Couscous Veggie Salad with Pesto #SundaySupper

Couscous Veggie Salad with Pesto for #SundaySupper

The snow has finally melted here in the Boston area! Just in time for baseball season…and National Picnic Day, coming up on April 23! We’ve actually had a few days, including today comfortable enough to sit outside in the sun. So when I heard the #SundaySupper crew, hosted by T. R. at Gluten Free Crumbley, was planning a picnic theme for today, I was all in!

I don’t tend to put a lot of effort into a picnic lunch. Often it’s just a simple sandwich, some chips and a fruit. But I do like to have recipes conducive to a picnic or to bring along for a potluck style cookout, so today’s Sunday Supper theme got my wheels turning. I came up with a tasty Couscous Veggie Salad with Pesto recipe, featuring sautéed onions, peppers and spinach, along with some chickpeas and feta cheese.

This couscous veggie salad probably would be tasty without the pesto, but hey, I love pesto and had some on hand, so why not add some? Plus, I like to have some kind of flavor boost in a dish like this to make sure it will still have plenty of flavor when served cold. Pesto fits the bill nicely!

This recipe calls for just 1/2 cup of pesto, so you can make a batch to use for this couscous veggie salad and have some left for another purpose.My pesto always gets rave reviews, you can grab the recipe here. Maybe just simply tossed with pasta, or make a tasty tilapia dish like I did, following Cynthia’s recipe at Whole Food Real Families.

Tilapia with Pesto and an avocado salad

Back to the couscous veggie salad. Couscous is one of those things I start eating more when the weather gets warms. It’s nice and light, and can absorb the flavors of the ingredients you prepare it with. This recipe combines it with sautéed veggies and chickpeas, making it a substantial side dish that can also be enjoyed as a light lunch on its own.

So the weather is warming up, and I’m serving up Couscous Veggie Salad with Pesto for the #SundaySupper picnic; what will you bring?

Couscous Veggie Salad from #SundaySupper

5.0 from 2 reviews
Couscous Veggie Salad with Pesto
Prep time
Cook time
Total time
Couscous veggie salad with chickpeas and pesto is a flavorful side dish that can be eaten hot or cold.
Recipe type: Side
Cuisine: American
Serves: 4 servings
  • 3 tbsp olive oil
  • ½ large sweet onion
  • 1 cup colored bell pepper, chopped
  • 1 clove garlic minced
  • 3 cups spinach
  • 1 cup couscous
  • 2 cups water
  • ½ cup pesto
  • ⅓ cup feta cheese
  • 14 oz can chickpeas, drained and rinsed
  1. Heat 1 tablespoon of the oil in a skillet. Add the onions, and cook for 5 minutes.
  2. Add the bell pepper, cook for another 5 minutes.
  3. Start making the couscous: combine the couscous, water and 1 tablespoon olive oil in a medium pan. Bring to a boil, then reduce heat to simmer for 1 minute.
  4. Remove the couscous from the heat and cover immediately. Let the couscous stand for 10 minutes. After the 10 minutes, remove the cover from the couscous. Fluff the couscous by gently stirring with a fork in a circular motion, gradually adding the final tablespoon of olive oil. Stir in the pesto, and couscous aside.
  5. While the couscous is standing, finish cooking the veggies. Add the garlic to the peppers and onions, followed by the spinach. Cook a few more minutes until the spinach wilts.
  6. Add the veggies to the couscous, stir to combine. Stir in the chickpeas along with the feta cheese. This can be served hot, or put into the fridge to bring to a picnic or cookout later.

Couscous Veggie Salad for #SundaySupper.

Be sure to check out all the great #SundaySupper picnic recipes!



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  1. says

    I cannot imagine still having snow. We have had weeks of rain so it is an indoor picnic for us. I would definitely enjoy our salad on our picnic.

    • Cooking Chat says

      Technically there is still a bit of snow lingering in the woods…just saw some on our hike this afternoon!


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