Lemon Herb Couscous Salad

How to make couscous salad with a simple lemon vinaigrette, tomatoes, cucumber and herbs. It doesn’t get much easier than this salad!

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Related: If you love this salad, take a look at our lemon arugula salad with couscous, cucumbers, and feta cheese.

How to Make the Best 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. 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.

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.]

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

• Fresh and Easy Cucumber Salad with a sweet and tangy dressing made with vinegar, a little sugar, and Dijon mustard.
• Creamy Cucumber Salad has a tzatziki-inspired dressing made with Greek yogurt, vinegar, fresh lemon, garlic, and dill.
• Lemony White Bean Salad with Prosciutto has creamy white beans, salty prosciutto, parmesan cheese, peppery arugula, and a punchy lemon dressing.
• Seriously Good Quinoa Salad is ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods.
• Or try making your own dressing! Here’s our recipe for Caesar dressing, a creamy blue cheese and my favorite honey mustard dressing.

Lemon Herb Couscous Salad

Makes approximately 8 (1 cup) servings

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