This easy and quick vegan pearl couscous salad with a lemon vinaigrette is perfect for vegan lunches, picnics, potlucks, travel, or as a simple side to your favorite plant-based meals. It's light yet satisfying, blending fresh veggies like beets and asparagus with nutty couscous and a zesty, herby lemon dressing that's all about spring vibes.
The cool part? As with any bowl or salad, you can totally mix it up with whatever veggies you're into and in the quantities you want. It's a super flexible recipe that, at its heart, is all about pearl couscous, a zesty lemon vinaigrette, and loads of spring veggies - whatever your heart desires or whatever happens to be in your fridge at the moment.
I'll show you my favorite spring veggies to include down below.
By whipping up a big batch of this spring bowl, you can have a grab-and-go meal that'll make your fridge feel like a gourmet healthy fast food joint—nutritious, delicious, and no waiting in line all week - can't beat that!
Since it can be eaten cold, warm, or at room temperature, it's perfect for packed lunches, picnics, potlucks, traveling, or meal prepping.
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Why You'll Love This Salad
As a food blogger, my kitchen turns into a test lab, crafting the same recipe repeatedly for photos, videos, and endless tweaking. So every time I make a recipe to the brink of madness, I swear it off like a bad habit—vowing we're done, finished, never to reunite… at least until next time.
But this recipe? It's the clingy ex I can't shake off. Something about the fresh veggies arm-in-arm with the nutty, chewy couscous, all dressed up in a light lemony vinaigrette, keeps sliding into my DMs with a "Hey, want more?" And honestly? I'm not playing hard to get. I'm all in, folks - fork first, ready for another bite anytime.
This spring bowl is:
- spring in a bowl
- nutty goodness
- utterly satisfying
- freshly fantastic
- light and delightful
- herbaceous bliss... you get the gist...it's delicious.
What is Pearl Couscous?
Short answer: Pearl couscous are pea-sized, round pearl-shaped pasta balls.
Longer answer: When I dove into this post about couscous, I thought "Pearl" and "Israeli" couscous were just two peas in a pod. But, according to a Washington Post curveball, they're not quite identical twins.
Pearl couscous is the larger of the two, a veritable pea-sized globetrotter. It is also known as Mograbia, maftoul, or Lebanese couscous—think of it as a spy with multiple aliases.
However, most people, like me, use the terms interchangeably. Both terms refer to the same delightful, pearl-shaped pasta made from wheat flour, toasted to nutty perfection.
Grab whatever chubby couscous you can find for this recipe—pearl, Israeli, Lebanese. It's all good. The Rice Select pearl couscous I buy from Whole Foods or King Soopers has a tagline that says "Toasted Israeli Style Pasta," which is basically winking at us that these names are interchangeable.
Here's a fun tidbit: In 1950s Israel, rice was as hard to come by as a calm political discussion. So, Prime Minister David Ben-Gurion, in a move that was part Iron Chef, part national hero, said, "Let's make our own thing." Enter, Israeli couscous.
What started as a rice impersonator quickly became a beloved addition, eventually evolving into its chunkier, ball-shaped form we love today.
Ingredients and Notes for Recipe Success
Here are your favorite parts of the posts - the visuals. See the recipe card for quantities.
For The Bowl
This salad hits the spot for me with a perfect 50/50 split between couscous and veggies. Feel free to tweak the ratios and veggies to suit your taste.
- pearl couscous
- vegetable broth - Used to boil the couscous with flavor.
- radishes
- scallions, aka green onions - Use both the light and green parts.
- spinach/arugula spring mix - I always have spinach and arugula in the fridge for smoothies. Still, spring lettuce varieties, like butter lettuce, romaine, and red leaf, are tender and also perfect for this vegan couscous bowl.
- butter beans - White beans such as cannellini or navy beans also work.
- beets - Canned beets are like hitting an easy button. It's a quick fix that cuts down on mess and fuss, leaving you more time for, you know, not peeling beets.
- asparagus - I always pick the skinniest asparagus bunch for my salads and grain bowls; they cook quicker and seem fancier and tastier.
- peas - Use frozen or canned if you can't find fresh.
- A handful of fresh mint for topping gives it a refreshing touch.
- Optional toppings: crumbled vegan feta or avocado
For The Lemon Vinaigrette
This makes a lot of vinaigrette but you'll use it all for this large couscous salad bowl.
- garlic cloves
- dried thyme
- Dijon mustard
- maple syrup
- extra-virgin olive oil
- fresh lemon juice
- salt
- freshly ground black pepper
Instructions:
Here's a glance at what you'll be doing. See the recipe card for the details.
The only thing that takes a little time, maybe 10 minutes, is washing and cutting the veggies. Do this while the couscous cooks and your meal can be ready in less than 20 minutes.
Kick things off with the couscous - get it going on the stove while you ready the rest.
Boil salt water, then dunk asparagus and peas for a quick 2-3 minute brightening session. Drain and let cool or put them in ice water to stop the cooking if you want.
Toss the dressing ingredients in a jar or bowl and whisk well. Taste and tweak.
Throw all the ingredients into a big bowl. Splash on the dressing, then toss.
Spread the couscous salad into bowls. Top with cracked pepper, mint, lemon zest, and whatever extras you fancy.
Top Tips
You can always use water for the couscous, but the veggie broth takes up the flavor a notch.
This recipe is tagged for 8 big servings. However, as a potluck side or with extras like roasted veggies or tofu, it can probably serve 12-15.
Choose veggies that still think they're in the garden and olive oil that thinks it's liquid gold for that lemon vinaigrette. Every bite will taste like the produce is auditioning for a spot in your mouth! Using extra-virgin olive oil really makes a difference.
