23 Delicious Couscous Salad Recipes for Every Occasion

Just when you thought couscous couldn’t get any more versatile, we’ve rounded up 23 delicious salad recipes that’ll have you falling in love with this tiny pasta all over again. Whether you’re after a quick weeknight dinner, a seasonal side, or a hearty dish to comfort your soul, there’s a recipe here for every occasion. Dive in and discover your next favorite couscous creation!

Mediterranean Couscous Salad with Feta and Olives

Mediterranean flavors shine in this easy-to-make salad that’s perfect for a quick lunch or a side dish at your next gathering. You’ll love the combination of fluffy couscous, tangy feta, and briny olives.

Ingredients

• 1 cup couscous (instant or traditional)
• 1 1/4 cups water (for instant couscous, adjust if using traditional)
• 1/2 cup crumbled feta cheese (more for garnish)
• 1/4 cup pitted kalamata olives, sliced (or any olives you prefer)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Bring the water to a boil in a medium saucepan over high heat.
2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until all the water is absorbed. Tip: Fluff the couscous with a fork after cooking to prevent clumping.
3. In a large bowl, combine the cooked couscous, feta cheese, olives, olive oil, lemon juice, salt, and pepper. Mix gently until everything is well combined. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Garnish with additional feta cheese and chopped parsley before serving. Tip: For an extra crunch, add some toasted pine nuts or almonds.

Delightfully light yet satisfying, this salad offers a perfect balance of textures and flavors. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it on its own for a refreshing lunch.

Spicy Moroccan Couscous Salad

Looking for a dish that’s as vibrant and lively as your summer gatherings? This Spicy Moroccan Couscous Salad is your go-to, packed with flavors that dance on your palate and a kick that wakes up your taste buds.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups boiling water (just off the boil for perfect fluffiness)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp ground cumin (toasted for extra aroma)
• 1/4 tsp cayenne pepper (adjust for heat preference)
• 1/2 cup diced cucumber (seeds removed for crunch)
• 1/2 cup cherry tomatoes, halved (colorful varieties add visual appeal)
• 1/4 cup chopped fresh parsley (flat-leaf for more flavor)
• 1/4 cup crumbled feta cheese (optional for a creamy contrast)

Instructions

1. In a large bowl, combine couscous, salt, cumin, and cayenne pepper. Stir to mix the spices evenly through the couscous.
2. Pour boiling water over the couscous mixture, then immediately cover the bowl with a tight-fitting lid or plate. Let it sit for 5 minutes—no peeking!
3. After 5 minutes, uncover and fluff the couscous with a fork to separate the grains. Drizzle with olive oil and fluff again to coat.
4. Add the diced cucumber, cherry tomatoes, and chopped parsley to the bowl. Gently toss to combine all the ingredients without mashing the couscous.
5. Sprinkle crumbled feta cheese on top if using, and give one final gentle toss to distribute.

Now, the salad is ready to serve. Notice how the couscous is light and fluffy, with each grain perfectly separated? The spices bring warmth, while the fresh veggies add a crisp contrast. Try serving it alongside grilled meats or as a standalone dish for a light lunch—it’s versatile like that.

Lemon Herb Couscous Salad with Chickpeas

Unbelievably easy to whip up, this Lemon Herb Couscous Salad with Chickpeas is your go-to for a refreshing, protein-packed meal. You’ll love the zesty lemon and fresh herbs that make it pop.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups boiling water (for perfectly fluffy couscous)
• 1 can (15 oz) chickpeas, drained and rinsed (for that protein kick)
• 1/4 cup olive oil (or any neutral oil you prefer)
• 2 tbsp fresh lemon juice (adjust to taste for more zing)
• 1/4 cup chopped fresh parsley (dill or mint are great substitutes)
• 1/4 cup chopped fresh cilantro (skip if you’re not a fan)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Place the couscous in a large bowl. Pour the boiling water over it, cover with a lid or plate, and let it sit for 5 minutes until all the water is absorbed.
2. Fluff the couscous with a fork to separate the grains. Tip: Letting it sit covered ensures it cooks evenly.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Tip: Taste as you go to adjust the seasoning to your liking.
4. Add the chickpeas, parsley, and cilantro to the couscous. Pour the dressing over and toss gently to combine. Tip: For extra flavor, let the salad sit for 10 minutes before serving.

