Pearl couscous is combined with fresh veggies for a gorgeous salad for summer. this pesto couscous salad is filled with red onion, bell pepper, cucumber, peas, beans, and pesto for a dish that is bright and gorgeous!
I absolutely love couscous. It is so yummy and satisfying. There are two different kinds of couscous: pearl couscous which is a bigger grain and just regular couscous. Regular couscous would work well here too but the pearl couscous is just so fun. If you can only find regular couscous just use that. You can also use a little pasta like acini di pepe or pastina.
Confetti Veggies
Okay, maybe I am nuts but when all the veggies are cut up small and colorful like this they look like confetti to me! I think it looks fun and worthy of a party. This is the kind of dish that will look just perfect on a table because of all the textures and color. I like to cut them into a fine chop but you can cut them as big or as small as you like, just preference.
Gluten Free Option
If you are gluten free you can swap the couscous for any grain that you like! You can use rice, quinoa, cauliflower rice. You can even just leave the couscous out and add lentils and more beans. It would still be delicious! So, use what you need to fit allergy needs.
Other Ideas Besides Pesto
While I do love pesto during the summer I get you may not like it. You can use a vegan “honey” mustard dressing, vegan ranch, vegan Caesar or maybe even a creamy buffalo dressing. You could do a lemon vinaigrette, there are so many options to choose from. I really love the vegan pesto from Trader Joe’s, which is what I used here, but I have recipes on the blog if you need them as well!
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Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
Pesto Couscous Salad
Ingredients
- 1 cup (165g) pearl couscous
- 1 bell pepper finely chopped (about 15 ounces/160g)
- 2 mini cucumbers finely chopped (about 160g)
- ⅓ (about 3 ounces/80g) red onion finely chopped
- 1 (15.5 ounce/439) can cannellini beans, drained and rinsed
- ½ cup frozen peas thawed (86g)
- ¼ cup + 2 tablespoons vegan pesto about 90g
- Salt to taste
Instructions
- Prepare pearl couscous according to package directions. Once couscous is done allow for it to cool for 10 minutes.
- Meanwhile, prep veggies.
- In a large bowl add all the ingredients, including the cooked couscous.
- Toss well to mix.
- Garnish with fresh basil and flaky salt if desired.
Video
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This salad is such a beauty! My plan is to make it this coming week! Couscous is great and yet I hardly ever use it!
As always, your photographs are stunning!
aw LindaLee thank you so much!! I can’t wait for you to try it. I know I always forget about it and then I make it again and I am like I need to use this more often!! Thank you for being here and your support <3
Yikes, my basil is bolting! Time to make basil pesto!
I had pearl couscous in my pantry and vegetables in my fridge so this was the perfect recipe.
Super easy to make and nice crunchy texture with all of the vegetables. Adding the beans gave me some protein too.
I will definitely make this again.
Hi Mary! oh yay I am so so happy to hear you enjoyed it and it worked out perfectly that you had everything on hand. Thank you so much for trying it and taking the time to leave a comment and review means so much!