Best Recipe for Couscous Salad
This Simple Couscous Salad Recipe is hearty and filling with sweet, savory, tangy flavors. A new take on classic pasta salads, it’s quick to make and perfect for picnics, potlucks, and meal prep!
Looking for more filling salads? Try our orzo pasta salad and chicken pasta salad.
This Easy Couscous Salad is Perfect for Summer
To me, nothing says summer quite like pasta salads. I rotate through a variety of options, like my vegetarian pasta salad and chicken pesto pasta salad. However, this recipe for couscous salad is one I come back to over and over again. It’s a family favorite too!
My kids love the unique chewy texture, and I love that it gets them to eat their veggies. Even better, the entire recipe comes together in about 20 minutes. Then, the only hard part is waiting for it to chill in the fridge.
This salad never lasts long in my house, so I’ve learned to make a little extra just to have some for later. The flavors get even better the next day, and it’s hearty enough to stand on its own as a quick, satisfying lunch. Every time I bring it to a gathering, someone asks for the recipe.
Couscous Salad Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Couscous: Use superfine and not the pearl variety.
- Chickpeas: Also known as garbanzo beans, these provide lots of plant-based protein and fiber along with a creamy consistency and slightly nutty taste.
- Flavor Enhancers: Cucumber, red bell pepper, red onion, fresh mint, feta, and almonds.
- Vinaigrette: Combine extra-virgin olive oil, lemon juice, white wine vinegar (or champagne vinegar), Dijon mustard, honey, and fresh garlic.
How to Make Couscous Summer Salad
The recipe card at the bottom of the page has more detailed instructions.
Step 1: Cook the couscous according to the package instructions.
Step 2: Fluff with a fork and set aside.
Step 3: Combine the salad ingredients in a large bowl.
Step 4: Whisk the dressing ingredients in a separate bowl until smooth. Season to taste.
Step 5: Pour the vinaigrette over the salad.
Step 6: Toss to combine, season to taste, and chill before serving.
Summer Couscous Salad Variations
- Protein: Add roasted chicken thighs, garlic grilled shrimp, or salmon.
- Grains: Use orzo, quinoa, rice, farro, bulgar, barley, or your favorite pasta in place of couscous.
- Cheese: Replace the feta with goat cheese or Parmesan.
- Veggies: Add to or replace the vegetables with zucchini, yellow squash, tomatoes, or artichoke hearts.
- Dressing: Use cilantro lime dressing, balsamic vinaigrette, or Greek yogurt Caesar dressing for a slightly different taste.
How to Serve this Simple Couscous Salad
I often serve this salad as a complete meal on its own. It’s great with sourdough garlic bread or gluten-free cheese bread. However, it also makes for a delicious side dish with main courses such as:
Storing Summer Couscous Salad
Store leftovers in an airtight container in the fridge for 3-5 days. Give the salad a quick stir before serving to redistribute all the ingredients. This salad is best enjoyed over a couple of days and does not freeze well.
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Couscous Summer Salad
- Prep Time: 30 min
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Salad
- Cuisine: Mediterranean
Description
A light and refreshing couscous salad with chickpeas, feta, fresh mint, and a zesty lemon vinaigrette. Perfect as a healthy lunch or easy side dish for any meal!
Ingredients
- 1 ½ cups chicken or vegetable broth
- 1 cup couscous (superfine, not pearl)
- 1 (15 oz.) can chickpeas, drained and rinsed
- ½ English cucumber, finely chopped
- ½ large red bell pepper, seeds and ribs removed, finely chopped
- ¼ cup finely chopped red onion
- ½ cup packed fresh mint leaves, coarsely chopped
- ½ cup crumbled feta cheese
- ½ cup toasted sliced almonds
Vinaigrette:
- ¼ cup + 2 Tbsp. extra virgin olive oil
- 3 Tbsp. freshly squeezed lemon juice
- 1 ½ Tbsp. white wine vinegar or champagne vinegar
- 1 ½ tsp. Dijon mustard
- 1 ½ tsp. honey or maple syrup
- 1 large or 2 small garlic cloves, finely grated or minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a medium saucepan over medium-high heat, bring broth to a boil. Stir in couscous and ¼ teaspoon salt, then cover and remove from the heat. Let sit, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.
- To the couscous, add chickpeas, cucumber, bell pepper, red onion, mint, feta, and almonds.
- In a small bowl or jar, whisk together the lemon juice, vinegar, Dijon mustard, honey, and garlic. Slowly drizzle in the olive oil while whisking constantly until emulsified. Season with salt and pepper to taste.
- Add vinaigrette to the salad and toss to combine. Taste for salt and pepper. Let chill for at least 30 minutes before serving.
Notes
- Leftovers: Store leftovers in an airtight container in the fridge for 3-5 days. Give the salad a quick stir before serving to redistribute all the ingredients.
- Suggested Portion: This salad yields approximately 6 to 8 servings as a side dish (served with other mains), which is about 1 cup per person.
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 2.8g
- Sodium: 138mg
- Fat: 15.9g
- Carbohydrates: 27.2g
- Protein: 7.3g
- Cholesterol: 9mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
