Pearl couscous salad with roasted brussels sprouts, roasted radishes and a honey dijon vinaigrette. The perfect side salad to any weeknight meal!
Pearl Couscous Salad with Honey Dijon Vinaigrette
Pearled couscous, aka Israeli couscous, is one of my favorite salad toppers to add a little heartiness. It pairs well with so many combinations of flavors, and turns your salad from a side dish to a meal.
This couscous salad with roasted brussels sprouts & radishes is salty, sweet, and has the perfect balance of flavors.
If you’ve never roasted radishes before, I highly suggest adding them to your vegetable rotation. Unlike raw radishes, roasted ones have a mild, sweet flavor. They make for the perfect salad topper or veggie side dish.
How to prepare the pearl couscous
Pearl couscous is easy to make and, unlike regular pasta, doesn’t require draining the water. For added flavor, you can toast the couscous in olive oil until it browns before adding the water. I also love using couscous with turmeric for added color and flavor.
Let the couscous cook in boiling water for about 15 minutes until all of the water is absorbed. Let it rest for 5-10 minutes, then fluff it with a fork.
What you’ll need for this pearl couscous salad
Simple ingredients are always at the forefront of my recipes. Here’s what you’ll need to make this delicious salad:
- Pearled couscous, aka Israeli couscous
- Spring mix or any lettuce mix you prefer
- Roasted brussels sprouts + radishes
- Shaved or grated cheddar or parmesan cheese
- Homemade honey dijon vinaigrette
That’s it! Easy, fresh, and so flavorful.
Pair this salad with your favorite protein for a fresh & delicious weeknight dinner. You guys are going to love this simple recipe! Be sure to tag me on Instagram if you try it 🙂
What to serve with your Pearled Couscous Salad:
Salmon in Parchment (Salmon en Papillote)
Falafel Veggie Burgers
Walnut & Pistachio Crusted Flounder
Pearl Couscous Salad with Honey Dijon Vinaigrette
Ingredients
- 1 cup pearled couscous, I used one with turmeric
- 1 1/2 cups water
- 1 tsp olive oil
- 1/2 tsp salt
- 1 lb brussels sprouts
- 1 cup radishes
- Olive oil
- Salt & pepper
- 4 cups spring mix, or greens of choice
- 1/3 cup grated white cheddar or parmesan cheese, plus more to top
Honey Dijon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- Salt & pepper
Directions
- Preheat the oven to 400 F
- Trim the bottoms of the brussels sprouts then slice into quarters. Add them to a large baking sheet.
- Chop the radishes into quarters and add them to the same baking sheet as the brussels sprouts. Drizzle the vegetables with olive oil and season with salt and pepper.
- Roast for about 35 minutes, tossing halfway through.
- While that roasts, add the pearled couscous to a pot with 1 tsp of olive oil and toast it on medium heat for 2 minutes. Add in the salt and pour in the water. Cover the pot and bring it to a boil. Once boiling, reduce to simmer and cook for 12-15 minutes, or until all of the water is absorbed. Set aside then fluff with a fork.
- Whisk the dressing ingredients together.
- Once the couscous and vegetables are ready, add the lettuce mix to a salad bowl and toss with half of the dressing.
- Top with the couscous, vegetables and grated cheese then mix in with the remaining dressing.
- Finish off with an extra sprinkle of cheese before serving.
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