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 poached shrimp, baked chicken breast, my favorite baked tofu, or fish.
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
Cook 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.
Make 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.
Make the salad: Mix the drained couscous (still hot) with the dressing. Cool for 5 minutes or until it is warm, not hot.
Stir 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.