Vegan Pearl Couscous Salad with Lemon Vinaigrette and Herbs
Pearl couscous has a satisfying, slightly chewy bite that sets it apart from the finer-grained stuff, and it soaks up a bright lemon vinaigrette like a dream. Every ingredient here is completely plant-based — from the maple syrup-spiked dressing to the generous handful of fresh herbs — so there's no need to swap or substitute a thing. The vinaigrette comes together in minutes with fresh lemon juice, zest, Dijon, and extra-virgin olive oil whisked into a glossy, emulsified pour-over that ties the whole bowl together. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a double hit of parsley and mint give you color, texture, and flavor in every forkful. Letting the couscous cool before tossing is the small but important step that keeps the grains separate and the vegetables from wilting. This makes four servings and holds up beautifully in the fridge for a couple of days, which means it's just as good packed for lunch as it is on the dinner table.
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Learn more →Ingredients
4 servings
For the couscous
- 1 ½ cups pearl couscous (israeli couscous)
- 2 cups water
- ½ tsp salt
- 1 tbsp olive oil
For the lemon vinaigrette
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tsp maple syrup
- ⅓ cup extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 english cucumber, diced (about 1 ½ cups)
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- 2 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Bring 2 cups water, ½ tsp salt, and 1 tbsp olive oil to a boil in a medium saucepan over high heat. Add the pearl couscous, stir once, then reduce the heat to medium-low. Cover and cook until the water is absorbed and the couscous is tender with a slight chew, about 10–12 minutes.
- 2
Spread the cooked couscous onto a large mixing bowl or sheet pan and let it cool for 10 minutes, tossing once or twice so it doesn't clump.
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