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Couscous Salad with Sweet Orange Dressing

This vegan couscous salad with sweet orange dressing is packed with bright fall and citrus flavors. 

Course Salad
Keyword arugula, Chickpeas, couscous, dressing, pomegranate, salad
Servings 4


Salad Base

  • 1 cup water
  • 1 tbsp butter
  • 1/2 tsp sage
  • 1/2 tsp rosemary
  • 1 cup couscous uncooked
  • 1 15oz can of chickpeas drained and rinsed
  • seeds from one medium pomegranate
  • arugula
  • green onion optional for garnish and crunch

Sweet Orange Dressing

  • 1/4 cup orange juice
  • 1/4 cup unsweetened nondairy milk I used almond
  • 1 tbsp chia seeds
  • 1 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tsp white miso paste
  • zest of half an orange


  1. In a medium saucepan, bring water, butter, sage, and rosemary to a boil.

  2. Once boiling, add couscous and stir quickly, cover, and remove from heat. Let stand for 4 minutes and fluff once cooked.

  3. While the couscous cooks, put together your dressing. You can either whisk all of the ingredients from orange juice to orange zest together in a bowl or do as I do and add them to a mason jar and shake what your mama gave ya*.

  4. Assemble your salad with arugula, the fluffed couscous, 1/4 of the chickpeas, 1/4 of the pomegranate seeds, and dressing to taste. Top with green onions if desired.

  5. If making ahead of time or for meal prep, I keep the pomegranate seeds and dressing separate from the couscous and chickpeas in case I want to heat the latter up in the microwave real fast.

Recipe Notes

*put a lid on the jar (important) and shake until contents are well mixed