Spring Vegetable Couscous
Updated
Updated
This Spring Vegetable Couscous recipe is loaded with beautiful green asparagus, baby peas, and sugar snap peas and can be served as a side to any protein or also great for a vegetarian main meal. It’s light, yet filling and so flavorful!
More recipes with couscous to try include our Eggplant and Basil Couscous and Cherries and Apple Couscous.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Israeli Couscous with Spring Vegetables
This couscous recipe includes some of my favorite green vegetables – asparagus, baby peas, sugar snap peas, and scallions – really embracing springtime! The couscous absorbs flavorful veggie broth as it cooks, while lemon juice and zest give the dish a bright citrusy element. It’s so tasty.
It’s very easy to make and ready in just 30 minutes, perfect as a side to pork, steak, or chicken, or simply add in some protein for an all-in-one main meal.
What is Couscous?
Most people think couscous is a grain, but it’s actually a pasta made of semolina wheat and water. It’s extremely versatile and can be flavored in so many ways, then served on its own or used in soups and salads. There are three main types of couscous: Moroccan couscous, Lebanese couscous, and Israeli couscous (used in this recipe.)
Ingredients Needed
This couscous salad is made with a 4 fresh green spring veggies, aromatics, and a few pantry staples.
(Scroll down to the recipe card below for details and measurements.)
- Olive oil – The base of the dressing providing richness and necessary moisture.
- Garlic – For aromatics and flavor.
- Lemon juice and Zest – Provides a light, bright, citrusy taste.
- Israeli Couscous – Also known as pearl couscous, this has a mild, neutral taste, and a slightly chewy texture, similar to barley.
- Vegetable broth – The uncooked couscous absorbs the veggie as it cooks, adding an extra layer of flavor.
- Asparagus – Fresh thin asparagus spears are trimmed and cut into 1-inch pieces. They add a nice earthy flavor.
- Sugar snap peas – They should be cut into 1/2-inch pieces.
- Baby peas – Frozen baby peas, fully thawed.
- Scallions – Provides a subtle, peppery onion flavor.
- Parmesan cheese – Freshly grated Parmesan sprinkled on top is the perfect finishing touch.
How to Make Spring Vegetable Couscous
This simple and flavorful salad comes together in just 30 minutes.
(Scroll below to the printable recipe card for details and measurements.)
- Make the dressing. In a small bowl, whisk together some olive oil, minced garlic, lemon juice, and lemon zest.
- Cook couscous. In a medium pot, add a bit of olive oil over medium heat. Add couscous and a dash salt; sauté until most of couscous is golden brown. Add the vegetable broth and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, adding more broth by tablespoonfuls if too dry.
- Sauté the vegetables. In the meantime, heat remaining olive oil over high heat in a large nonstick sauté pan. Add asparagus, sugar snap peas, peas, and remaining minced garlic. Sprinkle with salt and pepper; sauté until crisp-tender. Transfer vegetables to a large bowl.
- Combine. Add couscous to bowl with vegetables. Drizzle dressing over. Add scallions and cheese; toss. Season with salt and pepper. Serve right away or at room temperature.
Serving Suggestions
We love this salad paired with our favorites off the grill in the summer, but it’s a wonderful year-round side and always top of mind when I’m hosting a brunch. It pairs well with Baked Chicken Breast, Turkey Burgers, and Grilled Eggplant.
Storing Leftovers
Any leftovers should be stored in an airtight container in the refrigerator. It will keep for 3-4 days. Reheat in the microwave until warmed through, adding in a touch more veggie broth to loosen.
More Springtime Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Spring Vegetable Couscous
Ingredients
- 4 tablespoons extra virgin olive oil, , divided
- 2 cloves garlic, , minced and divided
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 & 1/3 cups Israeli (Pearl) Couscous
- 1 & 3/4 cups vegetable broth
- 14 ounces (about 2 1/2 cups) thin asparagus spears, , trimmed and cut into 1-inch pieces
- 8 ounces (about 2 1/2 cups) sugar snap peas, , cut into 1/2-inch pieces
- 1 cup frozen sweet peas, , defrosted
- 1/3 cup finely diced scallions
- 1/2 cup grated Parmesan cheese
Instructions
- In a small bowl, whisk 2 tablespoons oil, 1 garlic clove, lemon juice, and lemon zest; set dressing aside.
- In a medium pot, heat 1 tablespoon oil over medium heat. Add couscous and a dash salt; sauté until most of couscous is golden brown, about 3 minutes. Add the vegetable stock, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
- In the meantime, heat remaining 1 tablespoon oil over high heat in a large nonstick sauté pan. Add asparagus, sugar snap peas, peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to a large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add scallions and cheese; toss. Season with salt and pepper. Serve right away or at room temperature.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I was at a bridal shower today, and they had this recipe, but made with baby kale and a yogurt vinaigrette. I couldn’t stop eating it!!
This looks so simple yet so delicious! Can’t wait to try!
I love couscous but have never tried Israeli couscous, this dish looks devine, yeah in my household this recipe will serve 2, I can´t control myself with dishes as healthy and tasy as this one :)
Amy,
Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
I appreciate it!
Seriously, mouth watering right now. There is something so amazing about Israeli couscous. And it’s so versatile. As seen above. I think your next venture should be long-distance food delivery. Just a thought.
Well, if we’re in the business of renaming our blogs based on what we eat…I’d say Pumpkin, Chocolate Chip Cookies, and Kale would be an apt renaming for Eats Well With Others. :P
Though I do love peas and asparagus. So I’d have to find a way to mix them in there too.
Love fresh green meals like this!
This looks fantastic! Anything that combines asparagus, peas, and lemon is sure to make me crave it!
Thanks, Mary!
I was just talking to someone about if it’s even possible to find fresh, still-in-the-pod-waiting-to-be-shelled peas unless you grow them yourself. I LOVE frozen peas, so why go to all that trouble anyway? (Certainly not because I’m lazy…..)
I’ve never fixed couscous ~ until reading this recipe, I always thought it took a really long time to cook. Learn something new every day. {smile}
Oh Dani. This is too funny! When I was writing up the recipe, I totally thought to myself that I can’t remember the last time I saw (or made) a recipe with fresh peas from their pod. You were channeling me. HA.
We discovered Israeli couscous a year or so ago after being regular couscous lovers. Israeli is AWESOME. It’s all I buy now! And this recipe looks fantastic! I can’t wait to try it!! Yum!
Thanks, Dana! Same! I discovered it a couple of years ago and immediately fell in love. It sort of reminds me of a cross between regular couscous and Acini di Pepe pasta. I keep a huge container full of it in the pantry and cook with it all the time.
Then, it serves 2. INDEED. ;D
HAHA! I said to Paul, “Melissa would love this.” <3
This sounds so good!
Thanks, Christine!