This simple and bright lemon couscous salad is the perfect light and bright side dish. Lemony couscous is tossed with tender asparagus, savory chickpeas, lots of fresh herbs and a bright and citrusy vinaigrette.
Lemon Couscous Salad
This is one of those salads that is simple and full of fresh flavor. Couscous cooks up in minutes and takes on any flavors you add to it. For this recipe, spring flavors were inspired with snappy asparagus, fresh herbs and a bright citrus vinaigrette.
For every 1 cup of dried couscous, you need 1 1/4 cup of liquid. Because couscous takes on flavors well, use a low sodium vegetable or chicken stock for added flavor.
Asparagus: Simply steamed, blanched or grilled until just tender.
Chickpeas: Adds more substance and texture to the salad. You can also substitute white beans or cannellini beans for a creamier texture.
Fresh Herbs: Fresh mint, parsley and green onions.
Lemons: Both the juice and zest are used in the vinaigrette.
Couscous Salad Variations
- Add crumbled feta or goat cheese.
- Toss in other vegetables, such as peas, wilted spinach or arugula.
- Add thinly shaved brussels sprouts
- Mix in slivered toasted almonds or toasted pine nuts for crunch.
Lemony Couscous Salad with Chickpeas and Asparagus
- 1/3 cup olive oil
- 1 teaspoon honey
- 1 lemon zested and juiced
- ½ teaspoon dried oregano
- Salt and pepper to taste
- ¾ cup water or vegetable stock
- ½ cup uncooked couscous
- 5-6 asparagus grilled or blanched and chopped into 1-2 inch pieces
- 1 cup cooked chickpeas
- 2-3 green onions thinly sliced
- Small bunch of fresh mint leaves roughly chopped
- Small bunch parsley leaves roughly chopped
- Whisk the vinaigrette ingredients in a bowl and taste for seasoning. You can also add all the ingredients to a mason jar and shake until well combined.
- Boil the water or vegetable stock in a small pot and once boiling, pour in couscous and stir once. Turn off the heat and cover the pot and allow couscous to steam for 5-7 minutes. The couscous will be done when all the liquid has been absorbed. Use a fork and fluff the couscous. Let couscous cool for a few minutes.
- Assemble salad by adding cooked couscous in a large bowl along with asparagus, chickpeas, green onions and fresh herbs.
- Add a few tablespoons of vinaigrette and toss to combine. Taste for seasoning and add more vinaigrette if desired.