Pearl Couscous Salad with Vegetables (vegan)
This Pearl Couscous Salad with Vegetables is packed with tender Israeli couscous, chickpeas, crisp vegetables, fresh herbs, and a homemade lemon vinaigrette. Fresh, flavorful, and completely vegan, it’s an easy salad for meal prep, BBQs, potlucks, or a healthy lunch.
If you know me, you know a big, loaded salad is absolutely my comfort food. After years of creating plant-based recipes, I’ve learned that the best vegan salads need a combination of texture, fresh ingredients, and a really good homemade dressing.
Pearl couscous is one of my favorite ways to make a salad more satisfying. It has that chewy, pasta-like texture and holds up beautifully with crisp vegetables and dressing.
I especially love this one for meal prep because it makes a big batch and tastes delicious chilled. My Garden Vegetable Orzo Salad is another one I make when I want an easy pasta-style salad for the week.
And when we’re hosting or heading to a BBQ, this is exactly the kind of dish I love bringing. If you’re looking for another crowd-pleaser, try my Strawberry Fields Pasta Salad or Crispy Smashed Potato Salad.
Spotlight on This Pearl Couscous Salad with Vegetables
- It’s versatile: Enjoy this pearl couscous salad as a satisfying main dish or serve it as a fresh and flavorful side. It works beautifully for everything from weekday lunches to entertaining.
- It’s a crowd-pleaser: Fresh vegetables, tender pearl couscous, and a bright homemade vinaigrette make this one of those salads everyone wants the recipe for.
- It’s made with wholesome ingredients: Loaded with colorful vegetables, chickpeas, fresh herbs, and simple plant-based ingredients, this salad is both nourishing and satisfying.
- It makes a big portion: This recipe makes a generous batch, making it perfect for BBQs, potlucks, parties, or meal prep throughout the week.
- It’s great for meal prep: Make it ahead and let all those fresh flavors come together in the fridge. It’s an easy option to have ready for lunches or busy days.
- It’s packed with texture: Chewy pearl couscous, crisp vegetables, crunchy almonds, and tender chickpeas give every bite a delicious combination of textures.
The Ingredients
For the salad you will need the following ingredients:
Pearl couscous: Also known as Israeli couscous, I love the larger size and chewy, pasta-like texture of pearl couscous. It makes this salad feel hearty and satisfying without overpowering the fresh vegetables.
Chickpeas: Chickpeas add plant-based protein, fiber, and heartiness to this salad. Make sure to rinse and drain them well before adding them. You can also swap them for white beans if you prefer.
Cherry tomatoes: I highly recommend using ripe cherry or grape tomatoes instead of a full-sized tomato. They’re naturally sweet, juicy, and hold their shape beautifully in this salad.
Cucumber: Fresh cucumber adds the perfect cool crunch and pairs so well with the tender pearl couscous. I prefer English or Persian cucumbers because they’re crisp and contain fewer seeds.
Red onion: Finely minced red onion adds a delicious crunch and slightly sharp bite. A little goes a long way, so chop it small to get just the right amount in every bite.
Green onion: While you can certainly leave it out, I love the mild onion flavor and freshness that green onion brings to this salad.
Greens: A handful of fresh greens adds extra color, texture, and nutrients. Spinach, arugula, or your favorite mixed greens all work well.
Slivered almonds: Slivered almonds add the best crunch and a slightly nutty flavor. For even more flavor, lightly toast them before adding them to the salad.
Fresh parsley and basil: Fresh herbs make such a difference in this recipe! Parsley and basil add brightness, freshness, and plenty of flavor, so I recommend sticking with fresh instead of dried.
For the homemade lemon vinaigrette you will need the following ingredients:
Lemon juice and zest: Fresh lemon juice gives the dressing its bright, citrusy flavor, while the zest adds an extra punch of lemon. I highly recommend using both!
Apple cider vinegar: Apple cider vinegar adds just the right amount of tang to the vinaigrette. Red wine vinegar is a great substitute and works especially well with the Mediterranean-inspired flavors.
Extra virgin olive oil: Since olive oil makes up the base of the dressing, this is a great place to use a high-quality extra virgin olive oil that you really enjoy.
Dijon mustard: Dijon mustard adds a subtle kick while also helping the vinaigrette come together beautifully.
Maple syrup: Don’t skip the maple syrup! Just a touch balances the acidity from the lemon and vinegar and rounds out all of the flavors without making the dressing sweet.
Garlic powder: Garlic powder adds a savory element without overpowering the fresh lemon flavor. You can also swap it for one freshly minced garlic clove.
Salt and pepper: Finish the vinaigrette with salt and freshly ground black pepper to taste. Give it a quick taste before tossing it with the salad and adjust as needed.
Frequently Asked Questions
Yes! This salad holds up really well in the fridge for a few days, making it great for meal prep or entertaining.
