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Couscous Salad Recipe

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4.9 from 58 reviews

This refreshing Couscous Salad is a light and flavorful dish perfect for warm weather or as a side at any meal. Featuring fluffy couscous combined with fresh cherry tomatoes, cucumber, red onion, and parsley, all tossed in a zesty lemon and olive oil dressing. Quick to prepare with no cooking beyond soaking, this salad offers a vibrant mix of textures and bright flavors.

Ingredients

Couscous and Vegetables

  • 1 cup couscous (uncooked)
  • 1 cup water (boiling)
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup parsley (chopped)

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Prepare the Couscous: In a large bowl, pour boiling water over the couscous. Cover the bowl tightly and let it sit undisturbed for 5 minutes to allow the couscous to absorb the liquid and become tender.
  2. Fluff and Cool: Use a fork to fluff the couscous, breaking up any clumps. Allow the couscous to cool to room temperature before adding other ingredients to prevent wilting.
  3. Add Vegetables: Once the couscous has cooled, add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley. Gently toss to combine.
  4. Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and freshly ground black pepper until well emulsified.
  5. Toss the Salad: Pour the dressing over the couscous and vegetable mixture. Toss everything together thoroughly so the salad is evenly coated with the dressing.
  6. Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate it for up to 2 hours to allow the flavors to meld and develop further before serving.

Notes

  • You can substitute the parsley with fresh mint or cilantro for different flavor notes.
  • Adding chopped olives or feta cheese can enhance the salad into a more filling option.
  • For a vegan version, ensure any added ingredients like cheese are omitted.
  • The salad can be refrigerated for up to 24 hours but is best enjoyed fresh.
  • Adjust the salt and lemon juice to taste depending on personal preference.

Find it online: https://oliviabakes.com/couscous-salad-recipe/