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Vibrant Pesto Couscous Salad with fresh peas, cucumber, red onion, bell pepper, and white beans served in a light bowl.

Easy Pesto Couscous Salad

A vibrant, quick-to-make salad packed with pearl couscous, crisp vegetables, white beans, and vegan pesto. Perfect for meal prep, potlucks, or a healthy lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Mediterranean, Plant-Based
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pearl couscous (165g)
  • 1 bell pepper, finely chopped (about 160g)
  • 2 mini cucumbers, finely chopped (about 160g)
  • 0.33 red onion, finely chopped (about 80g)
  • 1 can cannellini beans, drained and rinsed (15.5 oz / 439g)
  • 0.5 cup frozen peas, thawed (86g)
  • 0.25 cup vegan pesto
  • 2 tbsp vegan pesto
  • Salt, to taste

Equipment

  • Large mixing bowl For tossing ingredients
  • Saucepan with lid To cook couscous
  • cutting board and knife For chopping vegetables
  • Measuring Cups and Spoons To portion ingredients

Method
 

  1. Cook 1 cup of pearl couscous according to package directions. Let it cool for at least 10 minutes.
  2. Finely chop bell pepper, cucumbers, and red onion into uniform pieces.
  3. Drain and rinse cannellini beans. Thaw frozen peas completely.
  4. In a large mixing bowl, combine cooled couscous, chopped vegetables, beans, and peas.
  5. Add pesto and season with salt to taste. Toss until well coated and evenly mixed.
  6. Serve immediately or chill for at least 30 minutes to allow flavors to meld.

Notes

Substitute chickpeas or black beans for cannellini beans. Add cherry tomatoes, olives, or crumbled feta for variation. Use gluten-free couscous alternatives like quinoa if needed. A squeeze of lemon adds brightness if the salad tastes flat after chilling.