This couscous salad is fresh, colorful, and effortlessly satisfying. Light yet filling, it’s the kind of salad that works beautifully for make-ahead lunches, warm-weather dinners, or whenever you want something vibrant and nourishing without much effort.
Why You’ll Love This Recipe
- Light, refreshing, and easy to digest
- Perfect for meal prep and serving cold
- Made with simple, pantry-friendly ingredients
- Easy to customize with vegetables or protein
- Great as a side dish or main salad bowl
Ingredients Overview
This couscous salad recipe uses fluffy couscous as the base, mixed with crisp vegetables, fresh herbs, and a bright lemon-olive oil dressing. Ingredients like cucumber, tomato, red onion, and parsley keep it fresh and balanced.
You can turn it into a Greek-style couscous salad with feta and olives, or add leafy greens like kale for extra texture and nutrients.
Step-by-Step Instructions
1. Cook the couscous
Prepare couscous according to package instructions, then fluff and let it cool completely.
2. Prep the vegetables
Chop vegetables into small, even pieces for the best texture.
3. Make the dressing
Whisk olive oil, lemon juice, salt, and pepper until well combined.
4. Assemble the salad
Combine couscous, vegetables, herbs, and dressing. Toss gently and chill before serving.
Pro Tips for Best Results
- Let couscous cool fully before mixing to avoid sogginess
- Chop ingredients evenly for a clean, balanced bite
- Taste again after chilling and adjust seasoning
- Add herbs just before serving for maximum freshness
Variations & Add-Ins
- Greek couscous salad: Add feta, olives, and oregano
- Kale couscous salad: Massage kale with olive oil before mixing
- Protein boost: Add chickpeas, grilled chicken, or shrimp
- Vegan: Naturally vegan as written
- Gluten-free: Use gluten-free couscous alternative
Storage & Make-Ahead Tips
Store couscous salad in an airtight container in the refrigerator for up to 4 days. This salad tastes even better after chilling, making it ideal for meal prep. Freezing is not recommended due to texture changes.
FAQ – Couscous Salad
Is couscous salad served hot or cold?
It’s best served cold or at room temperature.
Is couscous the same as rice?
No, couscous is a type of pasta, but works well as a rice salad alternative.
Can I make couscous salad ahead of time?
Yes, it’s ideal for making ahead and storing in the fridge.
What vegetables work best?
Cucumber, tomato, kale, bell peppers, and red onion are all great options.
Printable Recipe Card
Couscous Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1 cup couscous
- 1½ cups water or vegetable broth
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup chopped parsley or kale
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook couscous according to package instructions. Fluff and cool.
- Chop vegetables and herbs.
- Whisk olive oil, lemon juice, salt, and pepper.
- Toss couscous with vegetables and dressing. Chill before serving.
Conclusion
This couscous salad is a fresh, flexible recipe that fits effortlessly into any routine. Serve it as a light main, a colorful side, or a make-ahead lunch you can rely on all week. Save this recipe and come back to it whenever you need a simple, vibrant salad.