Lemon Asparagus Couscous Salad (vegan)
If you love bright, fresh flavors, this Lemon Asparagus Couscous Salad is a must-make. With juicy cherry tomatoes, crisp asparagus, and a zesty lemon dressing, it’s an easy, healthy side dish perfect for spring and summer.
Summertime is my favorite, with longer days, warm weather, and backyard BBQs in full swing. This lemon asparagus couscous salad is one of my go-to recipes for those nights. It’s light, fresh, and comes together so easily.
I make this on repeat alongside some of my other favorites, like my vegan pasta salad or homemade bruschetta. It’s simple, flavorful, and perfect for gatherings or easy meals throughout the week.
Spotlight on This Lemon Asparagus Couscous Salad
- It has bold, fresh flavor: I’m a flavor girl, so it has to deliver. The garlic and fresh lemon juice really shine in this salad, giving it that bright, vibrant bite that keeps you coming back for more.
- It’s wholesome and nourishing: Made with couscous and fresh vegetables, this salad is simple, satisfying, and packed with feel-good ingredients.
- It makes a generous portion: This recipe comes together in a large batch, making it perfect for BBQs, potlucks, or feeding a crowd.
- It’s naturally dairy-free: This vegan salad is full of flavor without any dairy, making it a great option for a variety of dietary needs.
- It’s a crowd favorite: This is the kind of dish that disappears quickly, with everyone going back for seconds.
- It’s unique: This is the most common compliment I hear… “I’ve never had a salad like this before.”
The Ingredients
For the dressing you will need the following:
EVOO: Use high-quality extra virgin olive oil for this salad dressing.
Lemon juice and lemon zest: This will really amp up the flavor! You’ll dig the citrus flavor, for sure.
Apple cider vinegar: You can swap this out for red wine vinegar as well.
Maple syrup: This is the perfect natural sweetener to finish off this dressing.
Garlic: I recommend only using fresh garlic instead of powder.
Salt and pepper to taste.
For the salad you will need the following:
Dry couscous: You’ll also need water or vegetable stock and vegan butter or olive oil to cook it in.
Asparagus spheres: You’ll need about one cup of cooked asparagus.
Cherry tomatoes: These are typically best in the spring and summer months.
Green onion: This brings a wonderful flavor and spice to this couscous salad.
Microgreens: Not only are these tiny greens a beautiful addition, they are packed with nutrients.
Slivered almonds: The two main benefits of adding almonds is for the crunch and additional protein.
Vinaigrette: The ingredients are listed above.
Frequently Asked Questions
Both! It’s delicious served chilled as a refreshing side or at room temperature as a light main dish.
Pearl (Israeli) couscous works best for this recipe. It’s heartier and holds its texture better than traditional couscous. But you can use either in a pinch!
Absolutely. You can blanch or lightly sauté the asparagus and store it in the fridge until you’re ready to assemble the salad.
Yes! Just swap the couscous for quinoa to keep it gluten-free while still enjoying the same fresh flavors.
Great options include chickpeas, white beans, avocado, or even some marinated tofu for a plant-based protein boost.
While I absolutely love this homemade vinaigrette, if you’re in a pinch, definitely find a lemon vinaigrette from the store to use instead.
The Instructions
Step one: Start by cooking the couscous according to package instructions. Set it aside to allow the couscous to cool while you chop the vegetables.
Step two: Heat a tablespoon of avocado oil in a pan over medium heat. Add the chopped asparagus spheres along with a teaspoon of salt. Cook them only for a few minutes until they turn bright green. The goal is to keep them crunchy. Then set them aside to cool.
Step three: Make the dressing. Add all of the ingredients to a mason jar, secure the lid, and give it a good shake. Set it aside. This includes olive oil, lemon zest, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and pepper.
Step four: Assemble the salad. Start by adding the couscous to a large salad bowl. Add the remaining ingredients, including cherry tomatoes, asparagus, green onion, slivered almonds, microgreens, and finish with the dressing.
Step five: Toss everything up and serve immediately or chill in the fridge for an hour before serving.
Storage
Store leftovers in the fridge for up to 3 days.
Tips and Modifications
This salad is best served chilled.
Save any extra dressing in the fridge for leftovers, as couscous soaks up a lot of dressing. Toss in additional dressing as needed.
If you aren’t a lemon or garlic lover, simply reduce the amount.
More Vegan Salad Recipes
Cucumber Salad with Fresh Dill
Lemon Asparagus Couscous Salad
Equipment
- 1 large bowl
- 1 saucepan to cook the couscous
- 1 frying pan to cook the asparagus
- 1 mason jar with a lid for the dressing
Ingredients
For the salad
- 1 cup dry couscous
- 1 cup veggie stock or water *to cook the couscous in
- 1 teaspoon vegan butter or olive oil *for the couscous
- 1 cup asparagus spheres
- 1 tablespoon avocado oil *to cook the asparagus in
- 1 ½ cup cherry tomatoes, halved
- ⅓ cup green onion, sliced
- ¾ cup micro greens
- ¼ cup slivered almonds
- 1 cup homemade lemon vinaigrette *Or more as desired
For the dressing
- ½ cup extra virgin olive oil
- 1 lemon, zested
- juice from 1 lemon
- ¼ cup apple cider vinegar
- 1 tbsp maple syrup
- 3 garlic cloves, minced
- salt and pepper to taste
Instructions
- Cook the couscous according to package instructions, then transfer to a large bowl to cool.
- Heat a tablespoon of avocado oil in a pan over medium heat. Add the chopped asparagus spheres along with a teaspoon of salt. Cook them only for a few minutes until they turn bright green. The goal is to keep them crunchy. Then set them aside to cool.
- Assemble the salad. To the bowl of couscous, add the remaining ingredients, including cherry tomatoes, asparagus, green onion, slivered almonds, microgreens, and finish with the dressing.
- Make the dressing. Add all of the ingredients to a mason jar, secure the lid, and give it a good shake. Set it aside. This includes olive oil, lemon zest, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and pepper.
- Pour as much dressing as you'd like over the salad and toss well. *I like to pour about 5/6 of it and save the rest in the fridge for leftovers.
- Ideally, place it in the fridge to chill for at least an hour.