Every bite of this salad is a burst of freshness, with the couscous light and fluffy, contrasting beautifully with the hearty chickpeas. Serve it as a side or bulk it up with grilled chicken for a main dish that sings with summer vibes.

Roasted Vegetable Couscous Salad

Mmm, imagine digging into a bowl of this vibrant Roasted Vegetable Couscous Salad—it’s like a hug in a bowl with its cozy, earthy flavors and a pop of freshness. Perfect for those days when you want something hearty yet light, and oh-so-easy to whip up.

Ingredients

• 1 cup couscous (try whole wheat for extra nuttiness)
• 1 1/4 cups boiling water (just off the boil works best)
• 2 cups mixed vegetables (zucchini, bell peppers, and cherry tomatoes are great)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground if possible)
• 1/4 cup chopped fresh herbs (parsley or mint adds a nice freshness)
• 1 tbsp lemon juice (for that zesty kick)

Instructions

1. Preheat your oven to 400°F. This ensures your veggies roast perfectly.
2. Toss the mixed vegetables with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet in a single layer for even roasting.
3. Roast the vegetables for 20-25 minutes, stirring halfway, until they’re tender and slightly caramelized. Tip: Don’t overcrowd the pan to avoid steaming.
4. While the veggies roast, place the couscous in a large bowl. Pour the boiling water over it, cover with a plate, and let it sit for 5 minutes. Tip: Fluff it with a fork to separate the grains.
5. In a small bowl, whisk together the remaining 1 tbsp olive oil and lemon juice. This will be your dressing.
6. Combine the roasted vegetables, fluffed couscous, and chopped herbs in the large bowl. Drizzle with the dressing and toss gently to mix. Tip: Let it sit for 5 minutes before serving to let the flavors meld.

Packed with textures from the fluffy couscous to the tender-crisp veggies, this salad is a delight. Serve it warm with a sprinkle of feta for a creamy contrast or chill it for a refreshing next-day lunch.

Greek Couscous Salad with Cucumber and Tomato

Zesty and refreshing, this Greek Couscous Salad with Cucumber and Tomato is your go-to for a quick, healthy meal. You’ll love how the flavors come together in just minutes, perfect for those busy days when you still want something delicious.

Ingredients

• 1 cup couscous (try whole wheat for extra fiber)
• 1 1/4 cups water (for fluffier couscous)
• 1 medium cucumber, diced (peel if desired)
• 1 cup cherry tomatoes, halved (or any small tomatoes)
• 1/4 cup red onion, finely chopped (soak in water to mellow the bite)
• 1/4 cup feta cheese, crumbled (goat cheese works too)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp dried oregano (adjust to taste)
• Salt and pepper to taste

Instructions

1. Bring the water to a boil in a small pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until all the water is absorbed. Fluff with a fork.
2. While the couscous cooks, dice the cucumber and halve the cherry tomatoes. Finely chop the red onion.
3. In a large bowl, combine the cooked couscous, cucumber, tomatoes, and red onion.
4. Add the olive oil, lemon juice, dried oregano, salt, and pepper to the bowl. Toss everything together until well mixed.
5. Sprinkle the crumbled feta cheese over the top and give it one gentle toss to distribute.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The salad is wonderfully light with a satisfying chew from the couscous and a bright, tangy dressing. Serve it alongside grilled chicken or stuffed into pita pockets for a hearty lunch.

Couscous Salad with Avocado and Lime Dressing

Unbelievably fresh and zesty, this couscous salad is your go-to for a quick, nutritious meal that doesn’t skimp on flavor. You’ll love how the creamy avocado pairs with the tangy lime dressing, making every bite a delightful mix of textures and tastes.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups water (for fluffier couscous)
• 1 ripe avocado, diced (wait until it’s slightly soft to the touch)
• 2 tbsp olive oil (or any neutral oil)
• Juice of 1 lime (about 2 tbsp, adjust to taste)
• 1/4 cup chopped cilantro (stems removed for less bitterness)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Bring the water to a boil in a small pot. Once boiling, remove from heat and stir in the couscous. Cover and let sit for 5 minutes until all the water is absorbed.
2. Fluff the couscous with a fork to separate the grains. Let it cool to room temperature, about 10 minutes, for the best salad texture.
3. In a large bowl, whisk together the olive oil, lime juice, and salt. This is your dressing—make sure it’s well combined.
4. Add the cooled couscous and diced avocado to the bowl with the dressing. Gently toss to coat everything evenly without mashing the avocado.
5. Fold in the chopped cilantro last to keep its flavor fresh and vibrant. Taste and adjust salt or lime juice if needed.

