As the sun beats down and the temperatures rise, there’s nothing quite like a light and refreshing salad to quench your thirst and satisfy your appetite. And what better way to do so than with the versatile and nutritious grain, couscous? Whether you’re looking for a Mediterranean-inspired treat or a spicy kick, couscous salads offer endless possibilities. From classic combinations of feta and olives to more exotic pairings of apricots and pistachios, there’s something for everyone in this collection of 20 refreshing couscous salad recipes perfect for the summer season.
Mediterranean Couscous Salad with Feta and Olives
Experience the bright flavors of the Mediterranean with this simple yet satisfying couscous salad, featuring crumbly feta cheese and savory olives.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup pitted Kalamata olives, sliced
– 1/2 cup crumbled feta cheese
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Cook couscous according to package instructions using water or broth.
2. In a large bowl, whisk together olive oil, garlic, and lemon juice.
3. Add mixed greens, olives, and feta cheese to the bowl; toss to combine.
4. Fluff cooked couscous with a fork and add to the bowl; toss gently to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or cilantro leaves, if desired.
7. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes (including couscous cooking time)
Lemon Herb Couscous Salad with Chickpeas
Brighten up your mealtime with this refreshing salad, perfect for a light and satisfying lunch or dinner. The combination of fluffy couscous, tangy lemon, and creamy chickpeas is a match made in heaven!
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 parsley
– Salt and pepper to taste
– 1 can chickpeas (14.5 oz), drained and rinsed
– Chopped fresh herbs (such as parsley or cilantro) for garnish
Instructions:
1. Cook couscous according to package instructions, using 2 cups of boiling water. Fluff with a fork.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, and parsley.
3. Add cooked couscous to the bowl and toss to combine.
4. Stir in chickpeas and season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with chopped fresh herbs before serving.
Cooking Time: 10-15 minutes
Moroccan Spiced Couscous Salad with Apricots
This vibrant salad combines the comforting warmth of couscous with the sweetness of apricots, all wrapped up in a fragrant Moroccan spice blend. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup olive oil
– 2 tablespoons Moroccan spice mix (containing cumin, coriander, cinnamon, and others)
– 1 cup diced fresh apricots
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook couscous according to package instructions using 2 cups of boiling water. Fluff with a fork.
2. In a small bowl, whisk together olive oil and Moroccan spice mix.
3. Add apricots, red onion, and parsley to the cooked couscous. Drizzle with the spiced oil and toss to combine.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 20 minutes
Greek Couscous Salad with Cucumber and Tomatoes
This refreshing salad combines the flavors of Greece with the simplicity of a summer’s day. A perfect side dish or light lunch, it’s ready in just 20 minutes!
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 2 cucumbers, peeled and thinly sliced
– 2 large tomatoes, diced
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring water to a boil and add couscous. Cover and let sit for 10 minutes.
2. Fluff couscous with a fork and stir in olive oil, garlic, salt, and pepper.
3. In a separate bowl, combine cucumber slices and tomato cubes.
4. Add cooked couscous to the vegetable mixture and toss gently.
5. Top with crumbled feta cheese (if using) and sprinkle with chopped parsley (if desired).
6. Serve warm or at room temperature.
Cooking Time: 20 minutes
Roasted Vegetable Couscous Salad with Tahini Dressing
Roasted Vegetable Couscous Salad with Tahini Dressing: A flavorful and nutritious salad perfect for a light lunch or dinner.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large yellow bell pepper, seeded and chopped
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– 1 tablespoon water
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook couscous according to package instructions.
3. Toss bell peppers, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a blender or food processor, combine tahini, lemon juice, garlic, and water. Blend until smooth.
5. Combine cooked couscous, roasted vegetables, and tahini dressing in a bowl. Toss to combine.
Cooking Time: 35-40 minutes
Pearl Couscous Salad with Pomegranate and Mint
This refreshing salad combines the nutty flavor of pearl couscous with the sweetness of pomegranate seeds and the brightness of fresh mint, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup pearl couscous
– 2 cups water
– 1/4 cup chopped fresh mint leaves
– 1/2 cup pomegranate seeds
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the pearl couscous according to package instructions, using 2 cups of water.