Israeli couscous is larger and has a chewier texture. It’s more like a tiny pasta, whereas traditional couscous is much smaller and cooks more like rice.
Israeli couscous is made from wheat, so it’s not naturally gluten-free. For a GF version, you can substitute cooked quinoa.
Chickpeas already add plant-based protein, but you can add lentils, edamame, white beans, hemp seeds, or vegan feta to make the salad even more satisfying.
I enjoy serving this salad along side these BBQ Lentil Patties, Homemade Bruschetta, or these Falafel Stuffed Pita Sandwiches.
Yes! I actually love this salad chilled. You can also enjoy it at room temperature, making it a great option for BBQs, potlucks, and meal prep.
After cooking and draining the couscous, toss it with a small drizzle of olive oil while it cools. This helps keep those little pearls from sticking together.
You can, but the finished salad will have a very different texture. Pearl couscous is larger and chewier, which helps it hold up especially well with the vegetables and vinaigrette. For this particular recipe, I recommend sticking with pearl couscous.
The Instructions
Step one: Cook the pearl couscous according to package directions until tender but still slightly chewy. Drain well, transfer to a large bowl, and toss with a small drizzle of olive oil to prevent sticking. Set aside to cool before assembling the salad. My tip: Cook the couscous in vegetable broth instead of water for an easy boost of flavor.
Step two: While the couscous is cooking, make the dressing. Place all of the ingredients into a mason jar. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, lemon zest, lemon juice, salt, and pepper.
Step three: Once the couscous has cooled, add the chickpeas, tomatoes, cucumber, red onion, green onion, greens, almonds, basil, and parsley. Pour the lemon vinaigrette over the salad and gently toss until everything is evenly coated. Taste and adjust the salt and pepper as needed. Chill for about an hour before serving, or enjoy immediately.
Storage
Store leftover pearl couscous salad in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it chills, making this a great salad for meal prep.
Keep in mind that pearl couscous will soak up some of the dressing as it sits. I recommend saving a little extra dressing, or making a small batch to toss with the leftovers before serving.
Tips and Modifications
This salad is easy to customize, so feel free to switch up the vegetables based on what you have on hand. Bell peppers, zucchini, artichoke hearts, or even roasted vegetables would all be delicious additions.
For an extra boost of plant-based protein, add additional chickpeas, lentils, edamame, or your favorite vegan feta.
Save a little extra dressing for leftovers. Pearl couscous naturally absorbs the vinaigrette as it sits, so an extra drizzle will help bring the salad back to life the next day.
To make this salad nut-free, simply leave out the slivered almonds or replace them with sunflower or pumpkin seeds for a little extra crunch.
For even more flavorful pearl couscous, cook it in vegetable broth instead of water. It’s such a simple swap, but it adds another layer of savory flavor to the finished salad.
Make sure the couscous has cooled before tossing it with the vegetables and greens. Adding it while it’s still hot can cause the fresh ingredients to soften or wilt.
For even more flavor, lightly toast the slivered almonds before adding them to the salad. This brings out their nutty flavor and gives the salad an extra satisfying crunch.
If you’re making this salad ahead of time, consider keeping the greens separate until you’re ready to serve. This will help them stay fresh and crisp instead of wilting in the dressing.
More Couscous Salad Recipes
Lemon Asparagus Couscous Salad
11 Delicious Vegan Summer Salad Recipes
Pearl Couscous Salad with Vegetables (vegan)
Equipment
- 1 large bowl for the salad
- 1 pot for cooking couscous
- 1 small mason jar with lid for the dressing
Ingredients
Salad
- 1 cup dry couscous plus water or veggie stock to cook
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- ½ cup English cucumber, sliced and halved
- ½ cup red onion, minced
- 3-4 green onions, sliced
- 1½ cups salad greens, roughly chopped examples: romaine, spring mix, kale, spinach
- ⅓ cup slivered almonds
- 2 tablespoons fresh basil, minced
- 2 tablespoons fresh parsley, minced
Lemon vinaigrette
- ½ cup extra virgin olive oil
- ⅓ cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 garlic clove, minced
- zest from 1 lemon
- juice from ½ a medium lemon
- salt and pepper to taste
Instructions
- Cook the pearl couscous according to package directions until tender but still slightly chewy. Drain well, transfer to a large bowl, and toss with a small drizzle of olive oil to prevent sticking. Set aside to cool before assembling the salad. My tip: Cook the couscous in vegetable broth instead of water for an easy boost of flavor.
- While the couscous is cooking, make the dressing. Place all of the ingredients into a mason jar. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, lemon zest, lemon juice, salt, and pepper.
- Once the couscous has cooled, add the chickpeas, tomatoes, cucumber, red onion, green onion, greens, almonds, basil, and parsley. Pour the lemon vinaigrette over the salad and gently toss until everything is evenly coated. Taste and adjust the salt and pepper as needed. Chill for about an hour before serving, or enjoy immediately.
