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Spring Couscous Salad

Spring Couscous Salad is a delicious side dish for dinner, a picnic, or a healthy option at a party.

Prep Time15 minutes

Total Time30 minutes


Please note: these estimates are based on the intended serving size.

Ingredients (Scaling)

  • fluid ounces water
  • fluid ounces olive oil, divided
  • fluid ounces less sodium soy sauce, divided
  • low-sodium bouillon cube(s)
  • fluid ounces couscous
  • bell pepper(s), chopped
  • green onion(s), sliced
  • net weight ounces sugar snap peas, chopped
  • fluid ounces asparagus, chopped
  • fluid ounces lemon juice
  • fluid ounces sesame seeds, toasted
  • fluid ounces ground black pepper

Spring Couscous Salad


  • Combine water, 1 teaspoon oil, 1 teaspoon soy sauce, and bouillon cube in a saucepan and bring to a boil.

  • Place couscous in a mixing bowl and stir in boiling broth mixture. Cover and let stand 5-8 minutes. Fluff with a fork.

  • Stir in pepper and onions. Cover and refrigerate until chilled.

  • Place peas in the saucepan with 4-5 tablespoons of water. Bring to a boil and place lid on saucepan to steam for 1 minute, until bright green

  • Add the asparagus to the saucepan and cover again, steaming for 2 minutes more. Rinse with cold water and drain. Add to couscous.

  • In a separate mixing bowl, whisk together lemon juice, 7 teaspoons oil, sesame seeds, 2 teaspoons soy sauce, and ground black pepper. Drizzle over couscous and mix well.

    Spring Couscous Salad - Eat Smart, Move More VA Spring Couscous Salad - Eat Smart, Move More VA