2. In a large bowl, combine cooked couscous, chopped mint leaves, pomegranate seeds, olive oil, and lemon juice. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 20-25 minutes
Spicy Harissa Couscous Salad with Roasted Peppers
This vibrant salad combines the warm spices of harissa with the nutty flavor of couscous, roasted peppers, and fresh herbs. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tbsp olive oil
– 2 red bell peppers, seeded and sliced
– 1 tsp harissa paste
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook couscous according to package instructions using 2 cups of water.
3. Toss bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine cooked couscous, harissa paste, lemon juice, and roasted peppers.
5. Mix well to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh herbs.
Cooking Time: 30-35 minutes
Avocado and Lime Couscous Salad with Black Beans
This vibrant salad combines the creamy texture of avocados, the tanginess of lime juice, and the nutty flavor of couscous with the earthy taste of black beans. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 1 can black beans, drained and rinsed
– Juice of 1 lime
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook couscous according to package instructions using water or broth.
2. In a large bowl, combine cooked couscous, diced avocado, sliced red onion, and black beans.
3. Squeeze lime juice over the mixture and drizzle with olive oil.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20 minutes
Summer Couscous Salad with Corn and Cherry Tomatoes
Brighten up your summer days with this refreshing couscous salad, bursting with the flavors of corn, cherry tomatoes, and fresh herbs. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 cup frozen corn kernels, thawed
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 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 boiling water.
2. In a large bowl, combine cooked couscous, corn kernels, cherry tomatoes, and chopped parsley.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15 minutes
Middle Eastern Couscous Salad with Pistachios and Dates
This vibrant salad combines the comforting warmth of couscous with the sweetness of dates and the crunch of pistachios, all infused with the bright flavors of the Middle East.
Ingredients:
– 1 cup cooked couscous
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup chopped pitted dates
– 1/4 cup shelled and chopped pistachios
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked couscous, parsley, mint, dates, and pistachios.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the couscous mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve at room temperature or chilled.
Cooking Time: 10-15 minutes
Curried Couscous Salad with Raisins and Almonds
This flavorful salad combines the warmth of curry spices with the comforting goodness of couscous, crunchy almonds, and sweet raisins. Perfect as a quick lunch or dinner option.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tbsp curry powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro (optional)
– 1/2 cup raisins
– 1/4 cup sliced almonds
– 2 tbsp olive oil
Instructions:
1. Bring the water to a boil, then add the couscous and let it sit for 5-7 minutes or until the liquid is absorbed.
2. Fluff the cooked couscous with a fork and mix in curry powder, salt, and pepper.
3. In a separate bowl, combine raisins and almonds.
4. Add the olive oil to the couscous mixture and stir well.
5. Fold in the raisin-almond mixture.
6. Garnish with cilantro if desired.
Cooking Time: 10-12 minutes
Grilled Halloumi Couscous Salad with Lemon Dressing
This refreshing salad combines the creamy richness of grilled halloumi cheese, the nutty flavor of couscous, and the brightness of a zesty lemon dressing. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 8 oz halloumi cheese
– 1 cup couscous
– 2 cups water
– 2 tbsp olive oil
– 1 red bell pepper, sliced
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh parsley
– 2 lemons, juiced
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush halloumi cheese with olive oil and cook for 2-3 minutes per side, until golden brown.
3. Cook couscous according to package instructions using 2 cups of water. Fluff with a fork.
4. In a large bowl, combine cooked couscous, grilled halloumi, bell pepper, onion, and parsley.
5. Whisk together lemon juice and a pinch of salt and pepper to taste. Pour dressing over the salad and toss to combine.
Cooking Time: 15-20 minutes
Beetroot and Goat Cheese Couscous Salad
This vibrant salad combines the natural sweetness of beetroot with the creaminess of goat cheese, all wrapped up in a light and fluffy couscous. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 large beetroot, peeled and diced
– 1/4 cup goat cheese crumbles
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Cook the couscous according to package instructions using 2 cups of water. Fluff with a fork.
2. Roast the beetroot in the oven at 400°F (200°C) for about 45 minutes, or until tender. Let cool.
3. In a large bowl, combine the cooked couscous, roasted beetroot, goat cheese crumbles, and chopped parsley.
4. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 1 hour
Citrus Couscous Salad with Orange and Arugula
This refreshing salad combines the warmth of couscous with the brightness of citrus, perfect for a light and revitalizing meal or side dish.
