Vegetarian Vegan Pearl Couscous Salad with Lemon Vinaigrette and Herbs

Total time40 min

Prep time15 min

Cook time15 min

5.0

(19)

Vegetarian Vegan Pearl Couscous Salad with Lemon Vinaigrette and Herbs

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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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