• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Salads

Spiced Vegan Couscous Salad With Pinenuts (Maftoul Salad)

Published: May 19, 2020 · Modified: Feb 1, 2023· By: Janelle Hama

Jump to Recipe

This spiced vegan couscous salad with pine nuts is well seasoned and includes colorful diced vegetables and herbs in a fresh lemon dressing. It can serve as a main dish or side dish.

a white plate with two pieces of lettuce filled with colourful couscous salad

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:
  • 😋Why You’ll Love This Recipe
  • ✔️Ingredients You’ll Need
  • 🔪 How to Make Vegan Couscous Salad
  • Variations
  • Serving Suggestions
  • FAQ
  • 💡Related Recipes
  • 📖 Recipe
  • 💬 Community

😋Why You’ll Love This Recipe

  • Using the flavors inspired by my son’s Palestinian Grandma’s traditional maftoul stew
  • Very straightforward to prepare using a range of fresh vegetables and herbs
  • Satiating enough to enjoy as a main or have it as a side
  • Dietary friendly - vegan, dairy free, soy free and corn free

✔️Ingredients You’ll Need

couscous, brown spices, oil and a block of bouillon in gold foil in white bowls
red capsicum, parsley, mint, green chilli, lemon, red onion, pine nuts and cranberries laid out on a white benchtop

Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

Maftoul aka small couscous can be bought at your local supermarket or you can purchase this online here (affiliate link).

Carrot is shredded and adds a mild fresh sweetness and juiciness.

Red capsicum (bell pepper) is finely diced and adds some fresh sweetness.

Red or white onion which will be diced. 

Pine nuts are high in protein and will be dry toasted to bring out their natural oils and enhance their flavor, making them nuttier, more aromatic and crunchier. These can be swapped out for dry toasted pistachio which are then roughly chopped.

Fresh parsley leaves and mint leaves which will be finely chopped

Sultanas or raisins or currants or cranberries add some sweetness. 

Vegetable bouillon in boiling water to cook and hydrate the couscous. Otherwise hot vegetable stock or broth can be used. Bouillon (affiliate link) does not normally require additional salt as it is quite salty.

Spiced Vegan Couscous Salad Dressing 

Extra virgin olive oil, if you are on an oil free diet, simply leave this out, however do note that couscous is very dry without it. I have only used a spoonful.

Fresh lemon juice for sour and build flavor in this salad. 

Fresh chili add this ingredient to suit your liking

All spice, cinnamon and carraway will be used in small amounts to give this salad a mild spiced flavoring.

Salt to taste.

🔪 How to Make Vegan Couscous Salad

Step 1 - In a bowl whisk together vegetable bouillon, boiling water, oil and spices. Pour couscous on top of the vegetable stock and gently mix together, ensuring all grains are well coated with spices and oil. Set aside for 5 minutes.

Step 2 - Add pine nuts to a non-stick pan over medium heat and dry toast until golden. Remove from pan and place them into a bowl. Set aside.

Step 3 - Fluff the couscous using a fork, which should easily comb through, there should be no clumps. Then spread it out on a tray to cool it down to room temperature. 

Step 4 - Combine diced vegetables, sultanas, pinenuts, lemon juice and chopped fresh herbs in a bowl. Add the cooled couscous and combine with a fork. Season to taste. Serve alone, as a side or in lettuce cups

Tip: pine nuts can burn quickly once they have turned golden, and will continue to toast if left on the pan whilst the burner is turned off, so transfer them to a bowl to stop them from cooking further.

a ceramic bowl filled with chopped vegetables and couscous

Variations

This vegan couscous salad can accommodate additional ingredients, here are a few to consider

  • Wild rocket
  • Tempeh
  • Beans
  • Pomegranate
  • Lentils

Serving Suggestions

Enjoy this maftoul salad with vegan shish tawook tofu skewers.

Or serve this salad in lettuce cups.

two bowls with lettuce leaves topped with tossed chopped vegetables and couscous

FAQ

What is maftoul?

Maftoul is the Arabic word for couscous, commonly found in Palestine.
It  is pronounced "mahf-tool" and is written as مفتول or additionally in English as maftool or maftul.

Couscous, originally,  is a type of North African pasta made from semolina wheat flour, usually served with vegetables and/or meat. 

Typically hand-rolled into small, medium or large balls, maftoul has a chewy texture and is now a staple food in Middle Eastern cuisine. It is often steamed or soaked in water and has a light, fluffy texture.

Is maftoul gluten free?

No. As maftoul is made from wheat, it contains gluten.

How to cook couscous?

The best way to easily cook couscous is the ratio of 1:1⅓ that is 1 cup couscous to 1⅓ cup liquid.
Stir through 1-2 tablespoons of oil to hot vegetable stock and then add in the couscous, allowing it to sit for about 5 minutes until it can be fluffed up using a fork. It can be served warm or cold.

Why is my couscous clumpy?

Couscous can become clumpy for several reasons:

Over-absorption of liquid - If too much liquid is added to the couscous, it can become soggy and clump together. This unfortunately can't be undone.

Insufficient fluffing - If the couscous is not fluffed and separated after cooking, it can clump together. Use a fork to fluff.

