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This lemon herb vegan pearl couscous salad, also known as Israeli couscous salad, is vibrant with lots of fresh vegetables and a zesty homemade lemon vinaigrette. It’s flavor-packed with ripe, juicy cherry tomatoes, crisp cucumbers, fresh parsley, basil, and dill. Top it all off with crispy pan-fried garlic chickpeas!
Why You’ll Love This Vegan Couscous Salad
This lemon pearl couscous salad is easy to whip up. It’s filling enough to enjoy as a full meal but can also be served as a side dish, similar to my vegan caesar salad. It’s fresh and citrusy making it a great recipe for Spring or Summer.
Emily’s Recipe Notes:
- Tons of Fresh Vegetables: Use ripe cherry tomatoes, fresh herbs, and crispy cucumbers for a variety of textures and flavors.
- Easy Homemade Black Pepper Lemon Dressing: This vegan couscous salad is flavored with zesty lemons, garlic, and high-quality extra virgin olive oil.
- Simple Recipe Hearty Enough for Dinner or as a Main Dish: The crispy chickpeas add a crunchy texture and lots of plant-based protein to keep you full!
- No Oven Required: This recipe uses the stove but not the oven, perfect for warmer weather!
What is Pearl Couscous?
Pearl couscous, often referred to as Israeli couscous or giant couscous, is a type of wheat pasta that originates from Israel. Its shape and size is similar to other small pasta like pastina or orzo, however, pearl couscous is toasted which gives it a delicious nutty flavor.
Pearl couscous can be found at your local grocery store. I bought mine from Trader Joe’s.
Ingredients
Ingredient Highlights & Substitutions
This vegan Israeli couscous salad is made with simple ingredients. While there may seem like this recipe has a lot of ingredients, each one adds a layer of extra flavor to the dish!
Israeli Couscous / Pearl Couscous
This is the base of the salad. Find it in the grain or international aisle of most grocery stores.
Vegetable broth
Cooking the couscous in vegetable broth adds extra flavor.
Red Onion
Adds sharpness and crunch. Can swap with shallots.
Cherry TOmatoes or Grape Tomatoes
Use either variety for sweetness and color.
English Cucumber
Provides freshness and crunch without excess seeds.
Fresh Herbs (Parsley, Basil, Dill)
Brings brightness and flavor.
Lemons, Garlic, Salt & pepper
Fresh lemon juice brightens the salad. Fresh garlic flavors the dressing; garlic powder also works. Both salt and pepper enhance all the flavors.
Canned Chickpeas (Garbanzo Beans)
Adds protein and texture. White beans can substitute.
Optional Add-Ins
- Greens (Spinach, Arugula): For extra nutrients and flavor.
- Toasted Pine Nuts: Adds nuttiness and crunch.
Helpful Equipment
- Medium Pot- for the pearl couscous
- Small or Medium Saute Pan- for the chickpeas
- Small Mixing Bowl or Mason Jar- for the dressing
Step By Step Guide
🎥 *Video Tutorial is Above the Recipe Card Below!*
Cooking the Pearl Couscous:
Add the olive oil and red onion to a pot. Cook for 2-3 minutes. Then, add the dry, uncooked pearl couscous to the pot and saute in the onions for 1-2 minutes to slightly brown it.
Reduce the heat to low, add the vegetable stock, and simmer covered until the couscous absorbs the liquid (about 15 minutes). Fluff with a spoon or fork when done.
Black Pepper Lemon Dressing
Add all the ingredients for the dressing into a glass jar with a lid or a glass measuring cup. Shake well to combine.
Shake well to combine and store in the fridge until ready to use.
Assembling the Couscous Salad
Add olive oil to a pan over medium heat. Add the drained chickpeas (patted dry with a paper towel). Sprinkle on the salt, pepper, and garlic powder and cook for 5-10 minutes until crispy.
Place the cooked couscous in a serving bowl or large mixing bowl. Add the veggies and herbs on top.
Toss the cooked couscous with the chopped cucumber, tomatoes, parsley, basil and dill in the large bowl.
Pour on the dressing and toss to coat everything.
Place the crispy chickpeas on top and enjoy!
Serving the Vegan Couscous Salad
This lemony couscous salad is ready to eat once you toss the couscous with the salad dressing!
Garnish with a squeeze of lemon juice, lemon zest, more fresh basil, and more salt or freshly ground black pepper to taste. You can even top everything off with a bit of red pepper flakes for a spicy kick!
It can be served cold, at room temperature, or warm.
Storage
The great thing about this salad is that it tastes even better the next day, perfect for meal prep! The longer the pearl couscous sits with the lemon dressing and fresh herbs, the more the flavors will develop.
It stores excellently in the fridge, too! Place it in an airtight container and keep refrigerated for 5-6 days. I don’t recommend freezing it.
