How do you use couscous in a salad?

Couscous works beautifully in salads because it’s light, fast to cook, and absorbs flavor easily. After cooking, let it cool slightly before adding vegetables and dressing. It serves as a neutral base that takes on the brightness of citrus, herbs, and seasonings. Toss gently with crunchy ingredients like cucumber, creamy ones like avocado, and salty elements such as feta to create a balanced, flavorful dish.

What is couscous and how is it used?

Couscous is made from semolina flour — essentially tiny pasta granules — and originates from North Africa. It’s traditionally steamed but can also be prepared by soaking in hot water. It’s used in both hot and cold dishes, from tagines and stews to fresh salads like this one. Couscous is versatile, making it ideal for quick meals, especially in the form of grain bowls and vegetarian salads.

How to make Moroccan couscous salad?

To create a Moroccan couscous salad, start with traditional couscous and infuse it with warming spices like cumin, coriander, or cinnamon. Add ingredients like raisins, toasted almonds, and fresh mint. The dressing may include olive oil, lemon juice, and a touch of harissa or paprika for depth. For authenticity, serve with preserved lemon or plain yogurt on the side and enjoy either warm or at room temperature.

How long does couscous salad keep in the fridge?

A couscous salad can typically be stored for 3 to 5 days in an airtight container in the refrigerator. To keep it fresh, store delicate ingredients like avocado and herbs separately and toss them in just before serving. If the salad dries out slightly, revive it with a drizzle of olive oil or lemon juice.

Summer Couscous Salad: 1 Fresh Recipe With Outstanding Flavor

Description

Summer couscous salad is light, fresh, and easy to make — perfect for warm-weather meals.

Ingredients

For the Dressing:
- 1/2 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- Pinch of crushed red pepper flakes
- Salt, to taste
- Black pepper, to taste
For the Salad:
- 1 1/4 cups water
- 1 cup couscous
- 3/4 teaspoon salt
- 2 cups arugula
- 1/4 cup coarsely chopped fresh parsley
- 2 Persian cucumbers, halved and sliced into half-moons
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or thawed if frozen)
- 3/4 cup crumbled feta cheese

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Instructions

Prepare the Dressing:
In a mixing bowl, whisk together olive oil, chopped parsley, lemon juice, honey, Dijon mustard, and red pepper flakes. Season with salt and black pepper. Store in the refrigerator for up to 3 days if making in advance.
Cook the Couscous:
In a medium saucepan, bring water and salt to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Transfer to a large mixing bowl and let cool slightly.
Assemble the Salad:
To the couscous, add arugula, parsley, cucumbers, avocado, cherry tomatoes, corn, and feta. Drizzle with dressing and toss gently until well mixed. Serve at room temperature.