Get ready to delight your taste buds with these 19 mouthwatering couscous salad recipes, each one a perfect blend of flavors and textures for every season. From the bright and zesty Mediterranean Lemon Herb Couscous Salad to the warm and spicy Chipotle Mango and Corn Couscous Salad, there’s something for everyone in this collection.
Whether you’re looking for a refreshing summer side dish or a hearty winter bowl, these recipes are sure to please even the pickiest eaters. And the best part? Each salad is incredibly easy to make, requiring minimal prep time and just a few simple ingredients.
In the following pages, we’ll explore the incredible versatility of couscous and take you on a culinary journey around the world, from the Mediterranean to Morocco, Thailand, and beyond.
Mediterranean Lemon Herb Couscous Salad
This refreshing salad combines the warm flavors of Mediterranean cuisine with the brightness of lemon and the subtle nuttiness of couscous. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/2 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. Cook couscous according to package instructions using 2 cups of water.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, and thyme.
3. Fluff cooked couscous with a fork and add it to the bowl. Toss to combine.
4. Season with salt and pepper to taste.
5. Stir in chopped parsley and crumbled feta cheese (if using).
6. Serve at room temperature or chilled.
Cooking Time: 15-20 minutes
Spicy Harissa Roasted Vegetable Couscous Salad
This vibrant salad combines the warmth of North African spices with the comfort of roasted vegetables and fluffy couscous. Perfect for a quick weeknight dinner or a colorful side dish for your next gathering.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tbsp olive oil
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tsp harissa paste
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook couscous according to package instructions.
3. In a large bowl, toss bell pepper, zucchini, onion, and garlic with olive oil, harissa paste, salt, and pepper.
4. Spread the vegetable mixture on a baking sheet and roast for 20-25 minutes or until tender.
5. Fluff cooked couscous with a fork and combine with roasted vegetables.
6. Serve warm or at room temperature, garnished with fresh herbs if desired.
Cooking Time: 30-35 minutes
Minted Pear and Walnut Couscous Salad
This light and flavorful salad combines the sweetness of pears with the earthiness of walnuts, all tied together with a hint of fresh mint. Perfect for a quick lunch or as a side dish for your next gathering.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1 ripe pear, diced
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the couscous according to package instructions using water or broth.
2. In a large bowl, combine the cooked couscous, diced pear, chopped mint leaves, and chopped walnuts.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Feta Couscous Salad
This Mediterranean-inspired salad combines the flavors of sun-dried tomatoes, crumbly feta cheese, and nutty couscous for a quick and satisfying meal.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup crumbled feta cheese
– 2 tablespoons fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Bring the couscous and water or broth to a boil in a medium saucepan. Reduce heat, cover, and simmer for 5-7 minutes or until the liquid is absorbed.
2. In a large bowl, whisk together olive oil, chopped onion, and sun-dried tomatoes.
3. Fluff the cooked couscous with a fork and add it to the bowl. Stir in crumbled feta cheese and chopped parsley.
4. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Moroccan Chickpea and Apricot Couscous Salad
This vibrant salad combines the warm spices of Morocco with the comforting creaminess of couscous, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup dried apricots, chopped
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup cooked couscous
Instructions:
1. In a large bowl, whisk together olive oil, garlic, cumin, smoked paprika, salt, and pepper.
2. Add the chickpeas, apricots, and feta cheese (if using) to the bowl. Toss until well combined.
3. Fluff the couscous with a fork and add it to the bowl. Toss gently to combine.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 10 minutes
Avocado Lime and Black Bean Couscous Salad
This refreshing salad combines the creamy richness of avocados with the bright flavors of lime, black beans, and couscous. Perfect for a light and satisfying meal or as a side dish for your next gathering.
Ingredients:
– 1 cup cooked couscous
– 2 ripe avocados, diced
– 1 can black beans, drained and rinsed
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine cooked couscous, diced avocado, black beans, and chopped cilantro.
2. Squeeze lime juice over the mixture and toss to combine.
3. Season with salt and pepper to taste.
4. Drizzle olive oil over the salad and toss again.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (mostly prep time)
Roasted Butternut Squash and Cranberry Couscous Salad
Roasted Butternut Squash and Cranberry Couscous Salad Recipe
As the seasons change, this autumnal salad brings together the warmth of roasted butternut squash and the tartness of cranberries with fluffy couscous. Perfect for a cozy evening or a light lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups couscous
– 2 cups water
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup fresh cranberries
– 1/4 cup chopped pecans
– Salt and pepper to taste
– Optional: crumbled feta cheese or chopped fresh herbs for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast squash for 45 minutes, or until tender.