Ingredients:
– 1 cup cooked couscous
– 2 oranges, peeled and segmented
– 4 cups arugula
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed orange juice
– Salt and pepper to taste
– Optional: crumbled feta cheese or toasted almonds for added flavor
Instructions:
1. In a large bowl, combine cooked couscous, orange segments, arugula, and mint.
2. Drizzle with olive oil and orange juice; toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with crumbled feta cheese or toasted almonds, if desired.
Cooking Time: 10 minutes
Herbed Couscous Salad with Roasted Sweet Potatoes
This refreshing salad combines fluffy couscous with roasted sweet potatoes and a burst of fresh herbs, perfect for a light and satisfying meal or side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh cilantro
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Feta cheese crumbles (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook couscous according to package instructions using 2 cups of water.
4. Fluff couscous with a fork and stir in chopped parsley, cilantro, and lemon juice.
5. Toss roasted sweet potatoes with the couscous mixture.
6. Season with salt and pepper to taste.
7. Top with crumbled feta cheese (if using).
8. Serve warm or at room temperature.
Cooking Time: 40-45 minutes
Tuna and White Bean Couscous Salad with Lemon
Brighten up your day with this refreshing and protein-packed salad that combines the simplicity of couscous with the richness of tuna, white beans, and a burst of citrus flavor.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1 cup of cooked white beans (such as cannellini or Great Northern)
– 1 cup of couscous
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Cook the couscous according to package instructions.
2. In a large bowl, combine the cooked couscous, tuna, and white beans.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour the dressing over the couscous mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley or cilantro, if desired.
7. Serve immediately.
Cooking Time: 15 minutes
Caprese Couscous Salad with Mozzarella and Basil
This refreshing salad brings together the flavors of Italy in a light and easy-to-make dish perfect for warm weather gatherings. Fresh mozzarella, sweet basil, and juicy tomatoes come together to create a delightful combination.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1 large tomato, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil leaves
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Cook the couscous according to package instructions using water or vegetable broth. Set aside.
2. In a large bowl, combine the diced tomato, mozzarella cheese, and chopped basil leaves.
3. Add the cooked couscous to the bowl and toss gently to combine.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15-20 minutes
Quinoa and Couscous Salad with Lemon Vinaigrette
This refreshing salad combines the nutty flavors of quinoa and couscous with a tangy lemon vinaigrette, making it perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup cooked couscous
– 1 cup mixed vegetables (bell peppers, carrots, cherry tomatoes)
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa and couscous.
2. Add mixed vegetables and chopped parsley; toss gently.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour vinaigrette over the quinoa mixture; season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Roasted Butternut Squash Couscous Salad with Cranberries
This autumn-inspired salad combines the comforting warmth of roasted butternut squash with the bright, tangy flavor of cranberries and fluffy couscous. A perfect side dish for any fall gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup couscous
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup dried cranberries
– Salt and pepper to taste
– Optional: crumbled feta cheese or toasted nuts for added flavor
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 45-50 minutes, or until tender and caramelized.
4. Cook couscous according to package instructions using water or broth.
5. In a large bowl, combine roasted squash, cooked couscous, parsley, and cranberries.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking Time: 50 minutes
Asian-Inspired Couscous Salad with Soy Ginger Dressing
This refreshing salad combines the nutty flavor of couscous with the boldness of Asian-inspired ingredients, all tied together with a tangy soy ginger dressing. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup chopped scallions (green onions)
– 1/2 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup sliced almonds
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 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, scallions, red bell pepper, cucumber, and almonds.
3. In a small bowl, whisk together soy sauce, rice vinegar, and grated ginger to make the dressing.
4. Pour the dressing over the couscous mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10-15 minutes
Summary
Get ready to cool off this summer with these refreshing couscous salad recipes! From classic Mediterranean flavors to bold international twists, there’s something for everyone. Enjoy the bright and tangy Lemon Herb Couscous Salad with Chickpeas or the spicy Moroccan Spiced Couscous Salad with Apricots. Try the Greek Couscous Salad with Cucumber and Tomatoes or the Roasted Vegetable Couscous Salad with Tahini Dressing. With over 20 recipes to choose from, you’ll never get bored of this versatile grain. Perfect for picnics, potlucks, or just a quick lunch!
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