This couscous salad is light, vibrant, and made for beautiful salad bowls that feel fresh and satisfying. Popular for warm weather meals and make-ahead lunches, it’s the kind of rice salad alternative that’s easy to customize, visually appealing, and perfect for cold serving throughout the week.
Why You’ll Love This Recipe
- Light, fresh, and ideal for salad bowls
- Easy to make ahead and serve cold
- Perfect balance of texture and flavor
- Naturally versatile for many diets
- Great base for endless salad ideas
Ingredients Overview
This pearl couscous salad uses tender pearled couscous as the base, combined with crisp vegetables and fresh herbs. Ingredients like cucumber, tomatoes, red onion, kale, and olive oil keep it refreshing and balanced.
You can easily turn it into a Greek couscous salad with feta and olives or add leafy greens for a kale couscous salad variation.
Step-by-Step Instructions
1. Cook the couscous
Cook pearled couscous according to package instructions until tender, then drain and cool completely.
2. Prepare the vegetables
Chop vegetables finely so every bite is balanced and easy to eat.
3. Mix the dressing
Whisk olive oil, lemon juice, salt, and pepper until smooth and bright.
4. Assemble the salad
Combine couscous, vegetables, herbs, and dressing. Toss gently and chill before serving.
Pro Tips for Best Results
- Let couscous cool fully before mixing to avoid sogginess
- Use fresh herbs for the best salad aesthetic
- Taste after chilling and adjust seasoning
- Chop ingredients evenly for a polished look
Variations & Add-Ins
- Greek couscous salad: Add feta, olives, and oregano
- Kale couscous salad: Massage kale with olive oil before mixing
- Protein boost: Add chickpeas or grilled chicken
- Vegan: Naturally vegan as written
- Cold salad version: Perfect as a cold couscous salad for meal prep
Storage, Freezing & Reheating Tips
Store couscous salad recipes cold in an airtight container in the refrigerator for up to 4 days.
Freezing is not recommended due to texture changes.
Serve chilled or at room temperature.
FAQ – Couscous Salad
Is couscous salad served hot or cold?
It’s best served cold or at room temperature.
Is couscous the same as rice?
No, couscous is a pasta, but it works well as a rice salad substitute.
Can I make couscous salad ahead of time?
Yes, it tastes even better after chilling.
What vegetables work best in couscous salad?
Cucumber, tomato, kale, peppers, and onion are great options.
Printable Recipe Card
Couscous Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1 cup pearled couscous
- 1½ cups water or broth
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup chopped kale or parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook couscous in water or broth until tender. Cool completely.
- Chop vegetables and herbs.
- Whisk olive oil, lemon juice, salt, and pepper.
- Toss couscous with vegetables and dressing. Chill before serving.
Conclusion
This couscous salad is a fresh, flexible recipe that works beautifully in salad bowls and cold meal prep. Serve it alongside grilled dishes or enjoy it on its own for a light, satisfying meal. Save this recipe and come back to it whenever you need an easy, colorful salad idea.