Dinner

Vegan Couscous Salad Bowl with Beans, Radishes, and Dill Recipe

ByLuna Ryder January 17, 2026January 17, 2026

Introduction

This vibrant vegan salad bowl combines fresh vegetables, tangy pickled cabbage, and protein-rich beans with fluffy couscous for a nutritious and colorful meal. It’s perfect for a light lunch or a refreshing dinner that’s full of textures and flavors.

A white bowl shows a colorful mixed salad with six different layers arranged side by side. Starting from the top left, there are thin, curly ribbons of light and dark green cucumber. Next to it on the right, thinly sliced red onions with purple tones are topped with green dill sprigs. Below the onions is a heap of small, light yellow grains. To the left of the grains are mixed beans in shades of brown and beige with black pepper. Above the beans and close to the center are thin slices of white radish with purple edges and a few radish slices shaped like flowers. On the far left, thinly sliced red radishes with white centers are laid down. The bowl is placed on a dark green cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g couscous
400g can mixed beans
1 tsp olive oil
½ tsp chilli flakes
¾ small bunch of dill, torn into sprigs
2 watermelon radishes or 6 small ones, sliced
½ cucumber, peeled into ribbons
1 large red onion, finely sliced
¼ small red cabbage, finely sliced
2 tbsp white wine vinegar or apple cider vinegar
1 tbsp caster sugar
1 tsp flaky sea salt
¼ small bunch of dill, leaves picked
Black pepper, to taste

Instructions

Step 1: Make the pickle by combining the red cabbage, red onion, vinegar, caster sugar, flaky sea salt, and most of the torn dill sprigs in a large bowl. Mix well, then cover and set aside to marinate while preparing the rest of the salad.
Step 2: Place the couscous in a bowl and pour 280ml boiling water over it. Cover and let it sit for 4 minutes, then fluff with a fork and set aside to cool slightly.
Step 3: Drain and rinse the mixed beans, then transfer them to a bowl. Stir in the olive oil, chilli flakes, and a pinch of seasoning to taste.
Step 4: Mix most of the torn dill into the couscous and season with salt and pepper as desired.
Step 5: To assemble, divide the pickled vegetables, couscous, beans, radish slices, and cucumber ribbons into separate sections of the serving bowls. Garnish the pickled cabbage with the reserved dill leaves and grind fresh black pepper over everything before serving.

Tips & Variations

For extra crunch, add toasted nuts or seeds like almonds or pumpkin seeds to the salad.
You can substitute couscous with quinoa or bulgur wheat for a gluten-free option.
Adjust the chilli flakes to your spice preference or omit them entirely for a milder dish.
Allowing the pickle to sit longer enhances the flavors, so prepare it a few hours ahead if possible.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The pickled vegetables may become more intense in flavor over time. Reheat the couscous gently if desired, or enjoy the salad cold for the best texture and taste.