Pearl Couscous Salad with Spring Vegetables and Dijon Vinaigrette

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Author: Gaila - The Petit Gourmet

5 from 2 votes

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A colorful, fiber-rich pearl couscous salad with brussels sprout leaves, asparagus, and zucchini ribbons, tossed in a simple homemade Dijon vinaigrette. A nourishing, plant-forward side dish that works for meal prep, family dinners, and women who eat with intention.

Ingredients

The Salad

3 cups water
1½ cups Israeli or pearl couscous
2 tablespoons extra-virgin olive oil divided
1 zucchini peeled into ribbons with a vegetable peeler
1 bunch asparagus trimmed and cut into 1-inch pieces
4 cups brussels sprouts leaves from about 8 oz sprouts
2 garlic cloves crushed
Salt and black pepper to taste

Simple Dijon Vinaigrette

1 small shallot minced (about 2 tablespoons)
1 small clove garlic minced (about ½ teaspoon)
2 teaspoons Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon water
¾ cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 tablespoon honey

Instructions

Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add couscous, and simmer, covered, until tender, about 8 minutes. Transfer to a large bowl.
Meanwhile, heat 1 tablespoon oil in a medium high-sided skillet over high heat. Cook the bacon until golden brown then take it out of the pan and put it over some paper towels so most of the grease is absorbed.
Then in the same pan cook the garlic, zucchini, asparagus and brussels sprouts leaves until tender and lightly browned, about 5 minutes. Remove from heat. Season with salt and pepper.
Stir the veggies sprouts leaves into couscous. Stir in remaining tablespoon oil; season with salt and pepper. Serve warm or at room temperature.

Nutrition

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