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Spring Veggie Couscous Salad Recipe

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★★★★★

4.5 from 116 reviews

A vibrant and fresh Spring Veggie Couscous Salad featuring roasted heirloom tomatoes, tender asparagus, sweet roasted corn, and crisp cucumber, all tossed in a bright lemon-garlic dressing. Perfect as a light lunch or a side dish, this salad delivers seasonal flavors and a satisfying texture combination.

Ingredients

Scale

Main Ingredients

  • 2 cups pearl couscous (300 grams)
  • 2 cups asparagus (1 bunch / 200 grams), trimmed and chopped
  • 1 cup roasted corn, cob removed (150 grams)
  • 1 cup cucumber, chopped (135 grams)
  • 10 oz baby heirloom tomatoes, halved (284 grams)
  • 3 tbsp parsley, chopped
  • 3 garlic cloves, minced

Dressing Ingredients

  • 1 tsp olive oil (for roasting tomatoes)
  • 2 tbsp olive oil
  • 2 tbsp champagne or sweet white wine vinegar
  • 1 lemon, juiced and zested
  • 1 tsp Flavor God Lemon and Garlic Seasoning
  • 1 tsp salt
  • Salt and pepper, to taste (for roasting tomatoes)

Instructions

  1. Roast Tomatoes: Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil. Toss the halved heirloom tomatoes with 1 teaspoon olive oil and the minced garlic. Season with salt and pepper. Spread them evenly on the prepared baking sheet and roast for 20 minutes until tender and lightly caramelized. Remove from the oven and let them cool.
  2. Prepare Dressing: In a small bowl, whisk together 2 tablespoons olive oil, champagne or sweet white wine vinegar, lemon juice and zest, Flavor God Lemon and Garlic Seasoning, and 1 teaspoon salt to create a zesty dressing.
  3. Cook Couscous: Cook the pearl couscous according to package instructions (typically simmer in boiling water for about 10 minutes until tender). Drain and rinse with cold water to cool and stop the cooking process. Transfer the couscous to a large mixing bowl and toss with the prepared dressing thoroughly.
  4. Cook Asparagus: Place the trimmed asparagus in a microwave-safe dish and cover with a very damp paper towel. Microwave on high for 2 ½ minutes or until the asparagus turns bright green and is tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry before chopping into 1-2 inch chunks.
  5. Combine Salad: Add the roasted tomatoes, cooked asparagus, roasted corn kernels, chopped cucumber, and chopped parsley to the bowl with the dressed couscous. Toss gently until all ingredients are well-coated with the dressing. Adjust seasoning with additional salt if needed.

Notes

  • Roasting the tomatoes adds depth and sweetness to the salad.
  • Microwaving the asparagus keeps it tender yet crisp and bright green.
  • You can substitute pearl couscous with regular couscous, but adjust cooking time accordingly.
  • For a vegan option, ensure the seasoning used is free from animal products.
  • This salad is best served chilled or at room temperature and can be made a few hours in advance for flavors to meld.

Keywords: spring salad, couscous salad, roasted vegetables, asparagus salad, healthy lunch, vegetarian salad, Mediterranean salad

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