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A bowl of couscous salad with chopped vegetables, garnished with parsley, sits on a table next to a wooden spoon, fresh parsley, lemon wedges, and sliced red onion.

Couscous Salad

This couscous salad has been on repeat in my kitchen all summer and for good reason. It’s light, fresh, full of flavor, and perfect for everything from cookouts to weekday lunches. Packed with herbs, crunchy veggies, and a zesty lemon dressing, it’s the kind of easy dish that gets better as it sits.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Salad, Side Dish
Cuisine Mediterranean
Servings 12 servings

Equipment

  • Pot with a lid
  • large mixing bowl
  • Cutting board with sharp knife
  • Measuring cups and spoons

Ingredients
  

For the dressing

  • ½ cup lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, crushed
  • ½ cup olive oil
  • 1.5 teaspoon cumin
  • ½ teaspoon honey
  • pinch of red pepper flakes
  • salt & pepper to taste

For the couscous salad

  • 2 cups dried pearl couscous
  • 1 red bell pepper
  • ½ red onion
  • ⅓ cup fresh parsley, minced
  • 2 tablespoon fresh mint, minced
  • 2 tablespoon fresh basil, minced
  • 1 tablespoon fresh oregano, minced optional
  • ½ large English cucumber, sliced and quartered
  • ⅔ cup matchstick carrots Or finely diced
  • ⅓ cup golden raisins
  • salt & pepper to taste

Instructions
 

Make the dressing.

  • Add the lemon juice, lemon zest, and crushed garlic to a mason jar or small bowl. Let the garlic sit in the lemon juice for about 5 minutes to mellow and infuse the flavor.
    Then add the olive oil, honey, cumin, red pepper flakes, salt, and pepper. Whisk to combine, or pop a lid on the jar and give it a good shake.
    Set aside.

(Optional) Grill the veggies.

  • If you're grilling, preheat your grill over medium-high heat for 5–10 minutes until hot.
    Cut the bell pepper in half and remove the seeds. Cut the onion in half and peel off the outer layer.
    Lightly brush both with olive oil, then place on the grill and cook (covered) for about 3–4 minutes per side. You're not trying to cook them through, just add some char and smoky flavor.
    Remove from the grill and let cool.

Make the couscous salad.

  • Prepare the pearl couscous according to your package instructions. Once cooked, drain and give it a quick rinse. Then transfer to a large mixing bowl to cool slightly.
  • While the couscous is cooking, prep your fresh ingredients. Mince the herbs, slice and quarter the cucumber, and dice the bell pepper and red onion. (Note: if you’re not grilling the onion, go for a finer dice to mellow the bite.)
  • While the couscous is still slightly warm, pour over the dressing and toss to combine.
    Add in the minced herbs, then mix in the remaining veggies and golden raisins.
    Taste and adjust with more salt, pepper, or lemon juice if needed.

Serve or Store

  • You can serve the salad slightly warm or at room temperature.
    If making ahead, store it in an airtight container in the fridge. Let it sit out for about 10 minutes before serving for the best texture and flavor. Enjoy!
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