I love this easy couscous salad recipe Serve with simple lemon sauce, fresh tomatoes, crisp cucumbers and herbs. It’s so quick to make it, and everyone I serve loves it!
I’ve made Herby Lemon Couscous Salad a lot over the years and I’m always glad I did it myself! This is one of my favorite summer restaurants for pot and barbecue. Every time I bring it, my friends ask for a recipe.
The best part is its simplicity and deliciousness. The ingredients are fresh and the salad is quickly blended together. While couscous (takes 10 minutes), you can prepare the rest of the salad ingredients.
Key Ingredients
- Couscous: We use pearl couscous (Israel couscous). It looks like little pearls and chefs, such as pasta (about 10 minutes of salt water). You can substitute regular couscous or swap in your favorite cereal or small pasta shapes such as quinoa, farro or Orzo. I also use pearl couscous for arugula salad.
- Cucumber and tomato: I love the color and fresh flavor of the cucumbers in this simple salad, but you can add any vegetables you like!
- Fresh herbs: This salad really benefits from fresh herbs. I threw a lot of stuff, especially liked fresh parsley, dill and mint.
- Walnut: Nuts add some crunch and meaty flavor to the salad. Walnuts work well in this salad, but you can feel free to substitute your favorite nuts.
- raisin: I like to add sweetness to this salad, so golden raisins can solve the problem. I also used dried cranberries and dried apricots and it worked very well.
- Homemade dressings: I use the same dressings as other recipes in this salad (such as this chickpea salad). You will combine lemon juice, lemon mustard sauce, honey or maple syrup and olive oil. It is lightweight.
How to make couscous salad
I made the lemon sauce first and then performed on the bottom of a large salad bowl. This way, when my couscous is cooked I can add it directly.
For the best couscous salad, Add couscous while still warm in the seasoning. The warm couscous absorbs all the flavors of the seasoning. We use the same trick when making pasta salads.
Once couscous has cooled you can add vegetables, walnuts, raisins and fresh herbs. Because of this simplicity, the salad really exudes flavor! I love this side and usually turn it into a main course by adding grilled shrimp or grilled chicken on top.
Simple couscous salad recipe
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We love this simple couscous salad. Enjoy one side or main course with your favorite proteins like shrimp, chicken, tofu or fish.
8 servings
Watch us make recipes
You will need
1½ cups dried Israeli couscous, also known as pearl couscous
Salt and fresh black pepper
1/4 cup super olive oil
1 teaspoon of simplified mustard
1/2 teaspoon honey
1 teaspoon finely chopped lemon peel
2 to 4 tablespoons fresh lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup chopped fresh herbs; use any combination of fresh parsley, coriander, basil, dill or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins
direction
1Bring a large pot of salted water to a boil. Add couscous and cook until tender for 8-10 minutes. Flow away.
2While couscous is cooked in a large bowl, stir the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the drained couscous to the seasoning and mix thoroughly.
3Add cucumbers, tomatoes, herbs, walnuts and raisins. Taste the seasoning and adjust as needed with salt and/or pepper. Enjoy warmth or lid and refrigerate until cool, about 1 hour.
Adam and Joanne’s Tips
- Steam Alternatives: Conventional couscous, farro, barley, quinoa, small pasta like orzo.
- Toast walnuts: Add them to the dry pot over medium heat. Cook, stirring frequently until the nut turns golden and fragrant for 5 to 10 minutes.
- Production: Cover it and refrigerate for up to 4 hours. If you plan to make it a day or two in advance, separate the tomatoes and walnuts until ready to eat.
- Vegetarian Salad: Use maple syrup instead of honey.
- The nutrition facts provided below are estimates. Let’s assume 1/4 teaspoon of salt.
Nutrition per serving
Service size
1 cup
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Calories
219
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protein
5 g
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carbohydrate
29 g
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Dietary fiber
2 g
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Total sugar
4 g
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Total fat
9 g
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Saturated fat
1 g
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cholesterol
0 mg
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sodium
160 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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