Laura Mariano
Why Couscous Salad Is a Must-Try
Couscous salad is the ultimate light and refreshing dish that’s endlessly customizable to suit any taste or occasion. Whether you’re prepping meals for the week, packing a picnic, or contributing to a potluck, this salad delivers vibrant flavor and satisfying texture with minimal effort.
Inspired by Mediterranean and Middle Eastern cuisines, couscous salad combines fresh vegetables, herbs, and a zesty dressing for a dish that’s both wholesome and delicious. The beauty of couscous lies in its versatility—it absorbs flavors beautifully and pairs well with a wide range of ingredients, from tangy feta to sweet raisins.
It’s quick to prepare, travels well, and tastes even better after a few hours in the fridge. With just a few pantry staples and seasonal produce, you can whip up a colorful, nutrient-packed salad that’s perfect as a side or a light main course.
Types of Couscous to Use
Couscous comes in several varieties, each offering a unique texture and cooking time:
- Moroccan Couscous: The finest and quickest to cook. It’s ideal for light salads and absorbs dressing well. Just pour boiling water over it, cover, and let it steam for 5 minutes.
- Israeli Couscous (Pearl Couscous): Larger and chewier, it resembles tiny pasta pearls. It’s boiled like pasta and works well in heartier salads with bold flavors.
- Lebanese Couscous (Moghrabieh): The largest variety, similar to small gnocchi. It takes longer to cook and is best for warm salads or dishes with robust sauces.
Choose Moroccan couscous for a fluffy, delicate salad, Israeli for a toothsome bite, and Lebanese when you want a substantial base. Each type brings a different character to the dish, so match your couscous to your ingredients and occasion.
Ingredient Breakdown
Base:
- Couscous (instant Moroccan or pearl Israeli) provides a neutral canvas that soaks up flavor.
Veggies:
- Cucumber, cherry tomatoes, bell peppers, red onion, and radish add crunch, color, and freshness.
Add-ins:
- Chickpeas boost protein and fiber.
- Olives bring briny depth.
- Nuts like almonds or walnuts add texture.
- Raisins offer a sweet contrast.
Herbs:
- Parsley and mint are classic.
- Basil adds sweetness.
- Dill brings a grassy, tangy note.
Cheese:
- Crumbled feta adds creaminess and salt.
- Vegan alternatives like almond-based feta work well too.
Dressing:
- A blend of lemon juice, olive oil, vinegar, mustard, and honey creates a bright, balanced vinaigrette.
- Lemon zest adds extra zing.
This mix of ingredients creates a salad that’s vibrant, satisfying, and full of flavor. Customize based on what’s in season or your pantry staples.
Step-by-Step Instructions
- Cook the Couscous: For Moroccan couscous, bring 1 cup of water to a boil with a pinch of salt. Pour over 1 cup couscous, cover, and let sit for 5 minutes. Fluff with a fork and let cool. For Israeli couscous, boil in salted water for 8–10 minutes until tender. Drain and cool.
- Prep the Vegetables: Dice cucumber, cherry tomatoes, bell peppers, red onion, and radish. Drain and rinse chickpeas. Chop herbs finely.
- Make the Dressing: In a small bowl, whisk together:
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp vinegar (white wine or apple cider)
- 1 tsp Dijon mustard
- 1 tsp honey Season with salt and pepper to taste.
- Combine Ingredients: In a large bowl, mix couscous with chopped vegetables, chickpeas, olives, nuts, and raisins. Pour dressing over and toss gently to coat.
- Garnish and Serve: Top with crumbled feta and fresh herbs. Chill for 30 minutes if possible to let flavors meld.
Serve cold or at room temperature. It’s perfect as a side dish or light lunch.
Variations to Try
Mediterranean Couscous Salad: Use Moroccan couscous with cucumber, tomatoes, olives, feta, and parsley. Add a lemon-oregano vinaigrette.
Israeli Couscous with Smoked Paprika: Sauté pearl couscous with garlic and smoked paprika before mixing with roasted peppers, chickpeas, and arugula.
Vegan Couscous Salad: Omit cheese and add avocado slices, roasted sweet potato, and a tahini-lemon dressing.
Moroccan-Style Couscous Salad: Use raisins, chopped dates, toasted almonds, and cinnamon-spiced dressing. Add carrots and chickpeas for texture.
Each variation brings a unique flavor profile—play with ingredients to suit your taste or dietary needs.
Couscous Salad Recipe | Fresh Mediterranean Salad with Lemon, Herbs & Vegetables
Equipment
- Medium pot or kettle
- Large mixing bowl
- Small bowl or jar (for dressing)
- Fork for fluffing couscous
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 1 cup Moroccan couscous (or Israeli couscous for a chewier texture)
- 1 cup boiling water (for Moroccan couscous) or salted water (for Israeli couscous)
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- ¼ cup red onion, finely chopped
- ¼ cup radish, thinly sliced
- ¼ cup chopped olives (optional)
- ¼ cup chopped almonds or walnuts
- 2 tbsp raisins (optional)
- ¼ cup chopped parsley
- 2 tbsp chopped mint
- ½ cup crumbled feta (or vegan alternative)
Dressing:
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp vinegar (white wine or apple cider)
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
Cook Couscous:
- For Moroccan couscous: Place couscous in a bowl, pour boiling water over it, cover, and let sit for 5 minutes. Fluff with a fork and let cool.
- For Israeli couscous: Boil in salted water for 8–10 minutes, drain, and cool.
Prep Veggies and Add-ins:
- Dice cucumber, tomatoes, bell pepper, red onion, and radish. Chop herbs, nuts, and olives. Rinse chickpeas.
Make Dressing:
- In a small bowl or jar, whisk together lemon zest, juice, olive oil, vinegar, mustard, honey, salt, and pepper.
Combine Salad:
- In a large bowl, mix couscous with veggies, chickpeas, nuts, raisins, and olives. Pour dressing over and toss gently.
Garnish and Serve:
- Top with crumbled feta and fresh herbs. Chill for 30 minutes if desired. Serve cold or at room temperature.
Notes
- Tip: Always fluff couscous with a fork and let it cool before adding veggies to avoid sogginess.
- Make Ahead: Store dressing separately and mix before serving.
- Storage: Keeps well in the fridge for 3–4 days.
- Variations: Try Moroccan-style with dried fruits and cinnamon, or vegan with avocado and tahini dressing.
- Substitutions: Use quinoa for a gluten-free version or swap feta for dairy-free cheese.
