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4.86 from 7 votes

Spring Veggie Couscous Salad

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 10 servings (generous 3/4 cup per serving)
Calories: 169kcal


  • 2 cups pearl couscous (300 grams)
  • 2 cups asparagus (1 bunch / 200 grams)
  • 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)
  • 3 tbsp parsley, chopped
  • 3 garlic cloves, minced
  • 1 tsp olive oil



  • Pre-heat oven to 400 degrees.  Line a baking sheet with aluminum foil.  Toss tomatoes with 1 tsp olive oil and minced garlic.  Season with salt and pepper.  Roast for 20 minutes, then set aside to cool.
  • Whisk dressing ingredients in a small bowl.
  • Cook couscous according to package directions, then rinse with cold water and toss with dressing in a large bowl.
  • Place trimmed asparagus in a microwave safe dish and cover with a very damp paper towel.  Microwave for 2 1/2 minutes until asparagus is bright green.  Add asparagus to an ice bath to stop the cooking.  Drain and pat dry, then chop into 1-2" chunks.
  • Add all remaining ingredients to the couscous and toss until evenly coated with dressing.


Calories: 169kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Sodium: 16mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g