Couscous Salad

There’s something truly refreshing about a good Couscous Salad. I remember the first time I tried it at a friend’s summer barbecue. The sun was shining, the air was filled with laughter, and the vibrant colors of the salad caught my eye. It wasn’t just the look that drew me in; it was the combination of flavors and textures—the soft, fluffy couscous, the crispness of the cucumber, and the juicy grape tomatoes. Every bite was a burst of summer! Today, I love making Couscous Salad for gatherings, picnics, or just a healthy side for dinner. It’s one of those recipes that you can customize to your heart’s content, whether you’re adding in seasonal veggies or a sprinkle of nuts for extra crunch. I find that it’s not just a dish; it’s a conversation starter and a reminder of good times shared with friends.

Ingredients to Make Couscous Salad

When it comes to crafting a delicious Couscous Salad, the choice of ingredients is essential. Each component plays a role in not only flavor but also texture and nutrition. The key players here include the fluffy couscous, which serves as the base, and fresh, colorful vegetables that add crunch and vibrancy. Add a splash of olive oil and a squeeze of lemon juice for dressing, and you’ve got a salad that’s not only nourishing but also bursting with flavor.

• 1 cup dry Moroccan couscous – The foundation of our salad, couscous is a tiny pasta made from semolina. Its fluffy texture is perfect for absorbing the flavors of the dressing.
• 1 cup warm water – Essential for cooking the couscous and ensuring it’s soft and fluffy.
• Salt and freshly ground black pepper – Simple but important for seasoning and enhancing the flavors of the salad.
• 1/4 cup + 1 tsp olive oil, divided – Adds richness and depth to the dressing and helps to coat the couscous.
• 2 tbsp fresh lemon juice – Brightens the salad and balances the richness of the olive oil.
• 1 tsp minced garlic (1 clove) – Brings a subtle punch of flavor to the dressing.
• 1 1/2 cups grape tomatoes, halved – Sweet and juicy, these add color and a burst of freshness to each bite.
• 1 1/2 cups diced English cucumber – Crisp and refreshing, the cucumber adds crunch and hydration.
• 1/3 cup diced red onion – Provides a mild onion flavor that complements the other ingredients.
• 1/3 cup finely crumbled feta cheese – Adds creaminess and a salty kick, creating a delightful contrast with the veggies.
• 1/3 cup toasted slivered almonds (optional but highly recommended) – For an added crunch and nutty flavor, these can elevate the texture of the salad.
• 1/3 cup finely chopped fresh parsley – Adds a burst of freshness and color.
• 2 tbsp finely chopped fresh mint – Contributes a refreshing flavor that ties the salad together beautifully.

Directions for Couscous Salad

Making Couscous Salad is a delightful experience! You’ll find that it comes together quickly, and with each step, the anticipation builds as you prepare this vibrant dish. Follow these simple steps to create a salad that’s sure to impress:

1. Start by bringing warm water to a boil in a medium saucepan over medium heat. The key is to ensure the water is bubbling before proceeding, as this will help the couscous cook evenly. Once it’s boiling, you’re ready for the next step.

2. Right when it reaches a boil, remove the saucepan from the heat. Quickly stir in the dry Moroccan couscous along with a pinch of salt. Cover the saucepan with a lid and let it rest for about five minutes. During this time, the couscous will absorb the water, fluffing up perfectly.

3. After five minutes, remove the lid and drizzle in one teaspoon of olive oil. Using a fork, gently fluff the couscous. This will help separate the grains and reduce any sticking. Allow it to cool in a large salad bowl for about ten minutes, tossing occasionally.

4. While the couscous is cooling, it’s time to prepare the remaining salad ingredients. In a small mixing bowl, whisk together the remaining olive oil, fresh lemon juice, and minced garlic. This dressing will add a zesty flavor that complements the salad perfectly.

5. Once the couscous has cooled, add in the halved grape tomatoes, diced cucumber, diced red onion, crumbled feta cheese, and toasted slivered almonds if you’re using them. The colors will be vibrant and inviting!

6. Pour the dressing over the salad mixture and gently toss to ensure everything is evenly coated. Be careful not to mash the ingredients together; you want to keep that fresh, crisp texture!

