Couscous Salad
Last week, after one of those bustling days filled with subway delays and Manhattan craziness, I turned to my pantry for a trusty couscous salad. It's a lifesaver on those busy evenings when Alex has soccer practice and Sarah feels picky about dinner. This salad is our go-to because it’s quick, colorful, and we can all gather around the kitchen table to enjoy it together. It's not just a salad; it’s one of those dishes that makes hectic nights feel like a cozy family moment. If you're looking for more easy recipes, don't miss out on our Pineapple Green Smoothie.
Jump to:
Why you’ll love this recipe
First off, it's easy to prepare with everyday ingredients. Plus, it's healthy, filling, and kid-approved! You can make it ahead of time, which frees up your evening for more family bonding. Perfect for packing in school lunches or enjoying as a light dinner. And trust me, when you toss everything together, it feels like a culinary masterpiece—a little magic trick in your kitchen.
Ingredients
- 1 cup couscous
- 1 ¼ cups water
- ¼ teaspoon sea salt
- 2 tablespoons salted butter (optional)
- 1 cup cucumber (peeled and diced)
- 2 green onions (finely sliced)
- 1 pint baby tomatoes (halved)
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 avocado (diced)
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Step-by-step instructions
- Bring 1 ¼ cups water and ¼ teaspoon sea salt to a boil. Add couscous, stir quickly, and turn off the heat. Add butter if desired, cover, and let stand for 5 minutes. For pearl couscous, reduce heat and simmer (covered) for 10-14 minutes until tender, then let sit covered for 10 minutes before stirring.
- Transfer the cooked couscous to a large bowl to cool, stirring often.
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, honey, Dijon mustard, minced garlic, sea salt, and black pepper.
- Once the couscous has cooled, add cucumber, green onions, tomatoes, basil, parsley, and the dressing to the bowl and stir to combine. Taste and adjust salt and pepper as needed.
- Cover and chill for at least 1 hour or until completely chilled. If desired, add avocado immediately before serving. Serve cold.
Recipe tips & variations
Feel free to customize your salad by adding grilled chicken for a protein boost, or toss in some feta for added creaminess. If you want to change it up a bit, adding roasted red peppers can give it a smoky twist. And don't hesitate to experiment—Sarah sometimes sneaks in extra herbs when she helps out!
Storage & reheating
Store leftover couscous salad in an airtight container in the refrigerator for up to three days. I've found that the flavors tend to meld beautifully overnight, making it taste even better the next day. When you're ready to enjoy, it’s best served cold, but if you happen to prefer it warm, a quick zap in the microwave works too.
FAQs
Can couscous salad be made ahead of time?
Absolutely! I often prepare it the night before to let the flavors develop. It's perfect for meal prep.
What type of couscous works best for couscous salad?
I've tried both regular and pearl couscous, and they both work well. It really depends on the texture you prefer.
Can couscous salad be served warm instead of cold?
Sure, it can be served warm, but my family finds it more refreshing and flavorful when chilled.
How long does couscous salad last in the refrigerator?
It typically lasts up to three days, but we usually devour it well before then!
Recipes you may like
- Gluten Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Couscous salad is more than just a side dish in our home—it's a way for our family to come together after busy days and share in something delicious that feels like a treat but is as easy as can be. Enjoy your next family dinner with this delightful couscous salad!
Print
Couscous Salad
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and colorful couscous salad that's easy to prepare and perfect for busy evenings.
Ingredients
- 1 cup couscous
- 1 ¼ cups water
- ¼ teaspoon sea salt
- 2 tablespoons salted butter (optional)
- 1 cup cucumber (peeled and diced)
- 2 green onions (finely sliced)
- 1 pint baby tomatoes (halved)
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 avocado (diced)
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Bring 1 ¼ cups water and ¼ teaspoon sea salt to a boil. Add couscous, stir quickly, and turn off the heat. Add butter if desired, cover, and let stand for 5 minutes. For pearl couscous, reduce heat and simmer (covered) for 10-14 minutes until tender, then let sit covered for 10 minutes before stirring.
- Transfer the cooked couscous to a large bowl to cool, stirring often.
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, honey, Dijon mustard, minced garlic, sea salt, and black pepper.
- Once the couscous has cooled, add cucumber, green onions, tomatoes, basil, parsley, and the dressing to the bowl and stir to combine. Taste and adjust salt and pepper as needed.
- Cover and chill for at least 1 hour or until completely chilled. If desired, add avocado immediately before serving. Serve cold.
Notes
- Feel free to customize your salad by adding grilled chicken for a protein boost or tossing in some feta for added creaminess.
- Adding roasted red peppers can give it a smoky twist.
- Best served cold, but can be warmed if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