Out of this world, the salad is creamy from the avocado, with a bright kick from the lime. Serve it alongside grilled chicken or stuff it into a pita for a portable lunch option.

Harissa Spiced Couscous Salad with Roasted Peppers

Ready to spice up your meal prep with something vibrant and full of flavor? This harissa spiced couscous salad with roasted peppers is a game-changer for your lunch routine. It’s packed with bold spices, sweet roasted peppers, and fluffy couscous that’ll make your taste buds dance.

Ingredients

• 1 cup couscous (try whole wheat for extra fiber)
• 1 1/4 cups boiling water (just off the boil works best)
• 2 tbsp harissa paste (adjust to taste for spice level)
• 1 tbsp olive oil (or any neutral oil)
• 2 large bell peppers, sliced (any color, but red adds sweetness)
• 1/2 tsp salt (plus more to taste)
• 1/4 cup chopped fresh parsley (cilantro works too for a different twist)
• 1 lemon, juiced (about 2 tbsp)

Instructions

1. Preheat your oven to 425°F. Toss the sliced bell peppers with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes, flipping halfway, until edges are charred.
2. While peppers roast, place couscous in a large bowl. Stir in harissa paste and 1/2 tsp salt. Pour boiling water over, cover with a plate, and let sit for 5 minutes. Fluff with a fork.
3. Once peppers are done, let them cool slightly. Then, mix them into the couscous along with chopped parsley and lemon juice. Taste and adjust salt if needed.
4. Tip: For extra flavor, let the salad sit for 10 minutes before serving. This allows the couscous to absorb all the delicious juices.

Great for meal prep or a quick dinner, this salad is a delightful mix of spicy, sweet, and tangy. Serve it warm or cold, stuffed in a pita for a handheld option, or alongside grilled chicken for a heartier meal.

Couscous Salad with Pomegranate and Mint

Perfect for those warm summer evenings, this couscous salad is a breeze to whip up and packs a punch of freshness with every bite. You’ll love the sweet and tangy combo of pomegranate and mint, making it a hit at any gathering.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups boiling water (for fluffier couscous)
• 1/2 cup pomegranate seeds (fresh or thawed if frozen)
• 1/4 cup fresh mint leaves, chopped (add more for extra freshness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (adjust to taste)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Place the couscous in a large bowl. Pour the boiling water over it, cover with a lid or plate, and let it sit for 5 minutes until all the water is absorbed.
2. Fluff the couscous with a fork to separate the grains. Tip: For extra flavor, you can toast the couscous in a dry pan before adding water.
3. Add the olive oil, lemon juice, and salt to the couscous. Mix well to combine.
4. Gently fold in the pomegranate seeds and chopped mint. Tip: Save a few mint leaves for garnish to make the dish pop.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: If making ahead, add the mint just before serving to keep it fresh.

Delightfully light yet satisfying, this salad offers a lovely contrast of textures from the fluffy couscous to the juicy pomegranate seeds. Serve it as a side or bulk it up with grilled chicken for a hearty main.

Summer Couscous Salad with Corn and Basil

Delight in the flavors of summer with this easy, vibrant couscous salad. You’ll love the fresh corn and basil combo—it’s like sunshine in a bowl.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups water (or vegetable broth for extra flavor)
• 2 ears corn, kernels cut off (about 1 cup, or use frozen if fresh isn’t available)
• 1/4 cup fresh basil, chopped (pack it lightly when measuring)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)

Instructions

1. Bring the water to a boil in a medium saucepan over high heat.
2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until all the water is absorbed.
3. Fluff the couscous with a fork to separate the grains and let it cool to room temperature.
4. While the couscous cools, heat a skillet over medium heat and add the corn kernels. Cook for 3-4 minutes until just tender, stirring occasionally.
5. In a large bowl, combine the cooled couscous, cooked corn, and chopped basil.
6. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Toss gently to combine everything evenly.
7. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your liking.

