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.
Servings: 8 servings
Calories: 248kcal
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.
Notes
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 soften or wilt the fresh ingredients.
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.
Nutrition
Serving: 1cup | Calories: 248kcal | Carbohydrates: 22g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Sodium: 18mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 782IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg