Couscous Summer Salad Recipe
If you’re dreaming of sunshine in a bowl, look no further than Couscous Summer Salad. This vibrant salad is bursting with juicy tomatoes, crisp cucumber, tangy feta, and fresh herbs all tossed with fluffy couscous and a zesty lemon vinaigrette. It comes together quickly, making it perfect for picnics, light lunches, or any time you crave something refreshing and hearty. Whether you’re hosting friends or just jazzing up dinner at home, Couscous Summer Salad is the effortless showstopper you’ll make all season long.
Ingredients You’ll Need
What makes this Couscous Summer Salad truly irresistible is how each ingredient adds its own pop of color, crunch, or flavor. Every item in the list is essential for building that perfect balance of texture and taste—plus, it’s all approachable and easy to find!
- Uncooked couscous (1 cup): This tiny pasta is the star of the show and soaks up all the salad flavors beautifully.
- Boiling water (1 cup): Just enough to fluff the couscous to pillowy perfection—no fancy equipment needed!
- Olive oil (1 tablespoon + 3 tablespoons): Used for both the couscous and the vinaigrette, giving the salad a touch of richness and smooth mouthfeel.
- Cherry tomatoes (1 cup, halved): Their juicy sweetness brightens every bite and looks gorgeous mixed in.
- Cucumber (1 cup, diced): Adds a refreshing crunch that keeps every forkful lively.
- Red bell pepper (1/2 cup, diced): For a sweet, crisp contrast and a little pop of color.
- Red onion (1/4 cup, diced): A mild bite that balances all the other flavors perfectly.
- Feta cheese (1/4 cup, crumbled): Tangy, creamy, and the ultimate Mediterranean finishing touch.
- Fresh parsley (1/4 cup, chopped): Brings an earthy freshness to lighten things up.
- Fresh mint (2 tablespoons, chopped): Adds a cool, summery lift that’s utterly refreshing.
- Fresh lemon juice (2 tablespoons): For a citrusy kick that ties the whole dish together.
- Red wine vinegar (1 tablespoon): Enhances the vinaigrette’s zippy tang.
- Dijon mustard (1 teaspoon): Helps emulsify the dressing and adds subtle heat.
- Garlic (1 clove, minced): One small clove makes all the difference for a flavor punch!
- Salt (1/2 teaspoon): Lifts and melds the flavors without overpowering.
- Black pepper (1/4 teaspoon): For the perfect hint of warmth and spice in every bite.
How to Make Couscous Summer Salad
Step 1: Prepare the Couscous
Begin by placing the uncooked couscous in a medium heatproof bowl and drizzle with one tablespoon of olive oil. Pour in the boiling water, then cover the bowl with a lid or a plate to trap the steam. Let it sit for five minutes so the couscous fully absorbs the water and becomes tender. Once the time is up, fluff it gently with a fork and set it aside to cool to room temperature—this step keeps the grains light and fluffy, ensuring your Couscous Summer Salad won’t clump.
Step 2: Chop and Combine the Veggies
While the couscous is cooling, turn your attention to the veggies. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion. Once the ingredients are ready and the couscous has cooled, toss everything together in a large bowl—vegetables, feta, parsley, and mint too. You’ll see the salad’s gorgeous colors come to life at this stage.
Step 3: Whisk Up the Lemon Vinaigrette
In a small bowl or a jar with a lid, combine the remaining three tablespoons of olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Whisk (or shake) vigorously until the dressing becomes smooth and emulsified. This vinaigrette is the magic—it soaks into the couscous, coating every bite with vibrant, tangy flavor.
Step 4: Toss It All Together
Pour the lemon vinaigrette over your bowl of couscous and veggies. Using a large spoon or spatula, toss the ingredients gently until the dressing is evenly distributed. You want every forkful to sing with balanced flavor, so don’t be shy about giving everything a good mix.
Step 5: Serve or Chill
You can serve Couscous Summer Salad right away if you’re in a hurry. But for best flavor, cover and let it chill in the fridge for up to two hours—this extra time allows all the fresh components to mingle, making the salad even more mouthwatering.
