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Fresh, vibrant and oh-so-delicious – this Pesto Couscous Veggie Salad features pearl couscous, plenty of tender-crisp vegetables, like asparagus and snap peas, mini pearls of mozzarella, crunchy nuts and a silky basil pesto sauce. Simple to prepare, incredibly flavorful, and nutritious, you’ll love this couscous with veggies recipe!

“My husband asked for a giant salad for dinner tonight (crazy, right?) and this was just the ticket!! Such fresh, springy, delicious flavors!! Thank you!”

– Catherine
Overhead photo of pesto couscous with vegetables and basil in a large serving bowl.

Update: This article was originally published in April 2017. I updated the post below to include more information about making this couscous pesto salad at home. 

Table of Contents

About this couscous with veggies 

Also lovingly referred to as a couscous pasta recipe that will give you a healthy spring glow like whoa! Let’s discuss.

This dish features al dente, chewy, teeny-tiny pearls of couscous pasta, beautiful fresh produce, and tasty add-ins tossed in silky, luscious, and smooth lemon-basil pesto. It’s studded with tender-crisp asparagus and sugar snap peas. Then, scattered with zesty sliced radishes, chopped leafy spinach, and delicate scallions. And, strewn with crunchy, salty almonds and dotted with creamy, cheesy, baby balls of Perline mozzarella!

It’s healthy and refreshing because just look at ALL that green! Yet cozy and comforting, because pearls of pasta!

Essentially, this vegetable couscous is life – with a healthy dose of cheese, because let’s face it, life needs cheese. Besides, we absolutely must balance out all the nutritional goodness with a touch of creamy decadence! (Wink wink!!)

If you love bright, refreshing pesto, be sure to try these delicious recipes next: Pasta with Arugula Pesto, Sausage with Pesto and Veggies, Pesto and Spaghetti Squash, and Pesto Tortellini.

Why you’ll love this recipe

  • Bright, fresh flavor! This pesto couscous salad is loaded with veggies and tossed with a vibrant lemon basil pesto — just look at all that green!
  • 15 minutes of prep! Make the pesto while you cook the couscous, toss everything together, and serve the vegetable couscous salad. It’s a simple as that!
  • Easy to customize! You can easily customize this flexible couscous recipe by swapping in different vegetables or by adding protein.
  • Prep ahead! Both the pesto and couscous can be prepared and chilled a day or two ahead of time.

What is couscous?

Couscous is made from tiny steamed balls of semolina flour. While couscous is not made from a dough and it looks similar to grains, it is actually a type of pasta. Couscous is light and fluffy in texture.

There are three main types of couscous: traditional couscous, Israeli couscous, and Lebanese couscous.

  • Traditional couscous — also known as Moroccan couscous — originated in Maghreb, Northwest Africa, where it was hand-rolled and irregularly shaped. However, these days it can be made by a machine. Traditional couscous is the smallest in size, and it’s light and fluffy in texture.
  • Israeli couscous — also called ptitim, Jerusalem, or pearl couscous — has always been produced by machine. Pearl couscous is larger in size and resembles tiny pieces of pasta. It’s slightly chewy in texture with a moderately nutty flavor. This vegetable couscous recipe utilizes pearl couscous.
  • Lebanese couscous — also referred to as Moghrabieh — is the largest variety of couscous.

Couscous is an incredibly versatile ingredient! While it was traditionally served with stews or saucy main dishes, couscous also makes a wonderful quick and easy side dish! It’s delicious when mixed with seasonal vegetables, fresh herbs, sweet fruit, and tender meats!

Close-up photo of raw, uncooked couscous in a storage jar.

Ingredients for this pesto couscous

  • Couscous: I typically use Israeli (or pearl) couscous in this recipe, because it won’t get lost in the other ingredients. Plus, it really adds that pasta-like chewy texture.
  • Asparagus: Choose crisp stalks with vibrant green color for the best quality. Trim and cut into 1″ pieces, keeping the tips separate as those take less time to cook.
  • Snap Peas: Snow peas will work in a pinch, but they won’t have the same crunch that makes this couscous veggie salad so great.
  • Spinach Leaves: Remove the stems, discard any leaves that appear discolored or wilted, and give them a good chop.
  • Radishes & Scallions: Be sure to clean these thoroughly before cutting into thin slices. You could also use a mandoline for the radishes — just watch those fingers!
  • Almonds: Either raw or roasted will work for this recipe. I recommend using unsalted almonds, so they don’t overpower the rest of the dish.
  • Mozzarella: If your local store doesn’t carry Perline mozzarella balls, substitute Bocconcini, or even shredded fresh mozzarella.
  • Lemon Basil Pesto: You can whip this up in your food processor pesto in minutes! Pulse together fresh basil leaves, garlic, toasted pine nuts, parmesan, and lemon juice until everything is finely chopped. Then, run the food processor while slowly pouring in the olive oil to create an emulsion — this prevents the mixture from separating.

