flaxseeds?

Chia seeds can be used as a substitute for the flax egg, or a commercial egg replacer can be used.

Can I use store-bought vegan meatballs?

Yes, but homemade vegan meatballs offer a fresher taste and texture.

How do I keep the couscous fluffy?

Fluff the couscous with a fork after steaming to prevent clumping.

Can I add dressing to the couscous?

The lemon juice and olive oil dressing in the recipe is sufficient, but you can add a tahini drizzle for extra richness.

How spicy is the couscous salad?

It is mild unless you add the optional chili; adjust according to your spice preference.

Are the meatballs freezer-friendly?

Yes, freeze the uncooked or cooked vegan meatballs for up to 2 months and cook or reheat as needed.

What other herbs can I use?

Fresh basil, cilantro, or dill also work beautifully with the couscous salad.

Conclusion

Spring Couscous Salad with Vegan Meatballs offers a beautiful blend of fresh flavors, vibrant textures, and hearty, plant-based nutrition. Perfect for a light lunch, easy meal prep, or a colorful dinner, this dish delivers satisfaction and nourishment in every bite while celebrating the best of seasonal ingredients.

Spring Couscous Salad with Vegan Meatballs

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Fresh, vibrant, and full of flavor, this Spring Couscous Salad with Vegan Meatballs is a light, satisfying meal featuring crispy chickpea-tofu meatballs, bright herbs, and a zesty lemon drizzle — perfect for spring gatherings and healthy eating. #vegandinner #springrecipes

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish, Salad
• Method: Pan-frying, Steaming
• Cuisine: Mediterranean, Vegan
• Diet: Vegan

Ingredients

For Vegan Meatballs:

• 400g cooked chickpeas (or 1 tin, drained and rinsed)

• 150g firm tofu, patted dry

• 50g 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

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon soy sauce or tamari

• 1 tablespoon olive oil (for frying)

For Couscous Salad:

• 200g couscous

• 250ml boiling vegetable stock

• 200g cherry tomatoes, halved

• 1/2 cucumber, sliced into rounds

• 1 small red chili, finely chopped (optional)

• 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

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For Garnish:

 

• Extra chopped fresh parsley

• A drizzle of olive oil

• A squeeze of lemon juice

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Instructions

• Mix ground flaxseeds with water and let sit for 5–10 minutes to form a flax egg.

• Pulse chickpeas and tofu in a food processor until roughly combined.

• Transfer to a bowl and mix with breadcrumbs, onion, garlic, parsley, oregano, cumin, smoked paprika, salt, pepper, soy sauce, and the flax egg.

• Shape into small meatballs.

• Heat olive oil in a pan and fry the meatballs for 8–10 minutes until golden and crisp. Set aside.

• Place couscous in a bowl, pour over boiling vegetable stock, cover, and let steam for 5 minutes.

• Fluff the couscous with a fork. Mix in cherry tomatoes, cucumber, chili (if using), onion, parsley, and mint.

• Drizzle with olive oil, add lemon juice, season with salt and pepper, and toss well.

• Serve couscous salad topped with vegan meatballs.

 

• Garnish with extra parsley, a drizzle of olive oil, and a squeeze of lemon before serving.

Notes

• You can substitute couscous with quinoa for a gluten-free version.

• Store leftover meatballs separately for meal prep.

• Adjust chili based on spice preference.