Lemon Herb Couscous Salad
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This Lemon Herb Couscous Salad is packed with fresh herbs, chickpeas, vegan parmesan and a simple & delicious dressing.
This Lemon Herb Couscous Salad is the perfect end of summer salad. The cherry tomatoes and couscous are cooked together and then chilled. Tossed with chickpeas, vegan parmesan, LOTS of fresh herbs and a simple lemon dressing. Fresh, filling and delicious!
Step One: Make the Couscous
I have been on a pearl couscous kick lately. If you haven’t tried my Ricotta Couscous Stuffed Peppers yet, I definitely recommend trying them out.
Pearl couscous is bigger than traditional couscous. It also takes more cooking time. And since we are using it in a salad, we will need to save some time to let it cool.
Melt some vegan butter in a skillet over medium heat. Pour in the couscous and toast for 2-3 minutes, stirring frequently. Pour in the tomatoes & broth and bring to a boil. Cover, lower the heat and simmer for 12-15 minutes, or until the liquid is absorbed & the couscous is cooked. Transfer the couscous & tomatoes to a bowl to cool for 30 minutes.
Step Two: Assemble
Once the couscous is chilled, it is time to assemble. To the couscous bowl add red onion, a can of chickpeas, vegan parmesan, garlic and fresh herbs.
When it comes to the herbs you can use whatever mix you want. I went with A LOT of fresh parsley and some basil & mint.
Add some olive oil, lemon juice, dijon, salt & pepper to the salad and toss to combine everything.
Step Three: Serve
You can serve this right away or you can pop it in the fridge to chill longer. I’ve eaten it both ways, and they are equally as delicious.
This salad is great for a party or prep it on a Sunday to have lunches all week!
Just remember, don’t be shy when it comes to the herbs! The herbs make this dish. They add brightness that transforms this salad into a “WOW” dish.
Tips & Tricks
Pearl couscous is different than traditional couscous. It is bigger, takes more cooking liquid and more time to cook.
If you have the time to make the couscous ahead of time, it is better to let it cool down and then continue to cool in the fridge for 1-2 hours.
Need more recipe inspo? Check these out:
Lemon Herb Couscous Salad
Ingredients
- 2 tablespoons vegan butter
- 8 ounces pearl couscous see notes
- 1 cup cherry tomatoes
- 2 1/2 cups broth I used vegan chicken broth
- 1 small red onion diced
- 1 15-ounce can chickpeas drained & rinsed
- 1/4 cup grated vegan parmesan I used Follow Your Heart
- 1-2 cloves garlic finely minced
- 1/3 cup fresh herbs I used a mix of parsley, basil & mint
- 1/4 cup olive oil
- 1 lemon juiced
- 1 tablespoon dijon mustard
- salt & pepper to taste
Equipment
- mixing bowl
Instructions
- Melt the vegan butter in a skillet over medium heat. Pour in the couscous and toast for 2-3 minutes, stirring frequently. Pour in the tomatoes & broth and bring to a boil. Cover, lower the heat and simmer for 12-15 minutes, or until the liquid is absorbed & the couscous is cooked.
- Transfer the couscous & tomatoes to a bowl to cool for 30 minutes (see notes).
- To assemble, add the rest of the ingredients to the couscous and toss until combined. Adjust the salt, pepper & lemon juice if needed.
- Serve right away or cover and place in the fridge to chill.
Video
Notes
- Pearl couscous is different than traditional couscous. It is bigger, takes more cooking liquid and more time to cook.
- If you have the time to make the couscous ahead of time, it is better to let it cool down and then continue to cool in the fridge for 1-2 hours.
Another fabulous recipe that is super easy. Thank you!!
Thanks so much Tracy!