Unbelievably fresh and light, this salad has a perfect balance of textures—fluffy couscous, juicy corn, and a hint of crunch. Serve it as a side at your next BBQ or pack it for a picnic to enjoy under the sun.

Couscous Salad with Grilled Zucchini and Eggplant

Even if you’re not a salad person, this couscous salad with grilled zucchini and eggplant might just change your mind. It’s fresh, flavorful, and packed with textures that make every bite interesting.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups water (for fluffier couscous)
• 1 medium zucchini, sliced into 1/2-inch rounds (uniform slices cook evenly)
• 1 medium eggplant, sliced into 1/2-inch rounds (sprinkle with salt to reduce bitterness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Bring water to a boil in a small pot. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes until water is absorbed. Fluff with a fork.
2. Preheat grill to medium-high (about 375°F). Brush zucchini and eggplant slices with olive oil on both sides.
3. Grill vegetables for 3-4 minutes per side, until you see grill marks and they’re tender.
4. In a large bowl, combine grilled vegetables, couscous, lemon juice, salt, and pepper. Toss gently to mix.
5. Garnish with chopped parsley before serving.

Delight in the contrast of the fluffy couscous with the smoky grilled veggies. This salad shines at room temperature, making it perfect for picnics or as a make-ahead lunch option.

Pearl Couscous Salad with Spinach and Goat Cheese

Back in the kitchen and craving something light yet satisfying? This pearl couscous salad is your go-to, packed with fresh spinach and creamy goat cheese for that perfect bite.

Ingredients

• 1 cup pearl couscous (also known as Israeli couscous)
• 2 cups fresh spinach, roughly chopped (packed cups for more greens)
• 1/2 cup crumbled goat cheese (soft and creamy works best)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for zest)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring 1 1/4 cups of water to a boil in a medium saucepan over high heat.
2. Add the pearl couscous to the boiling water, reduce heat to low, cover, and simmer for 10 minutes until the couscous is tender and water is absorbed. Tip: Stir occasionally to prevent sticking.
3. Remove the saucepan from heat and let the couscous sit, covered, for 5 minutes to steam. Then, fluff with a fork.
4. In a large bowl, combine the cooked couscous, chopped spinach, and crumbled goat cheese.
5. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper. Tip: Toss gently to coat all ingredients without mashing the goat cheese.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra crunch, add toasted pine nuts or almonds.

This salad boasts a delightful mix of textures—chewy couscous, tender spinach, and creamy goat cheese. Try serving it alongside grilled chicken or as a standalone dish for a light lunch.

Couscous Salad with Roasted Butternut Squash

So, you’re looking for a dish that’s as nutritious as it is colorful? This couscous salad with roasted butternut squash is your go-to. It’s packed with flavors and textures that’ll make your taste buds dance.

Ingredients

• 1 cup couscous (whole wheat for extra fiber)
• 2 cups water (or vegetable broth for more flavor)
• 1 small butternut squash, peeled and cubed (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup dried cranberries (for a sweet contrast)
• 1/4 cup chopped walnuts (toasted for extra crunch)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 2 tbsp chopped fresh parsley (or cilantro for a different herb note)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting the squash.
2. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast the squash for 25-30 minutes, flipping halfway, until they’re golden and fork-tender. Tip: Don’t overcrowd the pan to ensure they roast instead of steam.
4. While the squash roasts, bring 2 cups of water to a boil in a medium pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Tip: Letting it sit covered ensures the couscous absorbs all the liquid perfectly.
5. In a large bowl, combine the cooked couscous, roasted squash, dried cranberries, and walnuts. Drizzle with the remaining 1 tbsp olive oil and lemon juice. Toss gently to mix. Tip: Add the dressing while the couscous is still warm to better absorb the flavors.
6. Garnish with chopped parsley before serving. This salad can be enjoyed warm or at room temperature, making it perfect for picnics or potlucks.

Vibrant and satisfying, this salad offers a delightful mix of sweet, nutty, and tangy flavors. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light yet fulfilling lunch.