4. Cook couscous according to package instructions using 2 cups water.
5. In a large bowl, combine roasted squash, cooked couscous, chopped onion, minced garlic, cranberries, and pecans.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature. Optional: garnish with crumbled feta cheese or chopped fresh herbs.
Cooking Time: 1 hour (including roasting time)
Greek-Inspired Cucumber Olive Couscous Salad
A refreshing twist on traditional couscous salads, this Greek-inspired recipe combines the creamy texture of feta cheese with the cooling flavors of cucumber and olives.
Ingredients:
– 1 cup cooked couscous
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup pitted green olives, halved
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine cooked couscous, sliced cucumbers, and green olives.
2. Crumbling the feta cheese into small pieces, add it to the bowl and toss gently.
3. Drizzle olive oil and lemon juice over the salad, tossing to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Pomegranate and Pistachio Couscous Salad
This refreshing salad combines the sweetness of pomegranate seeds with the crunch of pistachios, all nestled within a bed of fluffy couscous. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup pomegranate seeds
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped pistachios
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook couscous according to package instructions using 2 cups of water. Set aside.
2. In a large bowl, combine cooked couscous, pomegranate seeds, parsley, and pistachios.
3. Drizzle olive oil and lemon juice over the salad, then season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10-12 minutes
Chipotle Mango and Corn Couscous Salad
A flavorful and refreshing summer salad that combines the sweetness of mango, the spiciness of chipotle peppers, and the crunch of corn kernels with fluffy couscous.
Ingredients:
– 1 cup cooked couscous
– 1 ripe mango, diced
– 1 cup frozen corn kernels, thawed
– 2 chipotle peppers in adobo sauce, finely chopped
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked couscous, mango, corn kernels, and chipotle peppers.
2. Squeeze lime juice over the mixture and toss to combine.
3. Stir in chopped cilantro and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (prep time) + 30 minutes (refrigeration)
Lemony Kale and Roasted Beet Couscous Salad
This vibrant salad combines the earthy sweetness of roasted beets with the tanginess of lemon, all wrapped up in a fluffy couscous. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 large beets, peeled and cubed
– 4 cups curly kale, stems removed and discarded, leaves chopped
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
– Crumbly feta cheese or toasted almonds for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
2. Cook couscous according to package instructions. Let cool.
3. In a large skillet, sauté onion over medium heat until caramelized (about 20-25 minutes).
4. Add chopped kale to the skillet and cook until wilted.
5. Fluff cooled couscous with a fork. Stir in lemon juice, roasted beets, and cooked kale mixture. Season to taste.
Cooking Time: 1 hour 15 minutes
Thai Peanut Crunch Couscous Salad
This vibrant salad combines the creamy richness of peanut sauce with the nutty crunch of peanuts and the subtle flavor of couscous. A perfect blend of Asian-inspired flavors and textures that’s sure to become a new favorite!
Ingredients:
– 1 cup cooked couscous
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 cup chopped peanuts
– 1/2 cup diced bell peppers (any color)
– 1/4 cup diced cucumber
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, and red pepper flakes (if using).
2. Cook couscous according to package instructions.
3. In a large bowl, combine cooked couscous, peanut sauce, peanuts, bell peppers, and cucumber.
4. Toss until well combined and season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves.
Cooking Time: 15 minutes
Summer Berry and Goat Cheese Couscous Salad
This refreshing salad combines the sweetness of summer berries with the tanginess of goat cheese, all wrapped up in a light and fluffy couscous base. Perfect for a quick lunch or dinner on a warm day.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup goat cheese, crumbled
– 1 cup mixed summer berries (strawberries, blueberries, raspberries)
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Cook the couscous according to package instructions using 2 cups of boiling water.
2. In a large bowl, combine the cooked couscous, crumbled goat cheese, mixed summer berries, olive oil, and balsamic vinegar. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh mint leaves, if desired.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Caprese-Style Couscous Salad with Basil Balsamic Dressing
This refreshing salad combines the flavors of Italy’s caprese salad with the comfort of warm couscous, all tied together with a tangy basil balsamic dressing. Perfect for a light and satisfying summer meal or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 large tomato, diced
– 8 ounces fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Cook couscous according to package instructions using 2 cups of water.
