If you’re searching for a vibrant, wholesome dish that brings both comfort and nutrition to your table, look no further than this vegan pearl couscous recipe. Pearl couscous, also known as Israeli couscous, is beloved for its delightful chewy texture and versatility.
When paired with fresh vegetables, aromatic spices, and a zesty lemon dressing, it transforms into a meal that’s perfect for lunch, dinner, or as a crowd-pleasing side.
Whether you’re new to plant-based cooking or a seasoned vegan chef, this recipe is designed to be accessible, satisfying, and bursting with flavor.
What makes this dish extra special is how easily it adapts to what you have on hand. You can mix and match veggies, add a handful of fresh herbs, or toss in some crunchy nuts for extra texture.
Plus, it’s as beautiful to look at as it is delicious to eat! Let’s dive in and discover why this vegan pearl couscous will become a staple in your kitchen.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes, perfect for busy weeknights or meal prep.
- Customizable: Use your favorite seasonal vegetables, legumes, or herbs to make it your own.
- Hearty and nutritious: Packed with fiber, plant protein, vitamins, and minerals from whole-food ingredients.
- Beautiful presentation: The plump, glistening pearls of couscous and colorful veggies make this dish irresistible.
- Meal-prep friendly: Stays fresh for days in the fridge and tastes even better as leftovers.
- Allergy-friendly: Naturally dairy-free, egg-free, and can be made gluten-free by substituting with gluten-free pearl couscous.
“This vegan pearl couscous is my go-to for effortless lunches and vibrant dinner bowls. It’s the kind of food that just makes you feel good!”
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pearl couscous | 1 1/2 cups (about 250g) | Also called Israeli couscous |
| Vegetable broth | 2 1/4 cups | Enhances flavor, can use water |
| Chickpeas (cooked, drained and rinsed) | 1 can (15 oz) or 1 1/2 cups | For protein and texture |
| Cherry tomatoes | 1 cup, halved | Grape tomatoes also work |
| Cucumber | 1 cup, diced | Persian or English cucumber preferred |
| Red bell pepper | 1, diced | Or use yellow/orange for variety |
| Red onion | 1/4 cup, finely chopped | Optional, for a mild kick |
| Fresh parsley | 1/3 cup, chopped | Or use cilantro or basil |
| Lemon juice | 3 tbsp (about 1 lemon) | Freshly squeezed |
| Extra-virgin olive oil | 3 tbsp | For richness and flavor |
| Garlic | 2 cloves, minced | Or 1/2 tsp garlic powder |
| Ground cumin | 1/2 tsp | Adds warmth |
| Smoked paprika | 1/2 tsp | Optional, for smoky depth |
| Salt & pepper | To taste | |
| Toasted pine nuts or slivered almonds | 1/4 cup | Optional, for crunch |
Equipment
- Medium saucepan
- Large mixing bowl
- Wooden spoon or spatula
- Fine-mesh strainer
- Chef’s knife
- Cutting board
- Citrus juicer (optional)
- Measuring cups and spoons
Instructions
- Toast the pearl couscous for flavor.Set a medium saucepan over medium heat. Add the dry pearl couscous and toast for 2-3 minutes, stirring constantly, until it turns lightly golden and gives off a nutty aroma.
This step adds extra depth to the finished dish.
- Cook the couscous.Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and cover.
Simmer for 10-12 minutes, stirring occasionally, until the couscous is just tender and the liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare the vegetables and herbs.While the couscous cooks, dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and chop the fresh parsley.
Measure out the chickpeas and toast the pine nuts or almonds in a dry skillet for 2-3 minutes, if using.
- Make the lemon garlic dressing.In a small bowl, whisk together the lemon juice, olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning as desired.
- Combine everything.Transfer the cooked couscous to a large mixing bowl. Add the chickpeas, tomatoes, cucumber, bell pepper, red onion, and parsley.
Pour over the dressing and toss well to combine, ensuring the couscous is evenly coated.
- Finish and serve.Top with the toasted pine nuts or slivered almonds for added crunch. Serve warm, at room temperature, or chilled.
Garnish with extra parsley and lemon wedges if desired.
Tips & Variations
- Mix up your protein: Swap out chickpeas for white beans, black beans, or even lentils for a different taste and texture.
- Try other veggies: Roasted zucchini, sautéed mushrooms, or grated carrot work beautifully in this salad.
- Make it gluten-free: Substitute with gluten-free pearl couscous or small gluten-free pasta, and follow the package cooking instructions.
- Add leafy greens: Toss in a handful of arugula, baby spinach, or kale for extra nutrition and color.
- Get creative with herbs: Fresh mint, dill, or cilantro can add a new layer of flavor.
- Meal-prep tip: Store the couscous and veggies separately from the dressing if making in advance. Mix together just before serving.
“Don’t be afraid to play with the ingredients. Pearl couscous is a perfect blank canvas for all your favorite flavors.”
Nutrition Facts
| Nutrient | Per Serving (1/4 of recipe) |
|---|---|
| Calories | 350 |
| Protein | 10g |
| Fat | 11g |
| Carbohydrates | 51g |
| Fiber | 7g |
| Sugar | 5g |
| Sodium | 580mg |
| Vitamin C | 35% DV |
| Iron | 20% DV |
Nutrition values are approximate and may vary based on ingredient brands and portion sizes.
Serving Suggestions
- As a main course: Serve a generous scoop of vegan pearl couscous alongside a simple green salad or roasted vegetables for a satisfying lunch or dinner.
- As a side dish: Pair with vegan protein mains like grilled tofu, falafel, or stuffed peppers for a hearty meal.
- For meal prep: Pack individual portions into containers for grab-and-go lunches. The flavors meld beautifully after chilling overnight.
- At a potluck or picnic: This couscous salad travels well and is sure to be a crowd-pleaser at gatherings.
- With dips and spreads: Enjoy with a side of creamy hummus or baba ganoush for a Middle Eastern-inspired feast.
If you love the fresh, bright flavors in this recipe, you might also enjoy our Air Fryer Granola Recipe for a crunchy snack, or try a sweet treat like the Almond Cashew Clusters Recipe. For a creative plant-based side, check out the Allens Green Beans Recipe as well!
Conclusion
This vegan pearl couscous recipe is more than just a side; it’s a celebration of texture, color, and flavor that brings people together around the table. Whether you’re preparing it for a quick solo meal or a festive gathering, you’ll find that its versatility and crowd-pleasing appeal make it a dish you’ll return to again and again.
Plus, with its nourishing ingredients, it’s a feel-good choice for any occasion.
Don’t hesitate to personalize this recipe with your favorite veggies, herbs, or proteins. The possibilities are endless!
Cooking should be joyful and empowering, and with dishes like this, it’s easy to see how simple, wholesome ingredients can create something truly memorable. Enjoy your vegan pearl couscous, and let it inspire more plant-based creativity in your kitchen!
📖 Recipe Card: Vegan Pearl Couscous Salad
Description: A flavorful and colorful vegan pearl couscous salad packed with fresh vegetables and zesty lemon dressing. Perfect as a light lunch or a side dish for dinner.
Prep Time: PT15M |
Cook Time: PT15M |
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 cup pearl couscous
- 1 1/2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring vegetable broth to a boil in a medium saucepan.
- Add pearl couscous, reduce heat, and simmer uncovered for 10 minutes until tender.
- Drain any excess liquid and let couscous cool for 5 minutes.
- In a large bowl, combine couscous, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Pour dressing over couscous mixture and toss to combine.
- Serve chilled or at room temperature.
Nutrition: Calories: 230 kcal | Protein: 6 g | Fat: 7 g | Carbs: 36 g