Recipe variations

Want to make some changes to this veggie couscous salad? Wonderful! This recipe is totally customizable and very forgiving. Feel free to add in whatever fresh vegetables you have hanging around your kitchen. Depending on your preference, you can cook the vegetables (roast, sauté, grill or steam), or add them to the couscous raw. Or, you can use up those leftover roasted, grilled, or sautéed vegetables taking up space in your refrigerator.

  • Pesto: Switch out the lemon basil pesto for dried tomato pesto sauce instead.
  • Sliced zucchini
  • Halved Sweet cherry tomatoes
  • Sliced yellow squash
  • Thinly sliced cucumber
  • Quartered or sliced mushrooms
  • Sliced or diced avocado
  • Diced bell pepper
  • Finely diced red onion
  • Black olives or green olives
  • Kernels of corn
  • Broccoli florets
  • Cauliflower florets
  • Leafy greens (baby arugula, red romaine, massaged kale, bibb lettuce, spring mix)
Close-up photo of basil pesto for couscous with veggies.

How to make couscous with veggies

Not only is this vibrant veggie couscous salad straight up delicious in the taste department and packed with all the healthy noms, it’s also an absolute cinch to throw together. Here’s how:

  1. Prepare water: Bring a large pot of salted water to a boil. Fill a medium bowl with water and ice. Set aside.
  2. Cook asparagus: Drop the asparagus stalks into boiling water and cook for a couple of minutes. Add the asparagus tips to the water. Continue to cook until the asparagus is tender-crisp. Use a large slotted spoon and transfer the asparagus to the ice water bath.
  3. Cook couscous: Add the couscous to the boiling water, cover, reduce the heat to simmer, and cook until al-dente. Transfer cooked couscous to a colander and rinse it with cold water. Add the asparagus to the colander so both can drain.
  4. Finish the dish: Transfer the drained couscous and asparagus to a large bowl and add the pesto sauce. Toss well to combine. Add in the remaining vegetables, almonds, and mozzarella. Toss everything again.
  5. Serve vegetable couscous salad and chow it down!

Pro-tip: For a more flavorful dish, toast the dry couscous in oil or butter prior to cooking it in water or broth!

Close-up photo of veggie couscous salad with pesto dressing.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is vegetable couscous salad made of?

That all depends on the recipe, of course! My vegetable couscous recipe features pearl couscous tossed with asparagus, snap peas, spinach leaves, radishes, and scallions — plus almonds for crunch and mozzarella balls for some creamy protein. Then, everything is coated in a delicious homemade lemon basil pesto.

Not a fan of asparagus? Find more veggie ideas below, and feel free to swap it (or any other ingredient) out for your favorite!

Can I eat couscous salad with vegetables cold?

You can serve pesto veggie couscous at room temperature or cold, straight from the refrigerator. Please note, vegetable couscous should not sit at room temperature for more than two hours.

Serving veggie couscous salad

This simple veggie couscous is perfect as a side dish, or you can serve it as a lighter vegetarian main!

  • Meats: grilled steak or roasted pork
  • Chicken: baked chicken thighs or easy beer chicken
  • Fish and Seafood: cedar plank salmon, grilled shrimp, or simple baked fish in foil
  • Burgers and Hotdogs: black bean burgers, cheeseburgers, or chicken burgers
  • Serve it as a main: top the couscous with a dollop of hummus and serve plenty of pita bread on the side!

Storing leftovers

Store leftover couscous in an airtight container in the refrigerator for up to 3 days.

Unfortunately, I do not recommend freezing, as the texture of the dish will be unpleasant upon thawing.

Close-up photo of couscous pesto in a salad serving bowl.

This easy Vegetable Couscous with pesto recipe needs to be in your life! As a side at your next BBQ, for your lunch tomorrow, as your dinner all week on repeat. Whatever! Just get this in vegetable couscous salad in your belly, because I know you want to glow!

Until next week friends, cheers – to healthy-ish pasta!

Cheyanne

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More couscous recipes!

Overhead photo of easy couscous recipe with veggies and pesto in a blue serving bowl.

