Fresh Lemon Herb Couscous Salad
A refreshing and hearty salad featuring pearl couscous, protein-rich chickpeas, juicy tomatoes, and a medley of fresh herbs, all brought together with a tangy lemon-dijon dressing and vegan parmesan. Perfect as a side dish, light lunch, or make-ahead meal.
Equipment
- 1 Stainless Steel Skillet
- 1 Mixing Bowl
- 1 Chef’s Knife
- 1 Grater/Zester
- 1 Citrus Juicer
Ingredients
- 2 tablespoons vegan butter
- 8 ounces pearl couscous see note
- 1 cup cherry tomatoes
- 2 ½ cups vegetable or vegan chicken broth
- 1 small red onion diced
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ cup grated vegan parmesan
- 1 –2 cloves garlic minced
- ⅓ cup fresh herbs parsley, basil, and mint mix
- ¼ cup olive oil
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Toast the Couscous for Extra Flavor: Place a large stainless steel skillet over medium heat and add the vegan butter. Allow it to melt completely, swirling the pan so the bottom is fully coated. Once the butter begins to foam slightly, pour in the dry pearl couscous. Stir continuously with a wooden spoon or heat-safe spatula, ensuring every grain is lightly coated in butter. Continue toasting for 2–3 minutes until the couscous turns a light golden color and emits a warm, nutty aroma. This step deepens the flavor and gives the finished salad a richer, more satisfying taste.
- Simmer with Tomatoes and Broth: Add the whole cherry tomatoes directly into the skillet with the toasted couscous, gently stirring to combine. Slowly pour in the vegetable or vegan chicken broth, being cautious of any steam. Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, immediately cover the skillet with a tight-fitting lid, reduce the heat to low, and let it simmer for 12–15 minutes. The couscous should absorb all the liquid and the tomatoes should soften slightly without losing their shape.
- Cool the Couscous for Perfect Texture: When the cooking time is complete, remove the skillet from the heat and fluff the couscous gently with a fork to separate the grains. Transfer the couscous and tomatoes into a large mixing bowl. Spread the mixture slightly to allow steam to escape. Let it cool at room temperature for at least 30 minutes — this prevents the herbs and dressing from wilting or losing their freshness. For even better results, you can refrigerate it for 1–2 hours before assembling.
- Prepare the Fresh Herb Dressing: While the couscous cools, prepare the bright, zesty dressing. In a small bowl or measuring cup, whisk together the olive oil, freshly squeezed lemon juice, Dijon mustard, and minced garlic until the mixture looks smooth and slightly thickened. Taste and season with salt and pepper according to preference. The dressing should be tangy, aromatic, and well-balanced, with enough acidity to brighten the entire dish.
- Assemble the Salad: Once the couscous has cooled, add the diced red onion, drained chickpeas, grated vegan parmesan, and freshly chopped herbs (parsley, basil, and mint) directly into the mixing bowl. Drizzle the prepared dressing evenly over the ingredients. Using a large spoon or salad tongs, toss the salad gently but thoroughly, making sure every bite contains a little of each component. Taste once more and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
- Serve and Store: You can serve this Lemon Herb Couscous Salad immediately at room temperature for a soft, tender texture, or chill it in the refrigerator for a cool, refreshing bite. This salad makes an excellent side dish for grilled vegetables, roasted proteins, or as a satisfying plant-based main. Store leftovers in an airtight container in the fridge for up to 4 days — the flavors will continue to meld and intensify over time.
Notes
- Pearl couscous (also called Israeli couscous) is larger than traditional couscous and requires more liquid and cooking time.
- Toasting couscous in vegan butter before simmering enhances its flavor and gives it a light, nutty aroma.
- Fresh herbs are essential — parsley adds brightness, basil brings sweetness, and mint offers cooling freshness.
- Use high-quality olive oil for the dressing to ensure a smooth, well-rounded flavor.
- The salad tastes even better after a few hours in the fridge as the flavors meld together.
- For a gluten-free alternative, try replacing pearl couscous with cooked quinoa.
- This dish is naturally dairy-free, plant-based, and rich in fiber and plant protein.