This Vegan Couscous Salad is a great way to celebrate the warmer seasons. It’s packed with crisp veggies like asparagus, green peas, and cucumber, tossed with chewy pearl couscous and a zesty lemon vinaigrette.
Spring is here, and so is my favorite excuse to toss everything green and fresh into a bowl and call it a salad.
Couscous is a nice chewy base for the crisp, sweet snap peas and fresh cucumbers.
While the lemon vinaigrette adds a tangy, citrusy kick that ties everything together.
And fresh herbs are added to really capture the flavor of Spring!
It comes together quickly and makes a refreshing side or main dish.
Jump to:
Ingredients
This vegan couscous salad is light, lemony, and loaded with veggies like asparagus, peas, and cucumbers.
It works well for a side, main, or meal prep!
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.
Raw Vegetables: Snap peas and cucumbers add a subtle crunch and light, fresh flavor that works well in this salad. They keep things crisp and simple.
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.
Herbs: Fresh herbs like parsley, mint, and green onions add brightness and a layer of fresh flavor to the salad! If you don’t have all three, feel free to use what you have on hand. Basil, dill, or chives would also work well here.
Lemon Vinaigrette: This couscous salad is tossed with a lemon vinaigrette that is super tangy and fresh!
Vegan Feta: I love the addition of vegan feta (Violife is my fave!) If you can find it, I recommend adding it.
See recipe card for quantities.
Helpful Equipment
You don’t need anything fancy to whip up this fresh spring salad, just a few kitchen basics will do the trick.
Measuring cups and spoons, sharp knife, small pot for cooking the couscous, a large mixing bowl, and a strainer or slotted spoon to scoop out the blanched veggies (a pasta strainer works, too!) is all it takes!
How to Make This Recipe
What says spring better than a spring couscous salad, loaded with tons of asparagus, fresh peas, snap peas, herbs, and a zesty lemon dressing.
This recipe is super customizable! You can easily make it your own with whatever’s in your fridge or whatever flavors you love most.
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 olive oil, lemon juice, maple syrup, minced shallot, garlic, Dijon mustard, dried oregano, salt, and black pepper to taste. 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, it's recommended to store the dressing separately and toss it in just before serving. Couscous tends to absorb the dressing quickly, so it’s best enjoyed fresh after it’s been added!
Substitutions & Variations
Pearl Couscous: Quinoa, farro, or orzo would be delicious in replace of the couscous.
Herbs: Dill, basil, or chives would be great instead of the parsley and mint.
Shallot: Finely chopped red onion can replace the shallot in the lemon vinaigrette.
Vegetables: I chose these vegetables for their variety of flavors and textures, but this salad is super versatile. Feel free to use whatever you have on hand and what you love!
Serving Ideas
As a Main: Add some protein to make it a meal. Balsamic tofu or crispy chickpeas would be great!
Picnic or Potluck: This salad is perfect for outdoor gatherings since it holds up well and can be served chilled or at room temperature. Add the salad dressing right before you're about to serve!
Stuffed in Pita or Wraps: For a portable 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!
To keep asparagus and green peas crisp and vibrant, blanch them in boiling water for just a minute or two, then quickly run them under cold water to stop the cooking.
Prepare the lemon vinaigrette ahead of time to let the flavors develop. You can also double the batch and store it in the fridge for future use, it's super light and refreshing!
If you're making this ahead of time, I'd recommend storing the dressing on the side and tossing it right before serving. Couscous is a sponge and soaks it all up so it's best served immediately after dressing!
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
Quinoa, farro or orzo would be delicious!
Yes, letting it cool slightly helps keep the vegetables crisp and fresh.
Yes, but store the dressing separately and toss it in just before serving.
Absolutely! Try chickpeas, white beans, tofu, or even a scoop of hummus on top.
More Salad Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Vegan Couscous Salad
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
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Comments
No Comments