Lemon Asparagus Couscous Salad
If you are a lemon lover, you will love this couscous salad! It has all the flavors of summer in one bite, from juicy cherry tomatoes to crisp asparagus spears to dreamy lemon dressing. You will be hooked by just one bite of this Lemon Asparagus Couscous Salad.
Summertime is my favorite as the nights are longer, the weather is gorgeous, and the backyard BBQs start up again. This salad is one of my go-tos, for sure!
Spotlight on This Lemon Asparagus Couscous Salad
It has a bold flavor. I’m a flavor gal…give me all or nothing. The garlic and fresh lemon juice really pop in this salad.
It is so darn healthy. Couscous and vegetables, what more could you ask for?
It makes a large portion. This salad will be perfect for a party or BBQ potluck.
It’s dairy-free. As a vegan, I love trying new and flavorful salads. This is one of the best vegan salads out there! Yum.
It’s a party pleaser. Watch this salad disappear within minutes!
It’s unique. I would say this is the most frequent compliment I get. “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
Can I serve this salad warm or cold?
Both! It’s delicious served chilled as a refreshing side or at room temperature as a light main dish.
What kind of couscous should I use?
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!
Can I make this salad gluten-free?
Yes! Just swap the couscous for quinoa to keep it gluten-free while still enjoying the same fresh flavors.
Can I prep the asparagus ahead of time?
Absolutely. You can blanch or lightly sauté the asparagus and store it in the fridge until you’re ready to assemble the salad.
What protein could I add to make it more filling?
Great options include chickpeas, white beans, avocado, or even some marinated tofu for a plant-based protein boost.
Can I use store-bought dressing?
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.
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
This salad can last in the fridge for about 2-3 days.
Tips + 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.
Other Delicious Salads to Try
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.
- For the dressing, add all of the ingredients to a mason jar, secure the lid, and shake well.
- 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.
Notes
Nutrition
Enjoy!
XOXO
Michelle