This Vegan Pearl Couscous Salad with Spring Vegetables is a light, fresh dish made with chewy pearl couscous, asparagus, green peas, and crisp cucumber tossed in a simple lemon vinaigrette.
The pearl couscous provides a hearty base for the fresh vegetables, while a simple lemon vinaigrette keeps the salad light and bright.
It can be served chilled or at room temperature, making it great for meal prep, picnics, or easy lunches.
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Ingredients
With just a few fresh ingredients, this couscous salad comes together quickly.
Pearl Couscous: Pearl couscous is a larger and rounder version of traditional couscous. It has a chewy texture and cooks similar to rice. Let it come to a boil, cover, and simmer until all the water is absorbed.
Blanched Vegetables: This couscous salad is full of fresh, crisp vegetables, with the addition of asparagus and green peas. These two need a quick dip in boiling water to soften slightly, but they'll stay bright green and retain a bit of crunch.
Arugula: Can it be called a salad without a leafy green? I don't know so I've thrown in some arugula for a nice peppery flavor. You can use spinach, as well.
Vegan Feta: This adds some saltiness. I recommend using Violife or Follow your Heart crumbles.
See recipe card for quantities.
How to Make This Recipe
This salad comes together in a few simple steps: cook the pearl couscous, prepare the vegetables, whisk the lemon vinaigrette, and toss everything together.
The full written recipe can be found in the recipe card below.
Step 1: Make the couscous by adding the olive oil over medium heat to a medium-sized pot. Add the pearl couscous and toast for 2-3 minutes until lightly golden. Pour in the water and kosher salt.
Step 2: Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
Step 3: Bring a small pot of water to a boil. Add the chopped asparagus and frozen peas. Blanch for 1-2 minutes until vibrant green and just tender, then immediately drain and run under cold water until cooled. Set aside to dry.
Step 4: In a small bowl or jar, whisk together the salad dressing ingredients. Shake vigorously to combine. Set aside.
Step 5: In a large bowl, combine cooked and cooled couscous and blanched veggies.
Step 6: Add in the sugar snap peas, cucumber, arugula, parsley, mint, green onions and vegan feta.
Step 7: If making ahead, keep the dressing separate and toss before serving to keep flavors fresh. Serving now? Toss with vinaigrette and enjoy!
Note: If you're making this salad ahead of time, I recommend storing the dressing separately and toss it in just before serving. Couscous tends to absorb the dressing quickly!
Substitutions & Variations
Pearl Couscous: Quinoa, farro, regular couscous, or orzo can be used instead. Adjust the cooking time as needed.
Herbs: Dill, basil, or chives can be used instead of parsley and mint.
Shallot: Finely chopped red onion works well in place of shallot in the vinaigrette.
Vegetables: Asparagus and peas can be replaced with other spring vegetables like green beans or roasted zucchini.
Serving Ideas
- As a Main: This bright and tangy Baked Lemon Herb Tofu would be delicious paired with this salad or if you want a spicy option, try this Vegan Harissa Tofu.
- Picnic or Potluck: This salad is perfect for outdoor gatherings and can be served chilled or at room temperature.
- Stuffed in Pita or Wraps: For an on-the-go lunch, stuff it into pita bread or wraps along with some hummus or vegan tzatziki.
Tips & Tricks
After cooking the couscous, fluff it with a fork and transfer it to a bowl to cool before adding the remaining ingredients. If it clumps up while cooling, simple fluff it once more!
Storage
This couscous salad is best served immediately but will last about 3 to 4 days in the fridge if stored in an airtight container.
However, for the best flavor and texture, it's ideal to enjoy it within the first 1-2 days. After that, the couscous may absorb more of the dressing, making it a little drier, and the vegetables will lose some of their crispness.
If you've added dressing ahead of time, it's best to eat it sooner, but if the dressing is stored separately, it will last even longer.
Frequently Asked Questions
This can happen if the couscous is still hot when mixed with the vegetables or if the vegetables release excess moisture. Let the couscous cool completely before assembling the salad.
You can, but the texture will be different. Regular couscous is much smaller and cooks faster, so adjust the cooking time as needed.
More Vegan Salad Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Pearl Couscous Salad with Spring Vegetables
Ingredients
Couscous
- 1 ½ cups Pearl Couscous
- ½ tablespoon Olive Oil
- ½ teaspoon Kosher Salt see note
- 1 ¾ cup Water
Salad Ingredients
- 1 cup Chopped Asparagus woody ends removed
- 1 cup Frozen Peas
- 1 cup Chopped Sugar Snap Peas
- 1 cup Diced Cucumbers
- 1 cup Arugula roughly chopped
- ⅓ cup Packed Parsley finely minced
- 2 tablespoons Mint finely minced
- 2 Green Onions finely chopped
- ½ cup Vegan Feta
Lemon Vinaigrette
- ¼ cup Olive Oil
- 3 tablespoons Lemon Juice
- 1 tablespoon Maple Syrup or agave
- 2 tablespoons Finely Minced Shallot
- 1 Garlic Clove minced
- 1 teaspoon Dijon Mustard
- ½ teaspoon Dried Oregano
- ¼ teaspoon Kosher Salt see note
- Black Pepper to taste
Instructions
- Make the couscous by adding the olive oil over medium heat to a medium-sized pot. Add the pearl couscous and toast for 2-3 minutes until lightly golden.
- Pour in the water and kosher salt. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
- Bring a small pot of water to a boil. Add the chopped asparagus and frozen peas. Blanch for 1-2 minutes until vibrant green and just tender, then immediately drain and run under cold water until cooled. Set aside to dry.
- In a small bowl or jar, whisk together olive oil, lemon juice, maple syrup, minced shallot, garlic, Dijon mustard, dried oregano, salt, and black pepper to taste. Set aside.
- While the couscous cools, chop the veggies into evenly sized pieces and finely chop the herbs.
- In a large bowl, combine cooked and cooled couscous, blanched veggies, snap peas, cucumber, arugula, parsley, mint, green onions and vegan feta.
- If serving immediately, drizzle with the vinaigrette and toss well to coat.
- If you're making this ahead or serving it later, it's best to store the dressing separately and toss it in just before serving. The couscous absorbs the dressing over time, which can make the flavors less fresh the next day. It's still delicious, just a bit more mellow.
Notes
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