The beets give the couscous a pink hue. If you're not into the pink vibe for your potluck or dinner, just top the salad with beets before serving and mix them in when it's serving time.
Looking for Variation?
If you want to flex those vegan muscles, toss in roasted chickpeas, tofu, or tempeh and watch your dish bulk up with more plant-based protein - no gym membership is required.
Treat your bowl like your seasonal veggie canvas. If you don't like one of the listed veggies, swap it out or substitute it for other delicious spring vegetables. And remember, adjust the amounts of each if you want.
Pair your vegan couscous bowl with a side of warm, crusty bread.
Add some raisins or dried cranberries for a savory sweet combo people can't resist.
Storage
First, let the couscous cool down to keep your Spring Couscous Salad Bowl tasting fresh to avoid unwanted steamy surprises.
Once it's cool, place it in an airtight container to prevent it from absorbing weird fridge flavors. You could hold off on adding the dressing and lettuce until you're about to eat if you prefer them crisp, but I'm team wilted all the way.
I want to add that packing a vegan couscous salad for road trips is great. Like this orzo salad, it dodges fast food pitfalls and saves your wallet. Seal it in containers, chill, and you're set. Sure, your car might get a little pink couscous balls makeover, but that's just a snack scavenger hunt for your dog. Efficient, wallet-friendly, and dog-approved!
FAQs
Swap traditional couscous for a gluten-free grain like quinoa or millet. The texture will be different but equally delicious.
For a lower-fat option, reduce the olive oil and substitute part of it with water or a bit more lemon juice. You can also experiment with adding herbs and spices to maintain flavor.
Yes, while lemon juice gives a fresh and zesty flavor, experimenting with different types of vinegar can introduce new taste profiles. Apple cider vinegar or white balsamic vinegar can be delightful alternatives.
What did you think?
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Couscous Salad
This vegan couscous salad with a lemon vinaigrette is perfect for vegan lunches, picnics, potlucks, traveling, or as a side to your favorite plant-based meals. It's light yet satisfying, blending fresh veggies and nutty couscous with a zesty, herby dressing that's all about spring vibes.
- Total Time: 25 minutes
- Yield: 8 bowls 1x
Ingredients
For the Bowl:
- 2 cups pearl couscous
- 4 cups vegetable broth
- 1 bunch of asparagus, trimmed and cut into bite-sized pieces (~300 grams)
- 1 cup peas (use frozen or canned if fresh aren't available)
- 6 radishes, thinly sliced
- 4 green onions, white and green parts sliced
- 2 cups spinach/arugula spring mix - or use spring lettuce varieties, like butter lettuce, romaine, and red leaf
- 2 cans butter beans (or any white bean)
- 1 cup beets, chopped (120 grams)
- ¼ cup roasted and salted sunflower seeds or pumpkin seeds
- handful of fresh mint, chopped
- freshly cracked pepper
- 0ptional toppings: crumbled vegan feta and avocado
For the Lemon Vinaigrette:
- 2 garlic cloves (grated or minced)
- 1 teaspoon fresh or dried thyme (optional)
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- ½ cup extra-virgin olive oil
- ½ cup fresh lemon juice
- 1 teaspoon salt
Instructions
- Cook the Couscous: Bring the vegetable broth to a boil in a medium saucepan. Add the pearl couscous, reduce heat to low, cover, and simmer for 10-12 minutes or until al dente. Fluff with a fork and let it cool slightly.
- Blanch the Vegetables*: Bring a pot of salted water to a boil. Add the asparagus and peas, and blanch for 2-3 minutes until bright green but crisp. Place the veggies in an ice-cold batch of water to stop the cooking fast if you want.
- Make the Dressing: Whisk together all the dressing ingredients in a small jar or bowl. Adjust seasoning to taste.
- Assemble the Bowl: In a large bowl, combine all the salad ingredients. Drizzle with the lemon herb dressing and gently toss to combine.
- Serve: Divide the mixture among bowls. Top with mint and cracked pepper or your choice of optional toppings.
Notes
I use 40 grams each of spinach and arugula, which is about a small handful each.
Buy canned beets for an easy alternative to buying and preparing fresh beets.
Since pea season is short and peas must be shelled, they can be more work to prepare, so substitute with canned or frozen peas.
I provided instructions for the couscous since those are commonly found on most packages, but it's best to follow the specific instructions on your package.
*I often toss the peas and asparagus into the couscous pot towards the end of its cooking time. It's a one-pot hack that saves me from waiting around. Add the veggies about 2-3 minutes before the couscous is finished. The water's temperature will drop slightly, so you might need to let the couscous cook an extra couple of minutes.
Thanks to the beets, the couscous in this salad will turn a shade of Barbie dream house pink. If you're aiming to impress at a potluck or dinner and aren't big on the pink look, elegantly plop the beets on top. It'll look awesome and you can stir them in when it's time to eat.
This salad can be served at room temperature, cold, or warm.
I marked this recipe with 8 servings, but that's if you're dishing out hearty, meal-sized bowls. If it's on the lineup as a potluck dish or a side, or you're jazzing it up with roasted veggies or tofu, you could comfortably stretch it to 12-15 servings.
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salads and bowls
- Method: stove top
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 253
- Sugar: 6.2 g
- Sodium: 733.1 mg
- Fat: 17 g
- Carbohydrates: 22.1 g
- Protein: 6.3 g
- Cholesterol: 0 mg
Louise says
This is such a colourful and hearty salad! The Lemon Vinaigrette dressing is so good I could nearly eat it by the spoonful!
Regi Pearce says
Thanks Louise for your wonderful comment. It made my day!