Lemony Peach Couscous Salad
This Lemony Peach Couscous Salad will be the favorite at your next spring or summer party! Tender couscous is combined with juicy, sweet summer peaches and drizzled with a vibrant lemon vinaigrette. This is a salad that feels like summer in every bite! Enjoy this for a healthy lunch (I love to pack it in a mason jar!), summer side, or a light refreshing dinner.
What you’ll love about this:
Sweet summertime! I can never have enough fresh salads this time of year. I’ve been making all my favorites – my Dill Pickle Pasta Salad with that tangy pickle punch or my refreshing Quinoa Chickpea Salad with a lemony vinaigrette and fresh herbs…and so many more!
If you’re craving more summertime salads try these:
- Pesto Orzo Salad with sundried tomatoes
- Bright Spring Mix Salad with a tangy citrus vinaigrette
- Broccoli Crunch Salad with juicy grapes and crunchy sunflower seeds
The reason I am OBSESSED with this lemon peach couscous salad with those VIBRANT flavors and colors. I just feel happy eating this salad and I hope you do too! Food should make us feel good and this salad is really the epitome of just that.
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What is Pearl Couscous and is it Gluten-free?
Pearl couscous, also known as Israeli couscous, is a type of pasta shaped into small, round granules made from semolina or wheat flour. Therefore, it is not gluten-free It is typically toasted, which gives it a nutty flavor and chewy texture when cooked.
Are there other types of Couscous?
Yes, there are many types of couscous. Traditional North African Couscous is much smaller and finer than pearl couscous. Another type is Lebanese Couscous, also known as Moghrabieh, which consists of larger, pearl-sized balls.
How to Make Peach Couscous Salad
Cook the Couscous
Bring water and salt to a boil in a small/medium pot. Stir in the couscous until combined, then turn heat down to simmer, cover and let for 8-10 minutes or until tender. Gently fluff with a fork.
Lemon Vinaigrette
Whisk all ingredients together in a bowl or shake together in a sealed glass container or jar until combined.
Assemble
Combine all of the salad ingredients and couscous in a large bowl and pour the vinaigrette evenly on top. Toss until evenly combined.
Taste and add more salt and pepper as desired.
Serve
Serve right away or refrigerate in a airtight glass container for up to 3 days.
Can couscous salad be made ahead of time?
Yes, this salad tastes the best within 24 hours of preparation so I don’t recommend making it more than 24 hours in advance.
Can you eat couscous salad warm or cold?
It can technically be eaten warm or cold, but I think this peach couscous salad tastes best chilled for at least an hour before eating!
More Variations of Couscous Salad
Other types of fruit:
- Mango
- Blueberries
- Raspberries
- Applies
Other types of veggies:
- Red pepper
- Green onion
- Black olives
- Shredded carrots
- More fresh herbs like dill or basil
More protein:
- Plant-Based Chicken
- Other beans like white beans or black beans
- Nutritonal yeast
- Hemp seeds
- Nuts like almonds or cashews
Pro Tips
- Fluff the Couscous: After cooking, fluff the couscous with a fork to separate the grains and avoid clumping.
- Add More Fresh Herbs: Incorporate fresh herbs like parsley, cilantro, or mint for a fresh flavor! I personally love mint in salads.
- Tips for freshness: Naturally this salad will dry out a little bit the longer it sits in the fridge. If you are making it for a party, I recommend making it the day of for optimal freshness. If you need to add more moisture back to the salad, add a little bit of olive oil and fresh lemon juice.
More Salad Recipes
Salads that don’t suck! These are filled with flavor and will have you craving more!
Lemony Peach Couscous Salad
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 1.5 cups couscous
- 1.5 cups water
- 1/2 tsp salt
- 15 oz can of chickpeas drained and rinsed
- 2 small or medium ripe peaches sliced thinly
- 1/2 cup red onion finely diced
- 1 cup halved cherry tomatoes
- 1/4 cup freshly chopped parsley
- 1/4 cup freshly chopped mint
- 3-4 oz crumbled feta cheese* choose dairy-free if vegan
Lemony Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Cook the couscous: Bring water and salt to a boil in a small/medium pot. Stir in the couscous until combined, then turn off down to simmer, cover and cook for 8-10 minutes. (Check package instructions to ensure proper cooking time depending on what couscous you are using). Gently fluff with a fork.1.5 cups couscous, 1.5 cups water, 1/2 tsp salt
- Make your lemon vinaigrette: Whisk all ingredients together in a bowl or shake together in a sealed glass container or jar until combined.1/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 1 tbsp maple syrup, 1 tsp garlic powder, 1/4 tsp pepper, 1/2 tsp salt
- Assemble to salad: Combine all of the salad ingredients in a large bowl and pour the vinaigrette evenly on top. Toss until evenly combined.Taste and add more salt and pepper as desired.15 oz can of chickpeas, 2 small or medium ripe peaches, 1/2 cup red onion, 1 cup halved cherry tomatoes, 1/4 cup freshly chopped parsley, 3-4 oz crumbled feta cheese*, 1/4 cup freshly chopped mint
- Serve: Serve right away or refrigerate in a airtight glass container for up to 3 days.
This is such a refreshing salad! Enjoyed for lunch during the week
I wait all year for summer to come just so I can eat peaches. They are my all-time favorite fruit. This salad did not disappoint. As you suggested, I packed it in a mason jar and took it to work. It was great!
Thanks Jessica!! Yes – it’s perfect for a work meal!! 🙂