Description
A fresh and vibrant Spring Pearl Couscous Salad featuring tender roasted asparagus, crispy chickpeas, marinated artichoke hearts, and a zesty lemon-dill dressing. This easy-to-make salad combines pearl couscous with fresh herbs, pistachios, and optional vegan feta for a satisfying and nutritious vegetarian dish perfect for a light lunch or side.
Ingredients
Salad Ingredients
- 1 bunch asparagus, chopped
- 18 oz canned chickpeas, drained and rinsed
- 6 marinated artichoke hearts, chopped
- 1 cup fresh dill, chopped
- 1 cup fresh parsley, chopped
- ¼ cup pistachios (or nut of choice), chopped
- ¼ cup vegan feta (optional)
- 1 cup pearl couscous
- 1¼ cup vegetable broth (or more as needed)
Dressing Ingredients
- 2 lemons, juiced
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- 1 tbsp dijon mustard
- 1 tsp fresh dill, chopped
- 1 tsp maple syrup
- Salt and pepper, to taste
Instructions
- Cook the Couscous: Prepare the pearl couscous according to package directions, substituting vegetable broth for water to add extra flavor. Once cooked, set aside to cool slightly before assembling the salad.
- Roast Asparagus and Chickpeas: Preheat your oven to 400°F (200°C). On a baking sheet, arrange the chopped asparagus and rinsed chickpeas, toss with olive oil if desired, and season with salt and pepper. Roast in the oven for 15 to 20 minutes until the chickpeas become slightly crispy and the asparagus is tender.
- Prepare the Dressing: In a measuring cup or small bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, chopped fresh dill, maple syrup, salt, and pepper until smooth and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooked pearl couscous, roasted asparagus and chickpeas, chopped dill and parsley, marinated artichoke hearts, vegan feta (if using), and chopped pistachios. Drizzle the lemon-dill dressing over the salad and toss gently to combine all ingredients well.
- Serve: Enjoy the salad immediately for the freshest taste, or refrigerate for up to 3 days for convenient meal prep.
Notes
- You can substitute pistachios with walnuts or almonds if preferred.
- For a non-vegan option, regular feta cheese can be used instead of vegan feta.
- If you want a nuttier couscous, lightly toast it in a dry skillet before cooking.
- Add more vegetable broth while cooking the couscous if needed for softer texture.
- The salad can be served warm or chilled according to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