7. Finally, season your salad with salt and freshly ground black pepper to taste. Remember, it’s all about enhancing the natural flavors of the ingredients.

8. It’s best to enjoy the Couscous Salad on the day it’s prepared, but it will keep well in the fridge for up to one day. Just be sure to cover it properly to maintain its freshness!

Recipe Variations about Couscous Salad

If you’re looking to mix things up, there are endless variations for your Couscous Salad. It’s a great canvas to build upon, allowing for creativity and personalization. Here are some ideas:

• Add protein: Consider incorporating grilled chicken, chickpeas, or shrimp for a heartier meal.
• Change the grains: Try using quinoa or farro instead of couscous for a different flavor and texture.
• Include more veggies: Add roasted bell peppers, zucchini, or even corn to enhance the flavor profile.
• Herb variations: Experiment with different herbs like cilantro or basil for a fresh twist.
• Sweet additions: A handful of dried cranberries or raisins can add a touch of sweetness to balance the flavors.
• Spice it up: For a kick, add some chopped jalapeños or a sprinkle of paprika.
• Make it a main dish: Serve the Couscous Salad atop a bed of greens for a satisfying meal.

What Complements This Couscous Salad

When serving Couscous Salad, think about pairing it with complementary dishes that enhance its flavors and textures. Here are some ideas:

• Grilled chicken: The smoky flavors of grilled chicken make a perfect match with the freshness of the salad.
• Vegetable skewers: Colorful skewers add both appeal and a burst of flavor.
• Hummus and pita: Serve with creamy hummus and warm pita for a delightful appetizer spread.
• Perfect for lunch: A great option for a packed lunch or picnic, it holds up well in the refrigerator.
• Light dinner: Pair it with a light fish dish for a wholesome dinner option, especially in the summer.
• Storage tips: If you have leftovers, store them in an airtight container in the fridge to maintain freshness.
• Seasonal pairings: In the summer, pair with light, fruity beverages, whereas in the fall, consider a warm soup on the side.

FAQ

Conclusion

The Couscous Salad is a delightful medley of flavors and textures that truly shines during the warmer months. Its versatility allows you to customize it to fit your personal tastes, making it a staple for any occasion. I encourage you to give this recipe a try—you won’t be disappointed. The combination of fresh veggies, fluffy couscous, and zesty dressing will surely win over your palate!

Couscous Salad

The ultimate refreshing dish, Couscous Salad combines fluffy couscous with fresh vegetables and tangy dressing, making it a perfect healthy option for any meal. Bursting with flavor and easy to prepare, it's ideal for summer picnics or quick weeknight dinners. Make it tonight!

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 5 servings

Course: Salads, Side Dishes

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup dry Moroccan couscous
• 1 cup warm water
• Salt for seasoning
• 1/4 cup olive oil plus 1 tsp, divided
• 2 tbsp fresh lemon juice
• 1 tsp minced garlic 1 clove
• 1 1/2 cups grape tomatoes halved
• 1 1/2 cups diced English cucumber
• 1/3 cup diced red onion
• 1/3 cup crumbled feta cheese
• 1/3 cup toasted slivered almonds optional but highly recommended
• 1/3 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh mint

Equipment

• Large Pot
• Frying Pan
• Wooden Spoon
• Cutting Board
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Bring warm water to a boil in a medium saucepan.
2. Right when it reaches a boil, remove from heat and right away stir in dry Moroccan couscous and salt and cover. Let rest for 5 minutes.
3. Drizzle in 1 tsp olive oil, fluff with a fork and let cool about 10 minutes in a salad bowl (toss occasionally if possible to reduce sticking).
4. Meanwhile prepare remaining salad ingredients.
5. In a small mixing bowl, whisk together remaining 1/4 cup olive oil, lemon juice, and minced garlic.
6. To the bowl with couscous, add tomatoes, cucumber, red onion, feta, almonds if using, parsley, and mint. Pour dressing over everything and toss to evenly coat.
7. Season with salt and pepper to taste. Salad is best the day prepared but will keep in the fridge for 1 day.

Notes

• Tip 1: Israeli (pearl) couscous will work here as well; just follow the cooking instructions on the package rather than those listed here.
• Tip 2: If at high altitude, add 2 extra tablespoons water.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.