Healthy & delicious recipes from A.Vogel

Southwest Couscous Salad

Southwest Couscous Salad
  • Preparation:  min
    Time:  min
  • Easy
  • Serves 6
  • Prep: 15 min
  • Easy
  • Serves 6
Southwest Couscous Salad

This Summer salad is vegan, healthy and packs well for a lunch. It is a great addition to your Sunday night mealprep. Make ahead for the week and jazz it up with extra protein or enjoy it as a side for with sandwich.

Chelsea Brennan


Southwest Couscous Salad

  • 1 can (540 mL) chickpeas drained
  • 1 can (540 mL) corn drained or frozen corn kernels, cooked
  • 1 orange pepper diced
  • 2 medium tomatoes, diced
  • 4 scallions, finely sliced
  • 1 tsp Herbamare® Spicy
  • 1/2 tsp garlic powder or 1 finely chopped garlic clove
  • 1 lemon, juiced
  • 1/4 cup olive oil

Cooking couscous

Full of Goodness

  • Packed with vitamins – A, C & E
  • Good source of  flavonoids & antioxidants
  • High in fibre

Full of healthy benefits, tomatoes are good for the heart, hair, skin and eyes. They are also immune boosting due to their high antioxidant properties and include vitamin C and beta carotene.

How to make Southwest Couscous Salad

1. Cook couscous in Herbamare® low sodium vegetable broth according to package instructions.

2. Mix all salad ingredients in a large mixing bowl with the cooked couscous and refrigerate until ready to serve.

3. Enjoy!

I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :) 

Southwest Couscous Salad

Chelsea Brennan

Chelsea is a health enthusiast and is the Co-Founder of the lifestyle brand Little Life Box. She is always on the lookout for ways to live a healthier life and she has a passion for cooking.

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