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White Bean Couscous Salad
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White Bean Couscous Salad

This White Bean Couscous Salad is bright, light, and oh-so-satisfying. The hearty couscous and white beans, flavorful olives, along with the delicious dressing, makes this salad the perfect lunch or light dinner. It also works as a great side dish to share!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Keyword: cannellini, couscous, creamy vinaigrette, pompeian, white beans, zucchini
Servings: 4 people


  • 1 ½ cups dry couscous
  • 3 tbsp + 2 tsp Pompeian Organic Robust Extra Virgin Olive Oil divided
  • 1 tsp kosher salt divided
  • 3 small zucchini
  • Juice and zest of 1 ½ to 2 lemons to taste
  • 1 large garlic clove grated or minced
  • 3 tbsp fresh basil thinly sliced
  • 2 cups cannellini beans drained and rinsed
  • 1/3 cup pitted kalamata olives
  • ¼ cup shredded vegan parmesan


  • Bring 1 ½ cups water to a boil in a saucepan. Carefully add couscous, 1 tsp extra virgin olive oil, ¼ tsp kosher salt, and remove from heat. Stir, cover, let sit for 5 min. Fluff w/ fork, transfer to a large mixing bowl to cool somewhat.
  • Meanwhile, cut ends off zucchini, slice lengthwise. Make crosswise cuts to create half-moon shapes ½ cm thick. Add 1 tsp extra virgin olive oil to a large skillet over medium to medium-high heat. When hot, add zucchini and ¼ tsp kosher salt. Toss, cook for 4 to 5 min, stirring periodically. Some browning is good. Transfer to mixing bowl to cool somewhat.
  • To make dressing, add remaining 3 tbsp extra virgin olive oil to a small bowl w/ lemon juice, zest & garlic. Whisk together, stir in half the basil.
  • Add cannellini beans, kalamata olives, & vegan parmesan to mixing bowl. Stir in desired amount of dressing and gently toss to combine. Serve while warm or room temperature. Sprinkle remaining fresh basil over top.