Recipe: Pea & Asparagus Israeli Couscous Salad

Israeli couscous is by far one of my favourite salad bases as it provides not only flavour but some texture as well. Plus, it’s really easy to prepare and tastes as good both hot and cold! I whipped up this pea & asparagus israeli couscous salad to take to a BBQ and wanted to cram as many delicious Spring greens in there as I possibly could!

It’s an excellent salad to take along to a BBQ as it counterbalances all the chips and beers (eco friendly ones of course!) that tend to get consumed at these kinds of events. Plus, it doesn’t take any time at all to prepare which is definitely a selling point for a busy weekend!

Pea & Asparagus Israeli Couscous Salad | I Spy Plum Pie

Ingredients List

  • 1 cup uncooked israeli couscous
  • 2 cups vegetable stock
  • 3/4 cup sugar snap peas
  • 3/4 cup snow peas
  • 2 bunches asparagus
  • 1/2 cup peas
  • 1tbs olive oil
  • Juice of a lemon
  • Zest of a lemon
  • 1/3 cup chives
  • 1/3 cup mint


  1. Heat the couscous in a saucepan until lightly golden then add the vegetable stock
  2. Bring to the boil then reduce to a simmer, cover and cook for 8-10 minutes, stirring occasionally. When tender drain and rinse well under cold water then drain again
  3. Meanwhile, trim the ends of the sugar snap peas, slice the snow peas diagonally and remove any woody ends to the asparagus then cut into thirds
  4. Cook the sugar snap peas for 2 minutes then add the snow peas, asparagus and peas and cook for another 2 minutes. Drain and rinse under very cold water then drain again
  5. Whisk together the oil, lemon juice and zest in a small bowl and set aside
  6. Combine the couscous and veggies in your serving bowl then toss through the lemon and oil
  7. Finely chop the chives and mint and toss through the salad then serve
  8. Enjoy!

Pea & Asparagus Israeli Couscous Salad | I Spy Plum Pie

So bright and green! I love how fresh this salad is, and only briefly cooking the peas and asparagus means there is still lots of texture as well. The herbs and lemon add zing too, making this salad way more than the sum of its parts. It’s particularly excellent that you can have the whole thing cooked in under 15 minutes – that is hard to beat! Plus, you don’t have to turn your oven on which is a winner on these warm days we’ve already started having!

I’d love to hear about your go-to spring salads as well, I can never have too many salads on rotation in my kitchen!

Pea & Asparagus Israeli Couscous Salad | I Spy Plum Pie

Are you an israeli couscous fan? Maybe give my pea & asparagus israeli couscous salad a try!

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7 Comments on Recipe: Pea & Asparagus Israeli Couscous Salad

    • I Spy Plum Pie (admin)
      November 12, 2015 at 7:41 pm (8 years ago)

      It’s my fave too! Such a great base for salads

  1. merilyn
    November 9, 2015 at 6:58 am (8 years ago)

    it looks great and is healthy thanks liz!
    i’m yet to try that couscous as i’m over that other one! … always seems rancid to me!
    have a good week hun! love m:)X

    • I Spy Plum Pie (admin)
      November 12, 2015 at 7:41 pm (8 years ago)

      I very rarely eat normal couscous either, I much prefer this version!

  2. Kathryn Doherty
    November 12, 2015 at 9:03 pm (8 years ago)

    YUM! I’m with you on Israeli couscous – so much good flavor and texture. I also really love the combination of peas and asparagus so this salad is perfect for me! So green and bright and fresh – I want to dive right in! Thanks for sharing!
    Kathryn Doherty recently posted…Marinated shrimp

    • I Spy Plum Pie (admin)
      November 14, 2015 at 8:29 am (8 years ago)

      Gosh I love spring produce, I wish it stuck around for longer!

  3. Lucy @ Bake Play Smile
    November 13, 2015 at 5:51 am (8 years ago)

    Hi Liz, I’m making this tonight to take to a BBQ! Cant wait! Thanks for linking up with Fabulous Foodie Fridays! Have a great weekend xx
    Lucy @ Bake Play Smile recently posted…Fabulous Foodie Fridays #77


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