Description
This Couscous Salad Recipe is a vibrant and refreshing dish that brings together the delightful textures of chewy couscous, crisp vegetables, and crunchy walnuts. Tossed in a zesty lemon dressing, it’s perfect for summer barbecues, quick weeknight dinners, or picnics. With its colorful presentation and nutritious ingredients, this salad is not only a feast for the eyes but also a crowd-pleaser that everyone will love. Easily customizable with your favorite veggies and nuts, this recipe makes meal prep a breeze while being light yet satisfying.
Ingredients
Scale
- 1 ½ cups dried Israeli couscous
- 1 medium English cucumber, diced
- 1 large tomato, diced
- ½ cup fresh herbs (parsley, cilantro, basil, dill, or mint), chopped
- ¼ cup golden raisins
- ¼ cup toasted walnuts, chopped
- ¼ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 teaspoon lemon zest
- 2 to 4 tablespoons fresh lemon juice (to taste)
- Salt and freshly ground black pepper
Instructions
- Cook the couscous in salted boiling water for 8 to 10 minutes until tender but slightly chewy. Drain and set aside.
- In a mixing bowl, whisk together olive oil, Dijon mustard, honey, lemon zest, lemon juice, salt, and pepper.
- Add the drained couscous to the bowl with the dressing and stir to combine.
- Gently fold in cucumber, tomato, herbs, walnuts, and raisins until evenly mixed.
- Serve immediately or refrigerate for at least one hour to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg