We’ve been obsessed with this easy couscous salad for years! It’s truly one of our all-time favorite recipes. Everyone loves the simple lemon dressing, crisp veggies, and fresh herbs!
Try this recipe once, and I think you’ll be as obsessed with it as we are. The dressing for this couscous salad is SO GOOD that I use it all the time (see it used in our chickpea salad and this arugula couscous salad).
It’s been years since we first shared this easy couscous salad, but I still rank it as one of my top salad recipes! The trick is to make your dressing, then add cooked couscous while it’s still hot. As the couscous cools, it soaks up all the delicious lemony flavor from the dressing. A total winner!
Key Ingredients
- Couscous: I use pearl couscous (also called Israeli couscous). It resembles tiny pearls and cooks like pasta (about 10 minutes). You can substitute regular couscous or swap in your favorite grain or small pasta shape (think quinoa, farro, or orzo). I also use pearl couscous for this arugula salad.
- Cucumber and Tomato: I love the color and fresh flavor of cucumber in this easy salad, but you can add any of your favorite veggies!
- Fresh Herbs: This salad really benefits from the fresh herbs. I toss in a lot of them and particularly love fresh parsley, basil, dill, and mint.
- Walnuts and Raisins: These add some texture, and I love the little pop of sweet flavor when you get a raisin. I love walnuts, but other nuts are fine. I use golden raisins in the video, but regular or other dried fruits work, too.
- Homemade Dressing: You’ll combine lemon juice, Dijon mustard, honey or maple syrup, and olive oil. It’s light and fresh. I use the same dressing for this salad as other recipes on Inspired Taste (like this chickpea salad).
While your couscous cooks, make your dressing in a big bowl (which you will use for tossing your salad later on). Then, after draining the couscous, add it to the dressing. The warm couscous soaks up all the flavor from the dressing. We use the same trick when making my favorite pasta salad. From there, it is as easy as adding the rest of the salad ingredients.
For being so simple, this salad truly delivers on flavor! I love this as a side and often turn it into a main dish by adding roasted shrimp or grilled chicken on top.
Easy Couscous Salad
- PREP
- COOK
- TOTAL
We love this easy couscous salad. Enjoy as a side or a main dish topped with your favorite protein like poached shrimp, baked chicken breast, my favorite baked tofu, or fish.
Watch Us Make the Recipe
You Will Need
2 cups (226g) dried pearl couscous, also called Israeli couscous, 8 ounces
1/4 cup (60ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 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
1/2 cup coarsely chopped fresh herbs like parsley, mint, basil, dill, or a combination
1/4 cup (30g) chopped walnuts, toasted
1/4 cup (38g) raisins, we love golden raisins
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, 1/2 teaspoon of salt, and 1/4 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 1/4 teaspoon of salt.
Here’s a tip on the easiest and cleanest way to wash quinoa: Pour the quinoa into a very, and as Julia Child would say…an impeccably clean knee high nylon stocking! Cut the top off the stocking and you can either put the stocking in a glass and pour the quinoa in it, or, use a 1/2 cup measure at a time to fit in the stocking (you’ll find the best way). Then…..wash it under the running water and voila….no straining, no quinoa filling up your sink and no quinoa wasted!! Empty it into your pot and pour the water over the hose to ensure all the grains are captured. I was so frustrated and finally thought of this…..and it is terrific!!!! It will work for rice, etc. as well.
Please clarify amount of couscous. Your recipe says: 2 cups (226g) dried pearl couscous, also called Israeli couscous, 8 ounces. 2 cups equals 16 oz. And you end the line with 8 ounces. What am I missing? Plan to make soon. Tks
Hi Karla, The measurements are correct. You’re right that 2 cups of liquid generally equals 16 fluid ounces. However, when we’re talking about dry ingredients like couscous, measurements are often given by weight (ounces) rather than by volume (fluid ounces). In this case, the ‘8 ounces’ refers to the weight of the couscous, not its volume. So, 2 cups of dried pearl (or Israeli) couscous, when measured out, will typically weigh around 8 ounces.
Your recipes are always ‘No-Fail’ You are my ‘Go-To’ recipes!
That’s so kind of you! So happy you found us and that our recipes work so well for you.
We prepared salad at home almost regularly, but your salad is totally different. Your recipes are excellent, organic and healthy. I like your blog and also prefer organic products.
Thank you so much! So happy you found us!
This is the best & easiest salad ever,love it so much,thank you for sharing with everyone 😋
Everyone loved this recipe. I added powdered garlic to the dressing and used fresh dill, parsley and Mint from my garden. I also added some dried Cranberries with the chopped raisins
That’s fantastic! I’m so glad everyone loved the recipe, and it sounds like those additions were absolutely delicious. Powdered garlic in the dressing, fresh herbs from the garden, and cranberries with the raisins – what a wonderful combination of flavors and textures! Thanks for sharing your inspired additions. I bet it was a real hit!
This is so delicious… I made it for the first time a few days ago… and will be making it for the second time tomorrow. The fesh herbs and lemon make it so bright and fresh. I cant get enough!
This is one of my favorites! Thank you for coming back and sharing, Rachel.
I’ve made this twice now, and it’s my new favorite lunch to take to work. You can change the taste by adding different veggies, too. I love it!
We love how flexible this recipe is. The dressing goes with so many veggies. So glad you enjoyed it 🙂
A perfect recipe for a church potluck very tasty with garlic bread
I made this recipe and it was absolutely fabulous. I used a lot of fresh mint and parsley.
Also, I tripled the dressing recipe. I mixed the hot pasta in with the dressing as prescribed. Soooo scrumptious.! I marinated chicken and fried it and then diced it and ate alongside the salad. Will definitely make this again.!!! Thanks much!!!
Just made this recipe – excellent!
Fresh parsley and dried oregano. Served with feta and olives. Mwah!