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Summer Couscous Salad

A salad that cooks up in fifteen minutes and tastes great alone or as a side dish for any protein.

Course Salad, Side Dish
Keyword couscous salad, moroccan couscous
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

For Salad:

  • 3 cups water
  • 1 1/2 cups Moroccan Couscous (see my favorite brand linked above)
  • 1/2 teaspoon good quality sea salt or kosher salt
  • 2 roma tomatoes, diced
  • 1 Persian cucumber, diced (or half a regular cucumber peeled and diced)
  • 2 tablespoons parsley, chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 1/2 cup roasted salted pistachios, toasted pine nuts or almond slices
  • sea salt and pepper to taste

For Lemon Dressing:

  • 1/4 cup good quality olive oil
  • zest of one small lemon
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, peeled and minced
  • sea salt and pepper to taste

Instructions

  1. Bring water to boil in medium sized pot. Immediately turn off heat and add couscous. Cover with lid and allow to sit for 10 minutes.

  2. While couscous cooks, prep all vegetables and herbs, set aside.

  3. Whisk together all salad dressing ingredients. Set aside.

  4. Remove lid from couscous and use a fork to "fluff". Pour couscous into a large bowl and allow to cool for ten minutes (tossing occasionally to prevent clumping). Add tomatoes, cucumbers, herbs and nuts, fluff again.

  5. Dress with desired amount of salad dressing, toss and season with sea salt and freshly ground black pepper if needed.