Couscous Salad with Lime Basil Vinaigrette Recipe
Couscous Salad with Lime Basil Vinaigrette is one of those bright, refreshing dishes that somehow manages to fit in at every gathering, pack every bite with flavor, and leave you feeling light and satisfied. Tangy lime, fresh herbs, and crisp vegetables all come together with fluffy couscous and creamy feta in a symphony of Mediterranean-inspired goodness. Even better? This salad is quick to make, a joy to eat, and absolutely guaranteed to become your new obsession for picnics, potlucks, or a simple lunch bursting with color and zest.
Ingredients You’ll Need
Gathering these simple staples is half the fun, because each ingredient brings its own unique spark—whether it’s creamy feta, juicy cherry tomatoes, or the fragrant fresh basil. Together, they create layers of taste and texture that make this salad sing.
- Couscous (1 cup, uncooked): Choose classic couscous for a delicate, fluffy texture that soaks up every drop of vinaigrette.
- Boiling water (1 cup): Instantly cooks the couscous to tender perfection—no stovetop required!
- Olive oil (1 tablespoon + 3 tablespoons for vinaigrette): Adds luscious richness to both the grain and the tangy lime basil vinaigrette.
- Salt (1/2 teaspoon, plus to taste): Brightens flavors and balances the vinaigrette beautifully.
- Cherry tomatoes (1 cup, halved): Sweet, juicy bursts that bring freshness and gorgeous color.
- Cucumber (1 cup, diced): Crisp, hydrating crunch in every forkful.
- Red bell pepper (1/2 cup, diced): Adds subtle sweetness and vibrant pop.
- Red onion (1/4 cup, finely diced): Brings punchy flavor and striking hue—slice as fine as you like!
- Feta cheese (1/4 cup, crumbled): Creamy, tangy, and just a little bit salty—so satisfying.
- Fresh basil (1/4 cup, chopped, plus 2 tablespoons for vinaigrette): Fragrant and summery, the star of the vinaigrette and salad alike.
- Fresh parsley (2 tablespoons, chopped): Adds herbal brightness and a touch of green flavor.
- Fresh lime juice (2 tablespoons) & zest (1 teaspoon): Gives the vinaigrette its sunny tang—zest before you juice!
- Honey or maple syrup (1 tablespoon): The secret to balancing the citrus and making every ingredient pop.
- Black pepper (to taste): Rounds out the vinaigrette and ties everything together.
How to Make Couscous Salad with Lime Basil Vinaigrette
Step 1: Quick-cook the Couscous
Pour the uncooked couscous into a medium bowl, drizzle over a tablespoon of olive oil, sprinkle in the salt, and pour on the boiling water. Give it a gentle stir, cover the bowl tightly, and let it sit while you prep your veggies. After five minutes, fluff with a fork to separate the grains—the steam does all the work, and you’ll be amazed by how pillowy and tender the result is.
Step 2: Prep Your Veggies and Herbs
While the couscous cools, halve the tomatoes, dice the cucumber and red pepper, finely chop the onion, and crumble the feta. Grab a small handful of fresh basil and parsley, chop them up, and breathe in all that lovely aroma—this is where the salad gets its Mediterranean flavor and gorgeous garden-fresh flair.
Step 3: Whisk Up the Lime Basil Vinaigrette
In a small bowl or jar, combine the remaining olive oil, fresh lime juice, lime zest, honey (or maple syrup), chopped basil, salt, and pepper. Whisk it all together until the vinaigrette is glossy and smooth. This is the secret sauce that gives your Couscous Salad with Lime Basil Vinaigrette its addictively bright personality.
Step 4: Toss the Salad Together
Transfer the cooled, fluffed couscous to a large serving bowl. Add all the prepped veggies, crumbled feta, chopped basil, and parsley, then drizzle everything with your homemade lime basil vinaigrette. Gently toss until everything is evenly coated—you want every bite to sparkle with zesty flavor and bursts of texture.
Step 5: Chill and Serve
Cover the bowl and pop it in the fridge for at least 30 minutes. This not only helps the flavors mingle to their fullest, but also makes the salad deliciously refreshing on a warm day. When you’re ready to serve, give it a quick toss, taste for seasoning, and get ready for applause.
