Pea & Celery Wholegrain Couscous. A quick & easy side dish or lunch. |
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5 from 1 vote

An Easy Vegetable Couscous Salad

This super easy vegetable couscous salad recipe makes the perfect side dish for a summer BBQ. It can be pulled together in just 15 minutes and leftovers are brilliant in the lunchbox.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish, Snacks/Lunchbox
Cuisine: Australian
Keyword: couscous salad, couscous salad recipe, easy couscous salad
Servings: 4
Calories: 317kcal
Author: Tania @ The Cook's Pyjamas


For the dressing

  • 1 Tbsp fresh lemon juice
  • 3 Tbsp olive oil
  • Salt & pepper

For the couscous

  • 175 g (1 cup) wholemeal couscous uncooked
  • 1 Tbsp olive oil

For the salad

  • 135 g (1 cup) green peas frozen
  • 1 spring onion (scallions) finely sliced
  • 1 large celery stalk finely sliced
  • 1 Tbsp fresh parsley chopped


For the dressing

  • Add the lemon juice and olive oil to a small jar with a lid. 
  • Season well with salt & pepper, and replace the lid.
  • Shake the jar vigorously to combine the dressing. 
  • Taste the dressing.  It should taste strongly of lemons.  If it doesn't, add a little more lemon juice and shake the jar again.  The lemon juice should be quite prominent in the dressing.  
  • Once you are happy with the taste of the dressing, set the jar aside.

For the couscous*

  • In a small saucepan with a lid, bring 1 cup of water to the boil.
  • Remove the saucepan from the heat and add the couscous to the hot water. 
  • Stir briefly to ensure all of the couscous is saturated and replace the lid.
  • Set the saucepan aside for 10 minutes whilst you prepare the other ingredients.
  • After 10 minutes, remove the lid and drizzle the olive oil over the couscous.
  • Fluff the couscous with a fork (not a spoon).

For the salad

  • Whilst the couscous is cooking, place the green peas into a small bowl and cover with boiling water.
  • Allow the peas to sit for 5 minutes, and then drain.
  • Once the couscous is cooked, tip it into a large bowl.
  • Add the drained peas, celery, spring onion (scallion) and parsley to the couscous.  
  • Gently but thoroughly stir the vegetables through the couscous.
  • Pour the dressing over the salad, and stir again to coat the salad with the dressing. 
  • Serve immediately or store in the fridge until required.


  1. *Check the packet instructions for the couscous.  If it is vastly different from the instructions I have given, I recommend you follow the instructions for the variety you have purchased. 
  2. Change up the vegetables in this couscous salad according to what you have in the fridge.
  3. Char-grilled vegetables work very well in this salad. 
  4. Goats cheese, feta or even shredded poached chicken can all be added for a more substantial salad.
  5. This couscous salad will keep in the fridge for up the three days. 


Calories: 317kcal | Carbohydrates: 39.7g | Protein: 7.7g | Fat: 14.5g | Cholesterol: 0mg | Sodium: 56.6mg | Sugar: 2.1g | Vitamin A: 150IU | Vitamin C: 14.9mg