Herby Ranch Couscous Salad
Fresh, crunchy, and easy to make, this herby ranch couscous salad tastes like summer in a bowl. It’s the kind of recipe that works as a meal-prep lunch, light dinner, or side dish for a barbecue.
Why You’ll Love This Recipe
- The homemade vegan ranch dressing really brings everything together. It’s super creamy, tangy, and tastes just like regular ranch!
- Along with cucumber and radish, fresh herbs really bring the taste of summer.
- Great for meal prep and picnics since it holds up well in the fridge.
- Even when you’re not using seasonal produce, the ingredients are easy to find at a grocery store all-year-round.
Key Ingredients
- Pearl couscous is the carb base that absorbs the ranch dressing and ensures you won’t feel hungry afterward.
- White navy beans add protein and a textural element without overpowering the fresh flavors.
- Radishes and cucumbers are the perfect seasonal component with crunch and freshness.
- Fresh dill, parsley, and chives contribute to the delicious ranch flavor.
- Vegan ranch dressing is made from cashews, garlic, lemon juice, and seasonings.
Hack It!
- Swap the navy beans for chickpeas, edamame, butter beans, or even fresh peas. Use whatever you have in your pantry or freezer!
- If you want a couscous substitute, use quinoa, farro, or orzo. Quinoa works well if you’re looking for a gluten-free option.
- Don’t toss out the radish tops! They add a peppery flavor similar to arugula.
- For a nut-free vegan ranch dressing, use hummus or tofu as the base.
- Turn this into a mason jar salad for easy grab-and-go lunches.
How to Make Herby Ranch Couscous Salad
Step 1: Cook the couscous according to package directions. Set couscous aside to cool down before you assemble your salad.
Step 2: In the meantime, prepare all of the vegetables and rinse the beans. Add everything to a large mixing bowl.
Step 3: Add cashews, garlic, lemon juice, and salt to a high speed blender.
Step 4: Blend dressing ingredients until smooth. Stir parsley and black pepper in at the end for a more textural ranch dressing.
Step 5: Drizzle the dressing over top. Stir everything together until evenly combined.
Step 6: Enjoy immediately or store in a sealed container in the fridge for up to 4 days.
Frequently Asked Questions
In the fridge, it does well up to 4 days in a sealed container.
Yes! This is a very meal prep friendly recipe. In fact, the flavors become even better after a few hours in the fridge.
Mix the seasonings and lemon juice with hummus to create a creamy ranch dressing without the blender.
More Plant-Based Salad Recipes
- Peanut Pasta Salad
- Shredded Tofu Salad
- Spicy Pasta Salad
- Tzatziki Chickpea Salad
- Carrot and Cucumber Salad
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The Recipe: Herby Ranch Couscous Salad
Ingredients
- 1½ cups pearl couscous, or quinoa, dry
- 15 oz white navy beans, one can drained and rinsed, chickpeas would also be great
- 1 cucumber, diced
- ½ cup pickled red onions, chopped, or fresh
- 4 radishes, finely sliced
- 1 cup radish tops, finely chopped
- 1 handful parsley, finely chopped
- 1 handful fresh dill, finely chopped
- 1 handful fresh chives, finely chopped
For the dressing:
- ¾ cup raw cashews, boiled for 10 minutes
- 1 lemon, juiced
- ½ cup water
- 1 clove garlic
- 1 tsp salt
- 2 tsp dried parsley
- 1 tsp black pepper
Equipment
- Large mixing bowl
Instructions
- Cook the couscous according to package directions. In the meantime, prepare all of the vegetables.
- In a high speed blender, combine dressing ingredients until smooth, apart from the parsley and black pepper. Stir that in at the end for a more textural ranch.
- Add all of the salad ingredients to a bowl, and drizzle the dressing over top. Enjoy immediately or store in a sealed container in the fridge for up to 4 days.
Notes
- Swap the navy beans for chickpeas, edamame, butter beans, or even fresh peas. Use whatever you have in your pantry or freezer!
- If you want a couscous substitute, use quinoa, farro, or orzo. Quinoa works well if you’re looking for a gluten-free option.
- Don’t toss out the radish tops! They add a peppery flavor similar to arugula.
- For a nut-free vegan ranch dressing, use hummus or tofu as the base.
- Turn this into a mason jar salad for easy grab-and-go lunches.
- This recipe yields 4-6 servings depending whether you serve it as a main or side.