Description
This Easy Couscous Salad is a vibrant and flavorful dish packed with chewy pearl couscous, fresh vegetables, herbs, and a zesty lemon dressing. Perfect for meal prep, potlucks, or light lunches, this salad can be served warm or chilled, and it’s easily customizable to suit your taste.
Ingredients
Scale
- 2 cups (226g) pearl couscous : Offers a chewy texture and a satisfying bite.
- 1/4 cup (60ml) extra-virgin olive oil: Adds richness and smoothness to the dressing.
- 1 teaspoon Dijon mustard: Brings subtle tang and complexity to the salad.
- 1/2 teaspoon honey: Balances the lemon’s acidity with a hint of sweetness.
- 1 teaspoon lemon zest: Adds brightness and enhances the citrus flavor.
- 2 to 4 tablespoons lemon juice: Adjust based on your preference for tanginess.
- 1 medium English cucumber (diced): Refreshing and crisp.
- 1 cup chopped tomatoes: Juicy and colorful addition.
- 1 large tomato: Adds extra depth and freshness.
- 1/2 cup chopped fresh herbs (parsley, mint, basil, dill, or a combo): Adds aroma, flavor, and personalization.
- 1/4 cup (30g) chopped walnuts (toasted): Adds crunch and nuttiness.
- 1/4 cup (38g) raisins: Sweet golden pops of flavor throughout.
Optional Add-Ons
- Feta cheese: Crumble for creaminess and saltiness.
- Chickpeas: Add a can for extra plant-based protein.
- Avocado: Dice and fold in before serving for creaminess.
Substitutions and Shortcuts
- Use quinoa or regular couscous if pearl couscous isn’t available.
- Swap Dijon for yellow mustard in a pinch.
- Use pre-chopped veggies or pre-cooked couscous to save time.
Instructions
- Cook the Couscous: Bring a large pot of salted water to a boil. Add couscous and cook according to package instructions (usually 8–10 minutes). Drain and set aside.
- Make the Dressing: In a large mixing bowl, whisk together olive oil, Dijon mustard, honey, lemon zest, and lemon juice. Add salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper).
- Assemble the Salad: Add warm couscous to the bowl with the dressing. Let cool for 5 minutes. Stir in cucumber, tomatoes, chopped herbs, walnuts, and raisins. Mix well.
- Adjust Seasoning: Taste and adjust salt, pepper, or lemon juice to suit your preference.
- Serve: Enjoy warm or refrigerate to serve chilled later. Optional toppings like feta, chickpeas, or avocado can be added before serving.
Notes
- Meal Prep: Store in an airtight container in the fridge for up to 3 days. Great for lunchboxes!
- Nut-Free Version: Omit walnuts or substitute with sunflower seeds or pumpkin seeds.
- Make it Vegan: Skip honey and use maple syrup or agave instead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 6g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: undefined
Keywords: easy couscous salad, pearl couscous recipe, Mediterranean salad, summer couscous bowl, vegetarian couscous dish, lemon herb couscous salad