How to Serve Couscous Salad with Lime Basil Vinaigrette
Garnishes
A final flourish of freshly torn basil or a sprinkle of extra feta brings a wonderful burst of color and flavor. You might also try a quick crack of black pepper or even a few toasted pine nuts for delightful crunch. These little finishing touches make the Couscous Salad with Lime Basil Vinaigrette feel restaurant-worthy, right at home.
Side Dishes
This salad is a natural companion for grilled proteins: salmon, shrimp, or even lemony grilled chicken work beautifully. For a vegetarian meal, serve it with grilled halloumi, hummus, or a colorful mezze platter. Warm pita or crusty bread on the side turns it into a meal fit for a celebration.
Creative Ways to Present
Couscous Salad with Lime Basil Vinaigrette shines at any table, but for parties, you can serve it in individual mason jars or on crisp lettuce leaves for a fun, portable twist. If you’re feeling extra fancy, scoop it into hollowed bell peppers for a colorful, edible bowl everyone will love.
Make Ahead and Storage
Storing Leftovers
Transfer leftover Couscous Salad with Lime Basil Vinaigrette to an airtight container and chill in the refrigerator. The flavors actually deepen overnight, making tomorrow’s lunch even more delicious. Just give it a gentle toss to refresh before serving.
Freezing
Due to the fresh herbs and vegetables, this salad isn’t ideal for freezing—the beautiful textures and flavors are best enjoyed fresh or within a couple of days. For longer storage, prepare the couscous in advance, but add veggies and vinaigrette just before serving.
Reheating
No reheating necessary! Couscous Salad with Lime Basil Vinaigrette is meant to be enjoyed chilled or at room temperature, making it perfect for grab-and-go meals, picnics, or make-ahead lunches. If the salad has chilled for a while, let it sit at room temperature for 10 minutes for optimum flavor.
FAQs
Can I use pearl couscous instead of regular couscous?
Absolutely! Pearl couscous, also known as Israeli couscous, offers a slightly heartier texture and works beautifully in this recipe. Just be sure to cook it according to package directions, and let it cool before tossing with the vinaigrette and veggies.
Is there a vegan option for Couscous Salad with Lime Basil Vinaigrette?
Yes! Simply skip the feta cheese or substitute with your favorite vegan cheese. Also, use maple syrup instead of honey in the vinaigrette to keep everything plant-based and just as tasty.
Can I add extra protein?
Definitely! Add grilled chicken, shrimp, or chickpeas to transform this salad into a heartier meal. The flavors of Couscous Salad with Lime Basil Vinaigrette pair perfectly with all sorts of proteins and make it versatile for any diet.
What can I use if I don’t have fresh basil?
Fresh basil really gives this salad its signature flavor, but in a pinch, you can substitute chopped fresh mint or flat-leaf parsley for a slightly different, but equally refreshing, twist.
How long will Couscous Salad with Lime Basil Vinaigrette keep in the fridge?
This salad keeps well in the fridge for up to three days when stored in an airtight container. The flavors meld and improve with time, making it even more irresistible the next day.
Final Thoughts
Give this Couscous Salad with Lime Basil Vinaigrette a try and see how quickly it becomes your new summer staple. Light, flavorful, and brimming with fresh ingredients, it’s a salad you’ll want to share (and make again and again). Enjoy every zesty, herby bite!
Print
Couscous Salad with Lime Basil Vinaigrette Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant couscous salad with a zesty lime basil vinaigrette, loaded with colorful vegetables and herbs. This Mediterranean-inspired salad is perfect for a light and healthy meal or as a side dish for a summer gathering.
Ingredients
Couscous Salad:
- 1 cup uncooked couscous
- 1 cup boiling water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
- 2 tablespoons chopped fresh parsley
Lime Basil Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon honey or maple syrup
- 2 tablespoons finely chopped fresh basil
- Salt and pepper to taste
Instructions
- Couscous Salad: In a medium bowl, combine couscous, boiling water, olive oil, and salt. Let sit for 5 minutes, fluff with a fork, and cool. In a large bowl, combine cooled couscous, tomatoes, cucumber, bell pepper, onion, feta, basil, and parsley.
- Lime Basil Vinaigrette: In a small bowl, whisk together olive oil, lime juice, lime zest, honey, basil, salt, and pepper. Pour over the salad, toss gently, and chill for 30 minutes before serving.
Notes
- Add grilled chicken or chickpeas for extra protein.
- Use pearl couscous for a heartier texture if desired.
- Keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (except boiling water)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