Overcooking - If the couscous is overcooked, it can become mushy and clump together.

a male hand holding a lettuce cup with salad

💡Related Recipes

Other vegan couscous recipe to try is this Lebanese pearl couscous recipe called Moghrabieh.

Or for another substantial salad, try my vegan brown rice salad

Or for something a little different, my Purslane Pockets (Lebanese Bakleh) always go down a treat.

Heres another yummy (non couscous) salad to try; Thai Cabbage Salad

Try this spiced vegan cous cous salad by My Good Food World.

a brown bowl filled with couscous salad

Did you enjoy making this vegan recipe? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.

📖 Recipe

a white plate with two pieces of lettuce filled with colourful couscous salad

Spiced Vegan Couscous Salad (Maftoul Salad)

This spiced vegan couscous salad with pine nuts is well seasoned and includes colorful diced vegetables and herbs in a fresh lemon dressing. It can serve as a main dish or side dish.
Print Pin Rate Save Recipe Saved Recipe
Course: Salad
Cuisine: Middle Eastern
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Janelle Hama

Ingredients

  • 1 cup Couscous
  • 1⅓ cup Boiling water
  • 1 cube Vegetable bouillon
  • 1 tablespoon Olive oil
  • 1 teaspoon All spice ground
  • ¼ teaspoon Cinnamon ground
  • ½ teaspoon Caraway ground
  • ½ cup Red capsicum (bell pepper) finely diced, measurement after chopping
  • ½ sml Red onion finely diced
  • ¼ cup Flat parsley leaves chopped
  • ½ cup Carrots grated, measurement after grating
  • ¼ cup Pine nuts
  • ¼ cup Cranberries
  • ¼ cup Fresh mint leaves chopped
  • ½ small Green chili to taste
  • ¼ cup Lemon juice freshly squeezed
Metric - US Customary
Prevent your screen from going dark

Instructions

  • In a large bowl whisk together hot vegetable stock, oil, and spices. Pour couscous on top of the vegetable stock and gently mix together. Set aside for 5 minutes
    1 cup Couscous, 1⅓ cup Boiling water, 1 cube Vegetable bouillon, 1 tablespoon Olive oil, 1 teaspoon All spice, ¼ teaspoon Cinnamon, ½ teaspoon Caraway
  • Add pine nuts to a non-stick pan over medium heat and dry toast until golden. Remove from pan and place them into a bowl. Set aside.
    ¼ cup Pine nuts
  • Fluff the couscous using a fork, which should easily comb through, there should be no clumps. Then spread it out on a tray to cool it down to room temperature
  • Combine diced vegetables, sultanas, pinenuts, lemon juice and chopped fresh herbs in a bowl. Add the cooled couscous and combine with a fork. Season to taste. Serve alone, as a side or in lettuce cups
    ½ cup Red capsicum, ½ sml Red onion, ¼ cup Flat parsley leaves, ½ cup Carrots, ¼ cup Cranberries, ¼ cup Fresh mint leaves, ½ small Green chili, ¼ cup Lemon juice

Video

Notes

Pine nuts will burn if left on the pan, be sure to remove and place them into a bowl once they are golden.

Equipment

2 Bowls

Nutrition

Calories: 279kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 213mg | Potassium: 280mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3703IU | Vitamin C: 38mg | Calcium: 40mg | Iron: 2mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk
« Baked Vegan Hash Browns
Haytaliyeh - Vegan Lebanese Milk Pudding »
94 shares

Reader Interactions

Comments

  1. Michelle

    June 10, 2020 at 10:23 pm

    5 stars
    Simply delicious! I love how fresh this tastes and the different flavours from the toasted pine nuts and sultanas are just perfect. Everyone loved it, thank you for sharing it.

    Reply
  2. Alex

    June 10, 2020 at 9:37 pm

    5 stars
    I love the idea of serving this in lettuce cups! It looks so beautiful, and the flavours in this sound so delicious.

    Reply
  3. Charla

    June 10, 2020 at 8:25 pm

    5 stars
    So glad that this is a vegan salad, another option for my plant based needs.

    Reply
  4. Nart at Cooking with Nart

    June 10, 2020 at 8:04 pm

    5 stars
    I tried this recipe and it was so, so good. My whole family loved it!

    Reply
  5. Dannii

    June 10, 2020 at 7:37 pm

    5 stars
    We are always looking for new ways to use cous cous and this looks delcious.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

Recipes Not to Miss

  • How To Make Zaatar (Lebanese)
  • Fattoush Salad (My Family's Recipe - الفتوش)
  • How To Cook Lupini Beans (Lebanese Termos)
  • Pearl Couscous - Lebanese Mograbieh
a yellow cup of coffee with text reading buy me a coffee

From The Blog

  • Medical Medium Advanced 3:6:9 Liver Rescue Cleanse - Review
  • 12 Vegan Egg Wash Substitutes
  • How to Wash Fruit & Vegetables.
  • How to Core Zucchini
  • Flodesk vs Mailchimp (For Food Bloggers)
  • 43 Vegan Roast Recipes (Lunch & Dinner Ideas)

PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk

94 shares