How to Serve Couscous Summer Salad
Garnishes
A shower of extra feta, a handful of toasted pine nuts, or an extra sprinkle of chopped parsley and mint can turn your Couscous Summer Salad from simply beautiful to absolutely irresistible. For a hint of color, try a light dusting of smoked paprika or a few cracks of coarse black pepper just before serving.
Side Dishes
Couscous Summer Salad is sensational on its own, but it’s also a delicious companion for grilled chicken, seared salmon, veggie kebabs, or a simple platter of hummus with warm pita bread. Set it alongside your favorite summer mains—the flavors are so adaptable, they play well no matter the occasion.
Creative Ways to Present
Take your presentation to the next level by serving this salad in hollowed-out bell peppers, on a bed of fresh arugula, or even tucked into lettuce cups for a fun picnic bite. You can also layer Couscous Summer Salad in jars for easy grab-and-go lunches, or make petite portions for party appetizers.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Couscous Summer Salad to an airtight container and pop it in the fridge. The salad will stay fresh and tasty for up to three days. You may notice the flavors getting even brighter after a day as everything marinates, so it’s a great dish to make ahead for busy weeks!
Freezing
While couscous on its own freezes nicely, the fresh veggies and herbs in Couscous Summer Salad don’t love the cold. Freezing can leave the tomatoes and cucumber watery and limp when thawed, so for the best taste and texture, enjoy this salad fresh from the fridge rather than the freezer.
Reheating
There’s no need—or benefit—to reheating Couscous Summer Salad, as this dish is meant to be enjoyed cold or at room temperature. Just give any leftovers a gentle toss to redistribute the dressing and aromas, and your salad is ready straight from the fridge!
FAQs
Can I make Couscous Summer Salad vegan?
Absolutely! Just swap out the feta cheese for your favorite vegan feta or simply leave it out. All of the other ingredients are plant-based, so your salad will still be bursting with fresh flavors.
What other vegetables can I add?
This dish is endlessly customizable! Toss in chopped spinach, arugula, avocado, grated carrot, or even roasted zucchini for extra color and nutrients. Use up whatever fresh produce you have on hand to keep things exciting.
Is it possible to add protein?
Definitely—chickpeas, grilled chicken, shrimp, or even leftover salmon make great protein-packed additions. Stir them in for a more filling main dish without losing the salad’s fresh, summery vibes.
Can I make Couscous Summer Salad ahead of time?
Yes! In fact, letting the salad chill for an hour or two helps the flavors develop. Just wait to add the fresh herbs or feta until you’re ready to serve if you prefer them extra perky.
What’s the best type Salad
Standard small-grain couscous is easiest here, as it cooks quickly and soaks up dressing beautifully. If you have pearl (Israeli) couscous, that works too, just note it will need to be simmered before adding to the salad.
Final Thoughts
This is the kind of recipe that wins over everyone at the table—whether you’re hosting a backyard barbecue or just treating yourself to something fresh. Give Couscous Summer Salad a try; it’s light, colorful, and so full of flavor that you might just make it your new summertime staple!
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Couscous Summer Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Couscous Summer Salad is a refreshing and flavorful dish perfect for a light lunch or side dish. Packed with fresh vegetables, herbs, and a zesty dressing, it’s a Mediterranean-inspired delight that’s easy to make and ideal for warm weather.
Ingredients
Couscous:
- 1 cup uncooked couscous
- 1 cup boiling water
- 1 tablespoon olive oil
Salad:
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Couscous: In a medium heatproof bowl, combine couscous with 1 tablespoon olive oil and boiling water. Let sit for 5 minutes, fluff with a fork, and cool.
- Prepare Salad: In a large bowl, combine couscous with tomatoes, cucumber, bell pepper, onion, feta, parsley, and mint.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, garlic, salt, and pepper.
- Combine: Pour dressing over salad, toss gently to coat evenly.
- Serve: Serve immediately or chill for up to 2 hours before serving.
Notes
- Add chickpeas for extra protein.
- Substitute feta with goat cheese if preferred.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (assembly), Stovetop (couscous)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
