Easy Couscous Salad
We are obsessed with this easy couscous salad recipe! We love the simple lemon dressing, crisp veggies, and fresh herbs! Try this couscous salad once, and I think you’ll be as obsessed with it as we are. The dressing used in this salad is so good that I use it all the time (see it used in our chickpea salad and this arugula couscous salad). It’s been years since we first shared this easy salad, but I still rank it as one of my top salad recipes! The trick is to make your dressing, then add cooked couscous while it’s still hot. As it cools, it soaks up all the delicious lemony flavor from the dressing. A total winner! Key Ingredients Couscous: I use pearl couscous (also called Israeli couscous). It resembles tiny pearls and cooks like pasta (about 10 minutes). You can substitute regular couscous or swap in your favorite grain or small pasta shape (think quinoa, farro, or orzo). I also use it for this arugula salad. Cucumber and Tomato: I love the color and fresh flavor of cucumber in this easy salad, but you can add any of your favorite veggies! Fresh Herbs: This dish really benefits from the fresh herbs. I toss in a lot of them and particularly love fresh parsley, basil, dill, and mint. Walnuts and Raisins: These add some texture, and I love the little pop of sweet flavor when you get a raisin. I love walnuts, but other nuts are fine. I use golden raisins in the video, but regular or other dried fruits work, too. Homemade Dressing: This simple dressing has so much flavor! You’ll combine fresh lemon juice, Dijon mustard, honey or maple syrup, and extra-virgin olive oil. It’s light and fresh. I use the same dressing for this salad as other recipes on Inspired Taste (like this chickpea salad with tomatoes, cucumbers, and chickpeas). Couscous: I use pearl couscous (also called Israeli couscous). It resembles tiny pearls and cooks like pasta (about 10 minutes). You can substitute regular couscous or swap in your favorite grain or small pasta shape (think quinoa, farro, or orzo). I also use it for this arugula salad. Cucumber and Tomato: I love the color and fresh flavor of cucumber in this easy salad, but you can add any of your favorite veggies! Fresh Herbs: This dish really benefits from the fresh herbs. I toss in a lot of them and particularly love fresh parsley, basil, dill, and mint. Walnuts and Raisins: These add some texture, and I love the little pop of sweet flavor when you get a raisin. I love walnuts, but other nuts are fine. I use golden raisins in the video, but regular or other dried fruits work, too. Homemade Dressing: This simple dressing has so much flavor! You’ll combine fresh lemon juice, Dijon mustard, honey or maple syrup, and extra-virgin olive oil. It’s light and fresh. I use the same dressing for this salad as other recipes on Inspired Taste (like this chickpea salad with tomatoes, cucumbers, and chickpeas). Find the full recipe with measurements below. Tips for Making My Favorite Couscous Salad Tip 1: Add hot couscous to your dressing. While it cooks, make your dressing in a big bowl (which you will use for tossing your salad later on). Then, after draining, add it to the dressing. The warm couscous soaks up all the flavor from the dressing. We use this trick a lot (see this orzo pasta salad as an example). Tip 2: Use a variety of textures. The best salads have a bunch of different textures. I love the crisp fresh cucumber, juicy tomatoes, crunchy nuts, and soft and chewy raisins. All these textures come together with the couscous and makes the salad so much more interesting. For being such a simple dish, this salad truly delivers on flavor! I love this as a side and often turn it into a main dish by adding roasted shrimp or grilled chicken on top. Happy cooking! Easy Couscous Salad PREP 10 mins COOK 10 mins TOTAL 20 mins PREP 10 mins COOK 10 mins TOTAL 20 mins 8 Servings Watch Us Make the Recipe You Will Need 2 cups dried pearl couscous, also called Israeli couscous, 8 ounces (225g) 1/4 cup extra-virgin olive oil (60ml) 1 teaspoon Dijon mustard ½ teaspoon honey, or more to taste 1 teaspoon finely grated lemon zest 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste 1 medium English cucumber, diced 1 cup chopped tomatoes, 1 large tomato ½ cup coarsely chopped fresh herbs like parsley, mint, basil, dill, or a combination ¼ cup chopped nuts like walnuts, pine nuts, or almonds, toasted (30g) ¼ cup raisins, we love golden raisins (38g) Directions 1Cook couscous: Bring a large saucepan of salted water to a boil. Add couscous and cook according to the package directions, usually 8 to 10 minutes. Drain. 2Make dressing: While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. 3Make the salad: Mix the drained couscous (still hot) with the dressing. Cool for 5 minutes or until it is warm, not hot. 4Stir in the cucumber, tomato, herbs, walnuts, and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cold. 1Cook couscous: Bring a large saucepan of salted water to a boil. Add couscous and cook according to the package directions, usually 8 to 10 minutes. Drain. 2Make dressing: While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. 3Make the salad: Mix the drained couscous (still hot) with the dressing. Cool for 5 minutes or until it is warm, not hot. 4Stir in the cucumber, tomato, herbs, walnuts, and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cold. Adam and Joanne's Tips Couscous substitutes: Try regular couscous, farro, barley, quinoa, or small pasta like orzo. Toast walnuts: Add them to a dry pan over medium heat. Cook, stirring frequently until the nuts turn golden brown and become fragrant, 5 to 10 minutes. Make-ahead: Cover it and refrigerate for up to 4 hours. If you plan to make a day or two ahead, keep the tomatoes and walnuts separate until you’re ready to serve. Vegan couscous salad: Use maple syrup instead of honey. The nutrition facts provided below are estimates. We assumed 1/4 teaspoon of salt. Couscous substitutes: Try regular couscous, farro, barley, quinoa, or small pasta like orzo. Toast walnuts: Add them to a dry pan over medium heat. Cook, stirring frequently until the nuts turn golden brown and become fragrant, 5 to 10 minutes. Make-ahead: Cover it and refrigerate for up to 4 hours. If you plan to make a day or two ahead, keep the tomatoes and walnuts separate until you’re ready to serve. Vegan couscous salad: Use maple syrup instead of honey. The nutrition facts provided below are estimates. We assumed 1/4 teaspoon of salt. Nutrition Per Serving Serving Size 1 cup / Calories 219 / Protein 5 g / Carbohydrate 29 g / Dietary Fiber 2 g / Total Sugars 4 g / Total Fat 9 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 160 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Best Chicken Broccoli Stir Fry Next Post: Cheesy Stuffed Poblano Peppers