A fresh and nutritious salad centered around tasty Moroccan couscous.
More times than not, if you make a salad, it centers around lettuce or another type of leafy green vegetable. But any salad you can make with lettuce, I would argue, can be made just as easily with couscous. After all, couscous isn’t difficult to make, and it blends perfectly with the types of veggies you find in a great salad. That’s why I’ve grown to love this recipe for couscous salad because it’s simple, healthy, and tastes amazing.
Obviously, if you’re not a fan of couscous, this recipe may not be for you. But I enjoy the taste and texture of couscous, especially the way it mixes with the other ingredients in this salad. The cucumbers and red onion provide some crunch, while the grape tomatoes are packed with flavor as well as juciness. I also love the way the crumbly feta cheese combines with everything, giving this dish an element that we don’t see in every salad.
Is Couscous Salad Healthy?
Between the couscous and the vegetables, there is a lot of nutritional value in this recipe. With couscous being the main ingredient, this salad is naturally low in fat. There is also plenty of vitamin A, vitamin C, fiber, and other nutrients from the cucumbers, red onions, and grape tomatoes. This salad provides a little bit of protein while remaining fairly low in sodium and cholesterol. Since it’s also vegetarian, nut-free, and easily made dairy-free by swapping out the cheese, this is a good recipe for most diets.
Some Tasty Tweaks
With a salad like this, there is always room for an extra ingredient or two. Even with the couscous, the veggies, and the feta, there is still room for something sweet and/or crunchy. For example, any type of fruit, even a dried fruit like raisins or dried cranberries, can add more flavor and texture. To add a little crunch, extra veggies like jicama, carrots, or celery are a great fit for this salad. You could also opt for walnuts, pine nuts, or sliced almonds.
How do I store leftovers?
If you store it in a covered dish, couscous salad can remain good in the fridge for up to 5 days, making it easy to prepare ahead of time.
Serving Suggestions
When I make couscous salad, I usually like to pair it with a simple main course that provides protein. I’ve found seafood to be a good partner, so I might recommend Cajun Grilled Cod or perhaps Air-Fryer Shrimp. It’s also easy to pair this salad with grilled chicken. Among my favorite options is this Vietnamese Grilled Chicken. Of course, I understand if you want to keep this a vegetarian meal. In that case, I would suggest some Tofu Tacos instead.
Ingredients
- 1 cup warm water
- 1 cup dry Moroccan couscous
- 1/4 teaspoon salt
- 1/4 cup olive oil divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon 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 finely crumbled feta cheese
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- Salt and pepper to taste
Instructions
- Bring water to a boil in a medium saucepan. Right when it reaches a boil, remove from heat and stir in couscous and salt. Cover and let rest for 5 minutes.
- Drizzle 1 teaspoon olive oil over the couscous, fluff with a fork, and let cool for about 10 minutes in a salad bowl. Toss occasionally to reduce sticking.
- In a small mixing bowl, whisk together the remaining olive oil, lemon juice, and garlic.
- To the bowl with couscous, add tomatoes, cucumber, red onion, feta, parsley, and mint. Pour the dressing over everything and toss to evenly coat.
- Season with salt and pepper to taste. Serve immediately or refrigerate in a sealed container for up to 5 days.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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