Our Favorite Lemon Herb Couscous Salad

How to make light and healthy couscous salad with a simple lemon vinaigrette, tomatoes, cucumber and herbs. It doesn’t get much easier than this salad! Jump to the Easy Lemon and Herb Couscous Salad Recipe

Watch The Video

Couscous Salad Recipe Video

How to Make Couscous Salad

It really doesn’t get much fresher than this. We love this light salad — it doubles as a side, can be the main event or works well topped with grilled chicken or Adam’s favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts, and raisins, this is certainly one of our favorites.

You can even make it ahead of time. By the way, we love this salad so much we created spin-off using orzo pasta. If you love this salad, take a look at our Lemon Orzo Pasta Salad with Cucumbers and Olives.

Serve this salad warm or cold. You even swap or add your favorite fresh ingredients. We love crisp cucumbers, tomatoes, and golden raisins.The base of the salad is made with Israeli (or pearl) couscous.

Couscous salad with vegetables

What is Israeli Couscous?

Israeli Couscous is a little different from what most of us think of when we hear couscous. It’s in the shape of small round pearls made from semolina flour and wheat and is very similar to pasta in its texture. In fact, you actually cook it in boiling water for about 10 minutes then drain. Easily use in place of rice, or even in place of pastas in soups or salads. If you cannot find Israeli Couscous, you can substitute with a small pasta shape such as orzo or use regular couscous.

The Secret for the Most Flavorful Salad

To make the best, most flavorful salad, add the vinaigrette to the couscous while it is still warm. We do the same with pasta salad and even potato salad.

Since the couscous is warm, it soaks up all the flavor from the dressing. Speaking of the dressing, this is one of my go-to recipes. We love keeping this salad light and fresh, so our favorite dressing to toss the couscous in is a light lemony vinaigrette. It’s simple — and great to toss with warm veggies like carrots or as a light salad dressing. All you need is Dijon mustard, honey, lemon zest, lemon juice, and olive oil. Just whisk together until creamy, and then season with salt and pepper and you’re done.

Once the couscous is dressed, it’s up to you for what else you add – we love diced tomato, crisp cucumber, lots of fresh herbs, golden raisins, and crunchy walnuts. [Here’s another couscous salad: Lemony Arugula Salad with Couscous, Cucumbers and Feta! The salad is simple, fast and tastes like it came from a fancy restaurant.]

couscous salad with a simple lemon dressing

Make Ahead Tips

This is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry and mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and walnuts separate until you’re ready to serve. This way they will remain crisp.

More Easy Salads

Easy Couscous Salad with cucumbers and tomatoes

Our Favorite Lemon Herb Couscous Salad

  • PREP
  • COOK
  • TOTAL

We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken or Adam’s favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

Makes approximately 8 (1 cup) servings

Watch Us Make the Recipe

You Will Need

1 ½ cups dried Israeli couscous, also called pearl couscous

Salt and fresh ground black pepper

1/4 cup extra-virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon honey

1 teaspoon finely grated lemon zest

2 to 4 tablespoons fresh squeezed lemon juice, depending on taste

1 medium English cucumber, diced

1 large tomato, diced

1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint

1/4 cup chopped walnuts, toasted

1/4 cup raisins, we love golden raisins

Directions

    1Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.

    2While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.

    3Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Adam and Joanne's Tips

  • If you cannot find Israeli Couscous, you may substitute with a small pasta shape such as orzo or use regular couscous.
  • To toast walnuts, add 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: This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry and mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and walnuts separate until you’re ready to serve. This way they will remain crisp.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 1/4 teaspoon of added salt.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1 cup / Calories 219 / Protein 5 g / Carbohydrate 29 g / Dietary Fiber 2 g / Total Sugars 4 g / Total Fat 9 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 160 mg
AUTHOR:  Adam and Joanne Gallagher
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69 comments… Leave a Comment
  • Adele May 29, 2023, 8:18 pm

    I loved this salad. I used toasted pumpkin seeds. The combination of herb flavours plus the different textures made the a repeat dish for me. Thank you.

    Reply
  • Claire May 29, 2023, 1:17 pm

    Just made this for Memorial Day today and love the flavor combos! Used parsley and dill.

    Reply
  • Polly McFadden May 27, 2023, 7:14 pm

    This is the best spring/summer salad. It’s super easy to make yet looks and tastes like a high end restaurant. I make it frequently and it’s always a hit. Thanks Adam and Joann for this and many other great recipes!

    Reply
  • Rachel September 5, 2022, 11:05 am

    We had a big haul from the garden & I went to work finding recipes. I made this salad as printed, using the herbs I had (basil & cilantro), it was amazing! We loved the sweetness of the raisins & crunch of the walnuts. My husband has already asked for me to make it again. Thanks, so fresh & tasty!

    Reply
  • Judy August 3, 2022, 5:13 pm

    Just made this fabulous salad for my husband and son!!! It’s absolutely delicious… everyone should make this now!!! Thank you!!

    Reply
  • Esther June 20, 2022, 1:20 pm

    What an awesome recipe! I was looking for something different than the standard pasta salad or even a variation of one and this was perfect! So unique with the golden raisins and walnuts. And the flavors with all the herbs and lemon it was all just so fresh and colorful. Made this as a side dish with some grilled salmon for Father’s Day….My dad just asked me for the recipe. Definitely making this all summer!!!

    Reply
  • Taslim Dadar June 16, 2022, 3:20 pm

    One of my favorite and it’s always super hit at my family gatherings,thank you so much for bringing all the memories back.

    Reply
  • Joan Pinckney April 15, 2022, 1:09 pm

    First time I made the salad I followed recipe exactly as stated. Delicious! Second time I added mozzarella pearl balls. Added a little extra olive oil and lemon. It is an addictive salad!

    Reply
  • Savannah April 13, 2022, 4:49 pm

    I don’t know how to describe the absolute chokehold this recipe had on me. I made it once for a dinner party last summer and my friends were OBSESSED. I’ve made this several times since and am excited to make it again this spring

    Reply
    • Adam April 14, 2022, 1:43 pm

      We love this salad too 🙂

      Reply
  • Joan Pinckney April 7, 2022, 2:19 pm

    Absolutely delicious! Made it exactly per the recipe!

    Reply
  • DJ February 14, 2022, 4:43 pm

    I plan to make this meal, it looks great

    Reply
  • David December 24, 2021, 3:12 am

    This recipe is the best! My go-to anytime get-together side dish. Just love it. Thanks guys.

    Reply
  • Marieke Dufresne September 28, 2021, 12:47 pm

    Really good! I omitted the raisins bc I’m not a fan of them. I added black olives and yellow pepper and red onion. So good! Will be making this again! Wondering if I could add cranberries instead of raisins?

    Reply
  • Martha O’Keefe June 24, 2021, 9:08 pm

    Was delicious! I grow parsley, Italian basil, mint and had fresh Hanover, VA tomatoes. I also added Kalamata olives, black beans & red onions. Very good mix of flavors & filling!

    Reply

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