Pearl Couscous, Chickpea & Edamame Salad

This gorgeous salad is an ideal light side dish for when you have the girls over for lunch! I also love to bring this to work with me for a light lunch packed full of veg – a nice healthy option to keep me going for the day.

This would be fab served with some grilled fish or chicken and a sneaky glass of rosé!

This recipe is enough for 4 as a side dish.


  • 120g pearl couscous
  • 240ml chicken stock
  • 1 tablespoon finely chopped flat leaf parsley
  • 150g edamame beans
  • 1/2 red pepper, diced
  • 1 small can of sweetcorn, drained
  • 1 400g can of chickpeas, drained and rinsed
  • 15g red onion, diced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 clove of garlic, crushed
  • Zest of 1/4 of a lemon
  • 1 teaspoon fresh squeezed lemon juice


  1. Boil the kettle and measure out 240ml of water. Add in half a stock cube (I use the knorr stock pots) and whisk.
  2. Pour the chicken stock into a pot with the pearl couscous and turn the heat up high until it starts to simmer. Turn the heat down to medium so it continues to simmer gently. Cook for 6 minutes. Then mix in the chopped parsley and cover the pot with a clean tea towel while you prepare the rest of the ingredients.
  3. In a large bowl, stir together the chickpeas, sweetcorn, edamame beans, red pepper and red onion. Add the pearl couscous and mix everything together.
  4. In a separate bowl, add the extra virgin olive oil, red wine vinegar, lemon zest, lemon juice, crushed garlic clove, mustard and a pinch of salt and pepper. Be careful with the salt – the stock cube will already be salty. Whisk together until well combined. I like to make dressing ins a jar if you have a spare one so you can pop the lid back on shake well to combine.
  5. Pour the dressing over the salad and mix so everything is well coated.
  6. This is best served at room temperature so if you are keeping it in the fridge make sure to take it out well before serving.

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