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Spring Veggie Couscous Salad Recipe

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★★★★★

4.6 from 106 reviews

A vibrant and refreshing Spring Veggie Couscous Salad combining roasted heirloom tomatoes, tender asparagus, sweet roasted corn, and crisp cucumber, all tossed with pearl couscous and a zesty lemon-garlic dressing. Perfect as a light lunch or a colorful side dish.

Ingredients

Scale

Couscous Base

  • 2 cups pearl couscous (300 grams)

Vegetables

  • 2 cups asparagus (1 bunch / 200 grams), trimmed and chopped
  • 1 cup corn, roasted on the cob and cob removed (150 grams)
  • 1 cup cucumber, chopped (135 grams)
  • 10 oz baby heirloom tomatoes, halved (284 grams)

Dressing & Seasoning

  • 3 tbsp parsley, chopped
  • 3 garlic cloves, minced
  • 1 tsp olive oil (for roasting tomatoes)
  • 2 tbsp olive oil (for dressing)
  • 2 tbsp champagne or sweet white wine vinegar
  • 1 lemon, juiced and zested
  • 1 tsp Flavor God Lemon and Garlic Seasoning
  • 1 tsp salt (plus more to taste)
  • Salt and pepper for roasting tomatoes

Instructions

  1. Roast Tomatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with aluminum foil. Toss the halved heirloom tomatoes with 1 teaspoon of olive oil and the minced garlic. Season with salt and pepper to taste. Spread evenly on the baking sheet and roast for 20 minutes until tender and aromatic. Remove from oven and set aside to cool.
  2. Prepare Dressing: In a small bowl, whisk together 2 tablespoons of olive oil, champagne or sweet white wine vinegar, lemon juice and zest, Flavor God Lemon and Garlic Seasoning, and 1 teaspoon of salt until well combined. This will infuse the salad with a bright, tangy flavor.
  3. Cook Couscous: Cook the pearl couscous according to the package instructions until tender. Drain and rinse with cold water to stop cooking and cool it down. Transfer couscous to a large bowl and toss with the prepared dressing to evenly coat the grains.
  4. Cook Asparagus: Trim the asparagus and place it in a microwave-safe dish. Cover with a very damp paper towel. Microwave on high for 2 and a half minutes until the asparagus turns bright green and is tender-crisp. Immediately plunge the asparagus into an ice bath to halt cooking, then drain and pat dry. Chop into 1 to 2 inch pieces.
  5. Toss Salad: Add the chopped asparagus, roasted corn, cooled roasted tomatoes, chopped cucumber, and parsley to the couscous. Gently toss everything together until well combined and coated with the dressing. Taste and add more salt if desired before serving.

Notes

  • Roasting the tomatoes brings out a deep flavor and sweetness that balances the fresh vegetables.
  • The microwave method for asparagus helps retain its vibrant color and crisp texture.
  • You can substitute pearl couscous with regular couscous or quinoa for a different texture.
  • For extra protein, consider adding chickpeas or grilled chicken.
  • Use fresh lemon juice and zest for the best bright, fresh flavor.
  • This salad can be made ahead and stored in the refrigerator for up to 2 days; toss gently before serving.

Keywords: spring salad, couscous salad, roasted veggies, asparagus salad, healthy lunch, Mediterranean salad, lemon garlic dressing

Find it online: https://kitchenbyclara.com/spring-veggie-couscous-salad-recipe/