Easy Pesto Couscous with Veggies

5 from 12 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 servings
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Fresh, vibrant and oh-so-delicious – this Pesto Couscous Veggie Salad features pearl couscous, plenty of tender-crisp vegetables, like asparagus and snap peas, mini pearls of mozzarella, crunchy nuts and a silky basil pesto sauce. Simple to prepare, incredibly flavorful, and nutritious, you'll love this couscous with veggies recipe!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Large Pot (to cook couscous)
  • 1 Food Processor (to make the pesto sauce)
  • 1 Medium Bowl (to toss the salad)

Ingredients 

  • 2 Cups Pearl Couscous (SEE NOTES)
  • 1 Bunch Asparagus – trimmed and cut into 1’’ pieces
  • 8 ounces Snap Peas
  • 3 ounces Spinach Leaves – stemmed and chopped (about 2 cups)
  • 2-3 Scallions – thinly sliced
  • 2-3 Radishes – thinly sliced
  • ½ Cup Almonds
  • 4 ounces Perline Mozzarella Balls (can substitute Bocconcini or shredded mozzarella)
  • 1 Cup Fresh Basil Pesto – or more to taste (SEE NOTES)
  • to taste Salt and Pepper
  • Optional Garnishes Fresh Basil Leaves, Fresh Snipped Chives, and Lemon Wedges

Instructions

  • Blanch the Asparagus: Fill a medium bowl with water and ice. Set aside. Bring 4 cups of salted water to a boil in a medium-sized heavy pot (SEE NOTES). Add the stalks of asparagus to the pot and boil for 2 ½ minutes. Add in the asparagus tips and continue to boil for an additional minute, or until the asparagus is tender-crisp (SEE NOTES). Use a large slotted spoon to transfer the asparagus to the ice water bath to stop the asparagus from cooking further. Let sit 2, or more minutes, and then drain.
  • Cook the couscous: Add the couscous to the boiling water. Cover, reduce heat and simmer for 8-10 minutes, or until al dente. Drain and rinse the couscous under cold water.
  • Toss Salad: In a large bowl toss the drained couscous and asparagus with the pesto sauce. Then, add the snap peas, spinach, and scallions to the bowl and toss again.
  • Garnish and Serve: Top the pesto couscous salad with radishes, mozzarella, almonds, and optional garnishes. Enjoy!

Notes

  1. Couscous: For the most flavorful couscous, toast the dry couscous in oil or butter prior to cooking it in water or broth! To toast couscous: Heat 2 tablespoons of oil or butter in heavy pot. Add the couscous and saute, stirring frequently, until couscous is golden brown. Remove couscous from pot. Add water to pot and continue with recipe as directed.
  2. Asparagus: When cutting your asparagus into bite sized pieces, make sure you keep the stalks and tips separate. The stalks will take longer to cook and become tender-crisp than the tips, so make sure you add them to the pot first.
  3. Cooking water: To save time and energy, you are going to use the same pot of water to cook both the asparagus and the couscous. So make sure you use a slotted spoon, or skimmer, to transfer the asparagus to an ice water bath. DO NOT just dump the asparagus and cooking water into a colander! Or, you will have to boil another pot of water, which isn’t a big deal, but it is a waste of time. And no one likes that. 😉
  4. Vegetable measurements: All the measurements for the vegetables in the recipe are merely a suggestion. Feel free to add more of what you love, and less of what you don’t! I encourage you to customize this to your liking.
  5. Pesto: If you’re making my pesto recipe, I like to also add the juice of the lemon (along with the zest) to make the lemon flavor stronger in the pesto sauce. The zippy lemon pairs really well here. But, obviously do whatever makes you happy! (FYI: The pesto can be made 2 days in advance, and stored, covered in the refrigerator. But, if you are going to make the pesto in advance, I highly suggest blanching the basil leaves, or your pesto will be a dingy green. Don’t worry, I cover all the details in this article: https://www.nospoonnecessary.com/basil-pesto/)
  6. Serving: If you like a lot of sauce with your pasta salad, or just really love pesto, I suggest you double the ingredients for pesto to make a bigger batch!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 496kcal    Carbohydrates: 54g    Protein: 18g    Fat: 24g    Saturated Fat: 4g    Cholesterol: 9mg    Sodium: 101mg    Potassium: 537mg    Fiber: 7g    Sugar: 3g    Vitamin A: 2590IU    Vitamin C: 32.7mg    Calcium: 220mg    Iron: 4.4mg
Course: Salad, Side Dish
Cuisine: American, Italian

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Close up photo of raw stalks of asparagus for vegetable couscous salad.