This couscous salad is a vibrant and refreshing dish that perfectly balances texture and flavor. The combination of tender pearl couscous, crisp vegetables, and a bright, zesty dressing makes it a standout option for a light meal or a versatile side dish. With its quick preparation and fresh, wholesome ingredients, this salad is an excellent choice for meal prepping, picnics, or casual gatherings. Whether served warm or chilled, it delivers a delicious contrast of flavors, from the tangy lemon dressing to the sweet pop of golden raisins and the crunch of toasted walnuts.
Ingredient Breakdown
Israeli couscous, also known as pearl couscous, serves as the perfect base for this salad, offering a slightly chewy texture that holds up well to dressings and mix-ins. Unlike traditional fine couscous, the larger pearls absorb flavors beautifully without becoming mushy. Crisp diced cucumber and juicy tomatoes bring freshness and a hydrating element, complementing the grains with their light, refreshing taste. A medley of chopped fresh herbs—whether parsley, cilantro, basil, dill, or mint—adds an aromatic depth, enhancing the overall flavor profile with herbaceous brightness. The sweetness of golden raisins provides a subtle contrast to the tangy dressing, while toasted walnuts lend a warm, nutty crunch. The dressing, a harmonious blend of extra-virgin olive oil, Dijon mustard, honey, lemon zest, and freshly squeezed lemon juice, ties everything together, offering a perfect balance of tangy, slightly sweet, and savory notes. A touch of salt and freshly ground black pepper rounds out the flavors, ensuring every bite is well-seasoned and satisfying.
Step-by-Step Preparation Guide
Cooking the Couscous
A well-cooked base is essential for a great salad. Start by bringing a large saucepan of salted water to a rolling boil before adding the Israeli couscous. Cooking for 8 to 10 minutes ensures the pearls remain tender yet firm. Drain thoroughly and allow the couscous to cool slightly before incorporating it into the salad.
Making the Dressing
A good dressing enhances every bite, and this one is no exception. In a large mixing bowl, whisk together extra-virgin olive oil, Dijon mustard, honey, lemon zest, and freshly squeezed lemon juice until fully emulsified. A pinch of salt and black pepper fine-tunes the seasoning, creating a dressing that is tangy, slightly sweet, and deeply flavorful.
Combining the Ingredients
Once the couscous has cooled slightly, add it to the prepared dressing, stirring well to ensure each pearl is evenly coated. Next, gently fold in the diced cucumber, tomatoes, fresh herbs, golden raisins, and toasted walnuts. Mixing everything with care prevents the delicate ingredients from breaking down while allowing the flavors to meld.
Chilling and Serving
This salad can be enjoyed immediately while slightly warm, or it can be refrigerated for about an hour to let the flavors develop further. If making in advance, store it in an airtight container for up to four hours, keeping the tomatoes and walnuts separate until just before serving to maintain their texture and freshness.
Recipe Tips & Frequently Asked Questions
How to toast walnuts properly
Toast them in a dry pan over medium heat, stirring frequently until fragrant and golden brown.
Substitutions for honey
Use maple syrup for a vegan-friendly alternative without compromising flavor.
How to store leftovers
Keep refrigerated in an airtight container for up to two days for the best texture.
Adjusting sweetness and acidity
Add more lemon juice for extra brightness or a drizzle of honey for a touch more sweetness.
Can I use regular couscous instead of Israeli couscous?
Yes, but regular couscous has a finer texture and requires less cooking time.
How do I keep the salad from becoming soggy?
Drain the couscous well and avoid adding too many juicy vegetables.
What to Serve With This Recipe
This couscous salad pairs beautifully with grilled meats such as chicken, lamb, or fish, making it a perfect side for summer barbecues. For a vegetarian-friendly meal, serve it alongside roasted vegetables or a light soup. To enhance the dish, add crumbled feta cheese or chickpeas for extra protein and creaminess. Complement the flavors with a glass of crisp white wine, iced tea, or citrus-infused water.
Refreshing, flavorful, and effortlessly simple, this couscous salad is a must-have recipe for any occasion. Whether enjoyed as a light meal, a meal-prep staple, or a side dish to complement a hearty main course, it brings together a perfect balance of taste and texture. With endless customization options, it’s a go-to dish that can easily be tailored to suit different flavor preferences.
Ingredients
1 ½ cups dried Israeli couscous (pearl couscous)
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs (parsley, cilantro, basil, dill, or mint)
1/4 cup raisins (golden raisins recommended)
1/4 cup chopped walnuts, toasted
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice (adjust to taste)
Salt and freshly ground black pepper
Instructions
Fill a large saucepan with water and bring it to a rolling boil. Season the water generously with salt before adding the couscous. Let it cook for 8 to 10 minutes or until the grains are tender but still retain a slight chew. Drain well and set aside.
While the couscous is cooking, prepare the dressing. In a spacious mixing bowl, whisk together the olive oil, Dijon mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Once the couscous has been drained, add it to the bowl with the dressing and stir until the grains are evenly coated.
Gently fold in the diced cucumber, chopped tomato, fresh herbs, toasted walnuts, and raisins. Mix well to ensure even distribution of ingredients. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve immediately while warm, or cover and refrigerate for about an hour to allow the flavors to meld. If preparing in advance, store covered in the refrigerator for up to four hours. For longer storage, keep the tomatoes and walnuts separate until ready to serve to maintain their freshness and texture.
Couscous Salad Recipe
Ingredients
- 1 ½ cups dried Israeli couscous pearl couscous
- 1 medium English cucumber diced
- 1 large tomato diced
- 1/2 cup coarsely chopped fresh herbs parsley, cilantro, basil, dill, or mint
- 1/4 cup raisins golden raisins recommended
- 1/4 cup chopped walnuts toasted
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon finely grated lemon zest
- 2 to 4 tablespoons fresh squeezed lemon juice adjust to taste
- Salt and freshly ground black pepper
Instructions
- Fill a large saucepan with water and bring it to a rolling boil. Season the water generously with salt before adding the couscous. Let it cook for 8 to 10 minutes or until the grains are tender but still retain a slight chew. Drain well and set aside.
- While the couscous is cooking, prepare the dressing. In a spacious mixing bowl, whisk together the olive oil, Dijon mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Once the couscous has been drained, add it to the bowl with the dressing and stir until the grains are evenly coated.
- Gently fold in the diced cucumber, chopped tomato, fresh herbs, toasted walnuts, and raisins. Mix well to ensure even distribution of ingredients. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve immediately while warm, or cover and refrigerate for about an hour to allow the flavors to meld. If preparing in advance, store covered in the refrigerator for up to four hours. For longer storage, keep the tomatoes and walnuts separate until ready to serve to maintain their freshness and texture.