Tips from Emily’s Kitchen
- Use a low-sodium vegetable broth:
This will help you control the amount of salt in the salad. - Use fresh, good-quality produce and herbs:
For the best flavor be sure to use ripe cherry tomatoes, fresh cucumbers and herbs. - Season to taste:
Add more lemon juice, salt, and pepper to your specific liking!
FAQ
Cucumbers, tomatoes, red bell pepper, onion or shallot, and greens like arugula all go well with couscous. Other vegetables that would go well with pearl couscous are black olives, Kalamata olives, and sun-dried tomatoes!
Yes, regular couscous can be swapped for the Israeli couscous in this recipe. However, follow a 1:1 cooking ratio for the couscous and liquid. So if using 1 1/2 cups of couscous, you’ll want to use 1 1/2 cups of vegetable broth. Follow the instructions written in the recipe below.
More Vegan Recipes & Sides To Try
Lemon Herb Pearl Couscous Salad (Vegan)
Rate this RecipeIngredients
Pearl Couscous:
- 1 tbsp extra virgin olive oil or vegan butter
- ½ cup red onion or 1 small shallot, 70g – diced
- 1 ½ cups dried pearl (Israeli) couscous, 227g
- 1 ¾ cups low-sodium vegetable stock, 14 oz / 415 ml
Salad:
- 1 cup diced english cucumber, 150g (about ½ a large cucumber)
- 1 cup halved cherry tomatoes, 160g
- 1 tbsp chopped fresh dill, 5g
- ¼ cup chopped fresh basil, 10g – packed
- ½ cup chopped fresh flat leaf parsley, 18g
Crispy Chickpeas:
- 1 tbsp extra virgin olive oil
- 15 oz cooked garbanzo beans, drained, washed and patted dry
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
Simple Lemon Dressing:
- 1 tbsp lemon zest, about 1 ½ lemons
- 3 tbsp fresh lemon juice, about 1 large lemon
- ¼ cup extra virgin olive oil
- 1 clove garlic, grated (or sub ¼ tsp garlic powder)
- ¼ tsp fresh ground black pepper
- ½ tsp sea salt
- 1 tsp agave nectar or maple syrup
- 1 tsp dijon or yellow mustard, optional to help emulsify the dressing
Instructions
Pearl Couscous:
- In a medium sized pot over medium-low heat, add the olive oil and red onion. Cook for 2-3 minutes or until the onion starts to become translucent.1 tbsp extra virgin olive oil or vegan butter, ½ cup red onion or 1 small shallot
- Add the dry, uncooked pearl couscous to the pot and cook with the onions for 1-2 minutes to slightly brown it.1 ½ cups dried pearl (Israeli) couscous
- Reduce the heat to low, add the vegetable stock, and simmer covered until the couscous absorbs the liquid (about 10-15 minutes). Fluff with a spoon or fork when done.1 ¾ cups low-sodium vegetable stock
- While the couscous cooks, prep the veggies & herbs by chopping them.
Make the Lemon Dressing
- Add all the ingredients for the dressing into a glass jar with a lid or a glass measuring cup.1 tbsp lemon zest, 3 tbsp fresh lemon juice, ¼ cup extra virgin olive oil, 1 clove garlic, ¼ tsp fresh ground black pepper, ½ tsp sea salt, 1 tsp agave nectar or maple syrup, 1 tsp dijon or yellow mustard
- Shake the ingredients well to combine. Set aside or place in the fridge until ready to serve.
Make the Chickpeas
- Add olive oil to a pan over medium heat. Add the drained chickpeas (patted dry with a paper towel). Sprinkle on the salt, pepper and garlic powder. Pan-fry for 5-10 minutes over medium heat until browned, crispy and slightly charred.1 tbsp extra virgin olive oil, 15 oz cooked garbanzo beans, ¼ tsp sea salt, ¼ tsp ground black pepper, ¼ tsp garlic powder
Assembly
- Toss the cooked couscous with the chopped cucumber, tomatoes, parsley, basil, dill and crisp chickpeas. Pour on the dressing and toss to coat everything.1 cup diced english cucumber, 1 cup halved cherry tomatoes, 1 tbsp chopped fresh dill, ¼ cup chopped fresh basil, ½ cup chopped fresh flat leaf parsley
- Garnish with a squeeze of lemon juice, and more salt or fresh ground black pepper to taste.
Video
Recipe notes
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I made this on Sunday, and it is delicious; light enough to be a great option in this hot, humid weather, but substantial enough to serve as a filling meal.
This is very good. Making this a second time for a pot luck at work. It’s a hit! The first time i used split chickpeas which blend in well with the couscous. I didn’t have any on hand this time and used canned (skip the roasting part). it’s good either way.