Go Back
A bowl of spring pearl couscous salad

Pearl Couscous Salad with Snap Peas and Champagne Vinaigrette

This Pearl Couscous Salad is fresh, vibrant, and perfect for spring. Tender pearl couscous, crisp snap peas, and a light champagne vinaigrette come together in a salad that's bright, hearty, and full of texture.
No ratings yet
Print Pin
Author: Sarah Sullivan

Video

Ingredients

Champagne Vinaigrette

  • 1 shallot finely minced
  • 3 tablespoons champagne vinegar can sub white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons maple syrup
  • 1/4 cup good extra-virgin olive oil
  • 1/2 teaspoon kosher salt more to taste
  • black pepper to taste

Couscous & Snap Pea Salad

  • 1 tablespoon olive oil
  • 1 1/2 cups dry pearl couscous
  • 2 cups vegetable broth
  • 2 cups snap peas
  • 6 radishes thinly sliced
  • 1/2 cup vegan feta crumbles
  • 1/3 cup roasted pistachios coarsely chopped
  • 1/4 cup fresh torn mint leaves

Instructions

  • Macerate the shallots: Place the minced shallot in a bowl or jar along with the champagne vinegar and a pinch of salt. Allow them to soak for about 10 minutes to mellow out the raw flavor of the shallot.
  • Toast the couscous: In the meantime, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. When the oil shimmers, add in the dry pearl couscous and toast for about 3-5 minutes, stirring often, until golden and fragrant.
  • Cook the couscous: Once the couscous is golden brown, pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low or medium-low to establish a simmer. Cover and cook for 8-10 minutes, until the couscous is tender and the broth is absorbed. Remove from heat but allow it to sit covered for about 5 minutes to finish cooking. Then transfer to a large mixing bowl to cool.
  • Prep the snap peas: Check each snap pea for a fibrous string that runs along the seam of the pod. To remove, pinch off the stem end and pull downward to peel the string away. Once trimmed, slice the snap peas on a bias to create long angled cross sections.
  • Make the dressing: Whisk the Dijon mustard, maple syrup, salt and pepper into the macerated shallot mixture. Then add in the extra-virgin olive oil and whisk until emulsified. (Or, if using a jar, cover with a lid and shake it all together.) Adjust salt and pepper to taste.
  • Assemble the salad: The couscous should be cooled or just a little warm by now. Pour in the dressing and gently toss to coat. Then add in the sliced snap peas, radishes, crumbled feta, roasted pistachios, and torn mint leaves. Toss gently and serve.
  • If making ahead: The salad can be assembled a few hours in advance, but I recommend saving the fresh mint and chopped pistachios to toss in just before serving to preserve their freshness and crunch!

Notes

Champagne vinegar: Sub in white wine vinegar if needed. In a pinch, you can use rice wine vinegar, but dial back the maple syrup to 1 teaspoon.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.