2. In a large bowl, combine cooked couscous, olive oil, tomato, mozzarella cheese, basil, garlic, salt, and pepper. Toss gently to combine.
3. In a small bowl, whisk together balsamic vinegar and a pinch of salt.
4. Pour the dressing over the couscous mixture and toss to coat.
5. Serve immediately and enjoy!
Cooking Time: 20 minutes
Smoky Eggplant and Tahini Couscous Salad
This vibrant salad combines the smoky flavor of roasted eggplant with the creamy richness of tahini, all on a bed of fluffy couscous. Perfect for a light yet satisfying meal or as a side dish.
Ingredients:
– 2 large eggplants
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C). Slice the eggplants into 1-inch pieces and toss with olive oil, salt, and pepper.
2. Roast the eggplant for 30-40 minutes or until tender and slightly smoky.
3. Cook the couscous according to package instructions using 2 cups of water.
4. In a separate bowl, whisk together tahini, garlic, and a pinch of salt.
5. Combine roasted eggplant, cooked couscous, and tahini mixture in a large bowl. Top with red onion slices and chopped parsley if desired.
Cooking Time: 45-50 minutes
Curried Cauliflower and Raisin Couscous Salad
This vibrant salad combines the creamy flavor of curried cauliflower with the sweetness of raisins and the nutty taste of couscous. Perfect for a quick lunch or as a side dish for your next dinner party.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tbsp olive oil
– 1 tsp curry powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup couscous
– 2 cups water or vegetable broth
– 1/2 cup raisins
– 2 tbsp chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, curry powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook couscous according to package instructions using water or broth.
4. In a large bowl, combine cooked couscous, roasted cauliflower, and raisins.
5. Garnish with cilantro if desired.
Cooking Time: 30-40 minutes
Za’atar Spiced Couscous Salad with Roasted Carrots
This vibrant salad combines the warm, aromatic flavors of za’atar with the natural sweetness of roasted carrots, all wrapped up in a fluffy couscous.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 2 large carrots, peeled and chopped into 1-inch pieces
– 2 teaspoons za’atar
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine couscous and water or broth. Let it sit for 5-7 minutes until the liquid is absorbed.
3. In a separate pan, heat olive oil over medium-high heat. Add chopped carrots and cook for 20-25 minutes, turning occasionally, until tender and caramelized.
4. In a small bowl, mix together za’atar, honey, salt, and pepper.
5. Fluff couscous with a fork and stir in the za’atar mixture.
6. Toss roasted carrots with couscous and garnish with fresh herbs if desired.
Cooking Time: 30-35 minutes
Tropical Pineapple Coconut Couscous Salad
This refreshing salad combines the sweetness of pineapple with the creamy richness of coconut and the lightness of couscous, perfect for a warm-weather meal or potluck.
Ingredients:
– 1 cup cooked couscous
– 1 cup fresh pineapple chunks
– 1/2 cup shredded coconut
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked couscous, pineapple chunks, and shredded coconut.
2. In a small bowl, whisk together olive oil and lime juice.
3. Pour the dressing over the couscous mixture and toss to combine.
4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Autumn Apple and Pecan Couscous Salad
As the seasons change, cozy up with this hearty salad that combines the warmth of roasted pecans with the crunch of crisp apples and the comfort of fluffy couscous.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 2 Granny Smith apples, peeled and diced
– 1/4 cup chopped pecans
– Salt and pepper to taste
– Optional: crumbled goat cheese or chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Cook couscous according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until caramelized, about 5 minutes.
3. Add diced apples to the skillet; cook for an additional 2-3 minutes or until slightly tender.
4. Stir in chopped pecans; season with salt and pepper to taste.
5. Fluff cooked couscous with a fork. Combine with apple-pecan mixture.
6. Serve warm, garnished with crumbled goat cheese or chopped fresh parsley if desired.
Cooking Time: 20 minutes
Summary
Get ready to elevate your salad game with these 19 flavorful couscous recipes, perfect for every season! From Mediterranean-inspired dishes like Lemon Herb Couscous Salad and Sun-Dried Tomato and Feta Couscous Salad, to spicy options like Spicy Harissa Roasted Vegetable Couscous Salad and Chipotle Mango and Corn Couscous Salad. You’ll also find refreshing summer salads like Summer Berry and Goat Cheese Couscous Salad, and hearty autumn and winter recipes like Autumn Apple and Pecan Couscous Salad and Smoky Eggplant and Tahini Couscous Salad. Whatever the season, there’s a couscous salad to suit your taste!
