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This pearl couscous salad is packed with crisp vegetables, herbs, and a flavorful homemade dressing. Perfect for lunches and cookouts! This Pearl Couscous Recipe is a quick and easy vegan couscous salad and is the best weekday meal for the summer season!
What You'll Need for Pearl Couscous Salad:
Ingredients:
- Pearled Couscous
- Water or Broth
- Lemon
- Garlic cloves
- Extra Virgin Olive Oil
- Almonds
- Arugula
- Cucumber
- Cherry Tomatoes
How to Make this Pearl Couscous Recipe:
The first step to making this tasty pearl couscous salad is toasting the couscous in olive oil in a medium pot to give it that nutty flavor.
Next, add the water and broth and bring to a boil. Let simmer for about 10 minutes or until tender with a slight chewiness. Add more liquid as needed if the couscous absorbs it sooner. Drain and set aside.
While the couscous is cooking, combine the ingredients for the salad dressing in a small bowl. Salt and pepper to taste.
Lastly, transfer the couscous to a large mixing bowl and combine the vegetables. Stir in the salad dressing as much as desired. Mix evenly to coat the grain and veggies. Salt and pepper to taste.
How to Store It:
This vegan couscous salad can be refrigerated in an airtight container for 3 to 5 days. Freezing couscous with the arugula will lead to a weird texture; the refrigeration method is best.
Variations:
For a gluten-free version: Substitute quinoa for the couscous as couscous is not gluten-free.
This couscous salad is vegan!
If you don't have pearled or regular couscous, try other grains such as quinoa, pearled barley, orzo, or millet.
Other Recipes to Try:
Mexican Street Corn Pasta Salad
Tuscan Salad with Bread and Asparagus (Panzanella)
PrintPearl Couscous Salad
This pearl couscous salad is packed with crisp vegetables, herbs, and a flavorful homemade dressing. Perfect for lunches and cookouts! This Pearl Couscous Recipe is quick and easy, making it the best weekday meal!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 servings 1x
- Category: Main
- Method: stovetop
- Cuisine: american
- Diet: Vegan
Ingredients
1 cup pearled couscous, uncooked
1 ½ cups of water or broth
Juice and zest of one lemon
3 garlic cloves, minced
⅓ cup extra virgin olive oil, plus one tablespoon reserved
¼ teaspoon salt
½ cup almonds, sliced or chopped
2 cups arugula leaves, loosely packed
1 English cucumber, halved and sliced
One pint of cherry tomatoes, halved
Salt and pepper to taste
Instructions
In a medium pot, toast the couscous by sauteeing it with one tablespoon of olive oil for 2-3 minutes. Add the water and bring to a boil, and cook according to package instructions, about 10-12 minutes, or until softened, but with a slight chewiness. Add more water if needed while boiling. Drain and set aside.
In a small bowl, combine the lemon juice, zest, garlic, and olive oil. Set aside.
In a large salad bowl or mixing bowl, transfer the couscous, almonds, arugula, cucumbers, and tomatoes. Pour in the salad dressing and mix until evenly coated. Add as much dressing to your liking. Salt and pepper to taste.
Notes
This recipe is not gluten-free. Substitute quinoa for the couscous to make a gluten-free option!
This pearl couscous salad is vegan!
Don't have couscous? Try quinoa, pearled barley, or orzo!
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