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Garden Couscous Salad

A perfect salad for busy days: light, fluffy and flavorful with no fuss and very little mess.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
Print Recipe


  • 2 cups couscous, uncooked
  • 1/2 cup green onions, chopped
  • 1 tbsp jalapeño pepper, finely diced
  • 1/2 tsp cumin, ground
  • Cayenne pepper, to taste
  • 2 cups vegetable broth, low-sodium
  • 1 1/2 cup asparagus, trimmed, cut into 1/4-inch pieces
  • 1 cup peas, fresh, shelled (or frozen, thawed)
  • 2 tbsp mint, fresh, chopped
  • Black pepper, freshly ground, to taste


  1. In a large metal mixing bowl, mix couscous, green onion, jalapeño, cumin, and cayenne pepper.
  2. In a saucepan, add vegetable broth, asparagus, and peas. Heat over high heat until it boils.
  3. Pour broth into the metal bowl and shake the bowl so couscous settles into liquid.
  4. Cover bowl with foil and let couscous stand for 10 minutes.
  5. Fluff couscous with a fork. Stir in mint and black pepper to taste. Serve hot.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.