Couscous Salad

Couscous salad is healthy, quick and easy to make. This gorgeous dish features fresh, seasonal ingredients like cucumber, red onion, herbs and cherry tomatoes. Drizzle everything in a simple and bright lemon juice dressing!

I love making this couscous for a summer cookout because it’s the perfect, simple side dish and pairs easily with any grilled protein (chicken, shrimp, burgers, steak, salmon, etc.)! It can also be enjoyed solo as a light dinner or tasty little lunch.  

Couscous is the best because it cooks SUPER fast, making it a very convenient ingredient to utilize in the kitchen.

If you’re a fan of this recipe, check out my delicious Asparagus Couscous Salad or this incredible Chicken And Mango Couscous Salad. You can’t go wrong with either of these variations.

How To Make Couscous Salad

Ingredients:

For the couscous:

• Couscous — I like using whole wheat couscous to make my salad healthier, but any will do.
• Water — For cooking couscous.
• Salt and pepper — Simple seasonings for big flavor. Add them to taste!

Salad Ingredients:

• Red onion — Delicious and spicy! If the flavor of your onion is too strong you can soak it in cool water for a few minutes before adding to the salad.
• Tomatoes — I like using cherry tomatoes because they’re extra sweet. Grape tomatoes will also work.
• Cucumber — For a bit of crunch.
• Fresh herbs — I generally use parsley and mint for this recipe.
• Feta crumbles — Salty cheese pairs nicely with bright, lemony dressing.

For The Lemon Vinaigrette:

• Lemon juice — Freshly squeezed is always best, though bottled can work in a pinch! If you prefer, you can replace lemon juice for white wine vinegar.
• Extra virgin olive oil — You can also sub avocado oil.
• Garlic — One to two whole cloves, finely minced.
• Salt and pepper — To taste.
• Optional: lemon zest

Instructions

Prepare the couscous:

• Measure water into a saucepan and bring it to a boil. Remove from heat and add your couscous!

• Place a lid on the saucepan and allow the couscous to soak in hot water or chicken broth for about 5 minutes, until soft.
• Remove the lid and use a fork to fluff to separate the fine grains, then set the couscous to the side or in the fridge and allow it to cool while you work on everything else!

Make dressing:

• In a small bowl or glass mason jar combine lemon juice, olive oil, garlic, salt and pepper.
• Whisk until ingredients are well combined, then do a taste test and add a more salt or pepper if desired.

Assemble and serve:

• Transfer couscous to a large bowl, then add halved cherry tomatoes, veggies, herbs and salty feta crumbles.

• Mix well, drizzle homemade lemon dressing over ingredients and then toss again so everything gets a nice coating.
• Do a taste test and add a bit more salt/pepper if necessary, then serve and enjoy!

Storage Instructions

• To Store: Place leftover couscous salad in an airtight container and refrigerate for up to 2-3 days. The leftover is great for lunch the next day! 
• Make Ahead: I recommend storing dressing separate from salad if you’re making it a few days ahead of time for a barbeque or cookout. It will last longer this way, up to 3-4 days in the refrigerator!

More Summer Salad Recipes

Tis the season for barbeques, summer cookout and pool parties! These are great take-along options if you’re invited somewhere, they’re also fantastic additions if you’re hosting.

• Cauliflower Potato Salad Recipe
• Mango Quinoa Salad Recipe
• Easy Broccoli Salad Recipe
• Quinoa Salad With Roasted Asparagus

Frequently Asked Questions

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