Simple Vegetarian Couscous Salad. Are you looking for a simple yet versatile salad? Look no further, this Couscous Salad is perfect for not only meal prep but can act as a side dish or even light dinner, it is even vegetarian! This Couscous Salad is packed full of healthy ingredients, so you can feel good about what you are eating.
Toasting The Couscous
Israeli Couscous is my go-to for this salad. This type of couscous is larger than the average or regular couscous, with a soft chewy texture, picture tiny little pearls of pasta! Israeli Couscous has a very satisfying texture, I know it won’t disappoint if you give it a try!
I like to toast my couscous first. When toasting the couscous, I heat the pan over medium heat with butter, add the dried couscous, and then toast until golden brown. Next, I add water, I use water instead of stock because a lot of flavors is added later in the dressing.
The liquid will cook out and absorb into the couscous and you are left with the perfect texture. I like to rinse mine with cool water before adding it to the salad.
Roasting The Asparagus
Asparagus is in season and I am loving it! My favorite way to eat asparagus is always roasted. Start by washing your asparagus and chopping off the tough ends. How much you need to cut off depends on the size of the asparagus and how tough the ends are. Generally if it is pretty thick, I will cut a few inches off. The thinner, more tender asparagus doesn’t need much taken off.
Drizzle with olive oil and sprinkle with salt and pepper. I used Moire’s Life for my olive oil, as I just love it! Roast until it is barely tender. Don’t overdo it!
Putting Together The Simple Vegetarian Couscous Salad
Drizzled with a red wine poppyseed vinaigrette, this salad is not only light and tasty, but filled with green cucumber crescents and radishes, adding vibrant color to every bite.
The Finished Simple Vegetarian Couscous Salad
Fresh Cucumber slices
Do you love salads like I do? Let me give you a few other suggestions I have posted recently. There are a lot of great options here, so look around!
- My Superfoods Salad is one of my favorites. It is loaded with so much goodness, I think you will really love it!
- I love this Berry and Nut Salad I recently posted. It is also loaded with so much goodness!
- I know this Shrimp Buddha Bowl isn’t a salad, but with all the veggies in it, it might as well be!
Simple Vegetarian Couscous Salad
- 1 1/2 cups Israeli couscous
- 2 tablespoons butter
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1-2 pounds asparagus spears
- 2 tablespoons olive oil
- 1 1/2 cups cucumbers, sliced
- 1 1/2 cups spring peas, cut in thirds
- 3/4 cup radishes, cut into wedges
- Preheat oven to 400 degrees. While the oven is preheating, heat your skillet over medium heat. Add butter and allow it to melt and heat with the pan. Add your couscous. Mix for a few minutes, allowing the couscous to toast. Next pour in your water, be careful as it will steam quite a bit. Reduce heat to medium-low. Stir occasionally until it has absorbed all the liquid. While it is cooking, cut the tough ends off your asparagus. Place on a parchment-lined sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Move to the oven and bake until it is just tender. Don't overdo it! The asparagus and couscous should finish at about the same time. You can either serve this warm or allow the asparagus to cool and rinse the couscous with cold water.Combine all ingredients and drizzle generously with the red wine vinaigrette. It is delicious served the day of, or you can use it for meal prep as well. It holds well for up to 3 days. The couscous will absorb a lot of the dressing though, so it might dry a little in a few days. If this happens, make another half batch of the dressing and drizzle again. Now, sit back and enjoy. You deserve it!
Red Wine Poppyseed Vinaigrette
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup honey or sugar
- 1 teaspoon dry mustard
- 1 teaspoon dijon mustard if you prefer, you can always use 2 teaspoons dijon mustard
- 2 teaspoons poppyseeds
- Combine all ingredients in small bowl or canning jar, like I do.Mix well. You can use it right away, or store in an airtight container for up to 5 days.Now, sit back and enjoy. You deserve it!