Couscous Salad
This couscous salad is simple and easy, but also wholesome and delicious. Perfect filler when you want to keep it light and refreshing. The best part is, it takes only 10 minutes to make.
My kids love couscous and often we serve couscous with our slow-cooked meat recipes, such as my apricot beef or slow-cooked beef with dates. Since couscous is so popular with them, I make couscous salad so I can add a bunch of veggies in there too.
About this recipe
A no-fuss recipe with ready to use instant couscous that takes just 5 minutes to revive. The dressing is as easy as adding everything to a small mason jar. You can make the couscous and the dressing ahead of time and save it in the fridge until you are ready to serve.
To assemble, all you do is combine all ingredients and the dressing. You can even make this salad a day ahead before your guests arrive. Don’t get easier than that. Right?
Ingredients and substitutes
- Couscous – I am using instant couscous that takes just five minutes to revive. The one I get uses a 1:1 ratio of couscous to water, which is what I have recommended below. Having said that, please read the package instructions and adjust water as recommended by the brand.
- Veggies – I am using cucumber and tomatoes. And yet, you can add other veggies as well. Sometimes, I add roasted veggies like cooked sweet potato cubes, diced boiled carrots, diced boiled potatoes, etc.
- Raisins – Soak the raisins in hot water for 30 minutes. This makes them easier to eat.
- Nuts – We love pecans, but walnuts and chopped hazelnuts are also wonderful in this.
Step by step instructions
Couscous
- In a bowl, combine couscous, salt, and oil.
- Add the water – stir to combine.
- Cover and let rest for 5 minutes.
- After 5 minutes, fluff with a fork.
Dressing
- Combine all ingredients in a small mason jar.
- Close the jar and give it a good shake.
- Set aside until ready to use.
Assemble
- In a bowl, combine, couscous, cucumber, tomatoes, raisins, pecans and parsley.
- Stir well to combine.
- Then, add the dressing and combine well.
- This salad can be made up to 4 hours ahead and kept in the fridge (after that moisture from the veggies will make the couscous soggy).
Frequently asked questions
Couscous is made from semolina. It is the hard part of the grain of hard wheat. It is made by hand by rolling semolina and water until it forms tiny pallets.
This salad will keep in the fridge for up to 4 days.
Well, couscous absorbs water easily so it fills you up. This means you eat less, which is good for weight loss. But, we still have oil other ingredients in this salad.
Oh, this recipe is so versatile. Try grilled veggies, add boiled veggies. You can even add meat such as grilled chicken or sliced cold cuts.
Absolutely, you can use 1 tbsp vinegar instead of lemon.
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Easy Couscous Salad in 10 minutes
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Ingredients
Couscous
- 1 cups (200 g) Couscous (instant)
- ½ tsp Salt
- 1 tbsp Olive oil
Salad
- 1 cup Cucumber (diced small)
- 1 cup Tomatoes (diced)
- ½ cup Parsley (chopped)
- ½ cup raisins (soaked and drained)
- ½ cup Pecans (chopped)
Dressing
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- ½ tsp Salt
- 1 tbsp Brown sugar
- ¼ tsp Pepper
Instructions
Couscous
- In a bowl combine couscous, salt, and oil
- Add the water – stir to combine
- Cover and let rest for 5 minutes
- After 5 minutes, fluffy with a fork.
Dressing
- Combine all ingredients in a small mason jar
- Close the jar and give it a good shake.
- Set aside until ready to use
Assemble
- In a bowl combine, couscous, cucumber, tomatoes, raisins, pecans and parsley
- Stir well to combine
- Then add the dressing and combine well.
- This salad can be made up to 4 hours ahead and kept in the fridge. (after that moisture from the veggies will make the couscous soggy)
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
This recipe is delish! Definitely best cold from the fridge is how I prefer it. I love how it’s not too oily!! Most other recipes call for much more.
I substituted cranberries for the raisins, and spring onions and mint for the parsley. It was just lovely. Thank you so much for sharing this recipe with us!
Thank you, Sharon. yes, it is such a versatile recipe you can substitute almost everything with anything. Thanks for the feedback