Easy Couscous Salad
- PREP 10min
- COOK 10min
- TOTAL 20min
We love this easy couscous salad. Enjoy as a side or a main dish topped with your favorite protein like chickpeas, poached shrimp, baked chicken breast, my favorite baked tofu, or fish. It’s also lovely with grilled halloumi cheese or slabs of feta cheese (like I add to this salad with cherry tomatoes).
You Will Need
2 cups dried pearl couscous, also called Israeli couscous, 8 ounces (225g)
¼ 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, ½ teaspoon of salt, and ¼ 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 ¼ teaspoon of salt.