Spring Couscous Salad with Lemon Vinaigrette
This Spring Couscous Salad with Lemon Vinaigrette is a vibrant, refreshing dish packed with seasonal veggies, fluffy couscous, and a deeply flavorful, tangy-sweet vinaigrette that ties it all together.
Servings: 4
Equipment
- Medium Saucepan
- Baking Sheet
- Mixing Bowl
Ingredients
Spring Couscous Salad
- 3 tbsp Olive Oil Divided
- 1 cup Dry Pear Couscous To make this gluten-free use quinoa or other gluten-free grain.
- 2 cups Vegetable Broth or Vegan Chicken Brother
- 1 Shallot Diced
- 4 cloves Garlic Minced
- 1 bunch Asparagus
- 1 tsp Sea Salt
- 1 cup Snap or Snow Peas
- 1 cup Arugula or Other Spring Green Loosely packed
- ¼ cup Basil Chopped
- ¼ cup Mint Chopped
- ¼ cup Dill Chopped
Lemon Vinaigrette
- ¼ cup Lemon Juice
- 1 tbsp Lemon Zest About the zest of 1 lemon
- 1 clove Garlic Minced
- 1 tsp Dijon Mustard
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 tbsp Nutritional Yeast
- 1 tsp Agave or Maple Syrup
- ⅓ cup Olive Oil
- ½ tsp Fresh or Dried Thyme Optional
Instructions
Spring Couscous Salad
- In your medium saucepan, heat about 2 tablespoons olive oil over medium-high until just shimmering. Add the pearl couscous and toss around to toast, the couscous pearls should turn a nice golden brown.
- After the couscous is toasted, add the 2 cups of broth. Bring to a boil, then turn the heat to low. Cover and cook for 12 to 15 minutes or until the pearl couscous is tender. Remove from the heat. Toss with a splash of olive oil, and gently fluff or mix the couscous and set aside to cool.
- Next, trim your asparagus. Take 1 stalk of asparagus and apply a little pressure on the end of the stalk, where the stalk naturally breaks, and break the stalk. The bottom part that breaks off is tough, through it out. Then take the remaining asparagus and cut the bottom off at the same point as the end broke off. Then cut all the stalks at an angle, into about 1-inch pieces.
- Place your medium or large saute pan over medium heat. Add 1 tbsp of olive oil and let heat up. Add your shallot and let it cook for 3 to 5 minutes until it starts to become translucent. Then add your garlic and cook for another 30 seconds to a minute. Now add your asparagus and 1 tsp of salt and cook for 3 to 4 minutes, just until the asparagus is a bright green color but still retains its crunch.
- Place the asparagus in a single layer on your baking sheet, then cook in the oven for 5 minutes, take out and toss, so the asparagus cooks evenly. Return to the oven for another 3 to 5 minutes.
- While the asparagus is roasted, trim your snap peas. Trim off the ends and cut the peas into thirds, at an angle to match the asparagus.
- Next, chop your greens and herbs, and set aside.
Lemon Vinaigrette*
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste. Also adjust for salt, pepper, and sweetener. Add the thyme, if desired, and season to taste.
- Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
Finish the Couscous Salad
- Finally, combine your couscous, asparagus, peas, greens, and herbs in a large mixing bowl. Then add the lemon vinaigrette and toss to combine.
- Refrigerate your couscous salad for at least an hour before serving.
- This will keep in an airtight container in the fridge for 2 to 3 days.
Notes
*See my full post on the Lemon Vinaigrette