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Horizontal image of a spoon holding a grain and veggie salad.

Vegetable Couscous with Citrus Vinaigrette

  • Author: Meghan Yager
  • Total Time: 30 minutes
  • Yield: 4 servings as a main dish; 8 servings as a side dish 1x


Vegetable couscous with citrus vinaigrette is a burst of fresh flavor in a bowl. Colorful veggies, orange, lemon, and lime make this simple grain even more phenomenal.


  • 2 cups vegetable broth
  • 10 oz plain couscous
  • 1 tsp salt, divided
  • 1 1/2 cups finely diced peeled carrots (about 5 medium)
  • 1 1/2 cups sweet peas
  • 1 1/2 cups corn kernels
  • 1/2 cup fresh orange juice (about 1 large)
  • Juice of 1 lemon (about 2 Tbsp)
  • Juice of 1 lime (about 2 Tbsp)
  • 1 Tbsp white wine vinegar
  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp freshly ground black pepper


  1. Bring vegetable broth to a boil over high heat in a large saucepan with a tightly fitting lid. Stir in couscous and 1/2 tsp salt. Cover. Remove from heat and let stand 10 minutes.
  2. Stir in vegetables. Cover and return to medium heat for 3-5 minutes, or until vegetables are cooked through, but not mushy.
  3. Add orange, lemon, and lime juice, vinegar, Dijon mustard, salt, and pepper to a small bowl. Whisk together to combine. Continue to whisk constantly and pour olive oil in a steady stream to create and emulsion.
  4. Pour vinaigrette over couscous mixture and stir to combine.
  5. Serve warm.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: couscous, pasta, vegetables, vegetarian, side dish, main dish