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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

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

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.

Find it online: https://yumfoodusa.com/spring-couscous-salad-with-vegan-meatballs/