Couscous Salad

When making the best salads ever, a few things are a musts: in-season produce, a bright and flavorful dressing, and salad toppers with some crunch. What better way to check all those boxes than with this couscous salad? It's got colorful cherry tomatoes, fresh cucumbers, toasted walnuts, fresh dill, pomegranate seeds, and a light and bright dressing that ties it all together. Gone are the days of a bland bowl of greens being called a salad. As a matter of fact, this salad has no lettuce at all! You'll want to dive headfirst into this Mediterranean bowl of bliss. It makes an excellent lunch or side to tote along to potlucks!

What is couscous?

Couscous is an unassuming pantry staple that's ready to eat in as little as five minutes! Many say it should be categorized as a pasta since it’s made from semolina flour with a touch of water to form its pellet-like texture. Others claim that it predates pasta and it’s more like a grain. But no matter if you're team pasta or team grain, there's no arguing that couscous is a great ingredient to incorporate fiber and protein into a healthy summer lunch.

What's in couscous salad?

In addition to the couscous, this salad is chock-full of fresh ingredients: cucumber, tomatoes, green onion, and lots of herbs including parsley and dill. Crumbles of feta adds bursts of saltiness and chopped, toasted walnuts bring serious crunch. The only thing that's missing is something sweet! Enter: pomegranate seeds. Sprinkle those on top just before serving.

What dressing goes on couscous salad?

Everything is tossed in a simple dressing made with olive oil, lemon, garlic, and dijon mustard. It complements the flavors of the salad without overpowering them!

Can you add protein to couscous salad?

Absolutely! Try tossing in a can of drained and rinsed chickpeas, or add diced grilled chicken or cooked shrimp to the mix for a protein boost.

What's the difference between Moroccan and Israeli couscous?

Grocery stores will have a few different options for couscous available. The main two being Moroccan and Israeli (also sometimes called pearl couscous). Both are made from semolina flour, with the biggest difference being their size. Moroccan couscous is incredibly small, which means it cooks super fast. To cook, bring water to a boil in a small pot, then add the couscous. Cover and steam for about five minutes, then toss with a fork. Israeli couscous, with its little pearl shape, is nearly double the size. Because of this, it needs to be cooked in a pot of boiling water like pasta, then drained. It's cook time is about 10 minutes.

Do I have to use Moroccan couscous for this recipe?

If Israeli couscous is what you have or you prefer a chewier, pasta-like texture, you can absolutely use it in place of Moroccan couscous in this recipe. Be sure to read the instructions on the back of the container to ensure its cooked properly. Plan to boil the couscous like pasta, then drain and rinse under cold water before proceeding with step 2.

Can you make couscous salad ahead of time?

Yes, this salad keeps very well in the fridge. It will stay fresh for up to three days stored in an airtight container. (And that means it's great for meal-prep recipes!)