Couscous Salad with Smoked Salmon and Dill

Out of all the quick and satisfying meals you can whip up, this couscous salad with smoked salmon and dill is a game-changer. It’s light, flavorful, and comes together in no time—perfect for those busy days when you still want something special.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups water (or vegetable broth for extra flavor)
• 1/2 lb smoked salmon, torn into bite-sized pieces (look for wild-caught for sustainability)
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring the water to a boil in a medium saucepan over high heat. Tip: If using broth, it adds a nice depth of flavor.
2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until all the liquid is absorbed. Tip: Fluff with a fork to prevent clumping.
3. In a large bowl, combine the fluffed couscous, smoked salmon, dill, olive oil, lemon juice, salt, and pepper. Gently toss to mix. Tip: Add the salmon last to keep it from breaking apart too much.
4. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld. Serve garnished with extra dill.

Unbelievably fresh and light, this salad has a wonderful mix of textures—from the fluffy couscous to the silky salmon. Try serving it on a bed of arugula for an extra peppery kick or alongside some crusty bread to soak up all the delicious flavors.

Couscous Salad with Mango and Cilantro

Ready to whip up something fresh and vibrant? This couscous salad with mango and cilantro is your ticket to a light, flavorful meal that’s as easy to make as it is delicious.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups water (for fluffier couscous)
• 1 ripe mango, diced (about 1 cup)
• 1/2 cup fresh cilantro, chopped (stems removed for less bitterness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring the water to a boil in a small pot. Tip: A pinch of salt in the water enhances the couscous’s flavor.
2. Remove the pot from heat, stir in the couscous, cover, and let it sit for 5 minutes. The couscous will absorb all the water.
3. Fluff the couscous with a fork to separate the grains. Tip: Letting it sit uncovered for a minute helps prevent clumping.
4. In a large bowl, combine the fluffed couscous, diced mango, and chopped cilantro.
5. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Tip: Toss gently to keep the mango pieces intact.
6. Mix everything until well combined. Taste and adjust seasoning if needed.

Serve this salad chilled or at room temperature for the best texture. The sweetness of the mango pairs beautifully with the earthy couscous and zesty cilantro, making it a perfect side or light main. Try it with grilled chicken or fish for a complete meal.

Couscous Salad with Beets and Orange

This couscous salad is a vibrant, flavorful dish that’s perfect for any season. You’ll love the sweet beets, tangy orange, and fluffy couscous combo.

Ingredients

• 1 cup couscous (preferably whole wheat for extra fiber)
• 1 1/4 cups water (or vegetable broth for more flavor)
• 2 medium beets, peeled and diced (about 1 1/2 cups)
• 1 large orange, segmented (save the juice for dressing)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• 1/4 cup chopped fresh mint (or parsley if you prefer)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F. Toss the diced beets with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the beets roast, bring the water to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
3. In a large bowl, whisk together the remaining olive oil, lemon juice, and reserved orange juice. Season with salt and pepper to taste.
4. Add the cooked couscous, roasted beets, orange segments, and chopped mint to the bowl. Gently toss everything together until well combined.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Ready to enjoy? This salad is wonderfully textured with the soft couscous, tender beets, and juicy orange segments. Serve it as a light lunch or a side dish at your next barbecue for a pop of color and flavor.

Couscous Salad with Almonds and Apricots

You’ve probably had your fair share of salads, but this couscous salad with almonds and apricots is a game-changer. It’s the perfect mix of sweet, nutty, and fresh flavors that’ll make you rethink your go-to salad recipe.

Ingredients

• 1 cup couscous (try whole wheat for extra fiber)
• 1 1/4 cups water (or vegetable broth for more flavor)
• 1/2 cup dried apricots, chopped (soak in warm water for 10 minutes if too hard)
• 1/3 cup almonds, sliced (toast them for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed tastes best)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (cilantro works too)

Instructions

1. Bring the water to a boil in a medium saucepan over high heat.
2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until all the water is absorbed.
3. Fluff the couscous with a fork to separate the grains. Tip: Let it cool slightly before adding other ingredients to prevent mushiness.
4. In a large bowl, combine the cooled couscous, chopped apricots, and sliced almonds.
5. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Toss gently to combine. Tip: Taste as you go to adjust seasoning.
6. Fold in the chopped parsley just before serving to keep it fresh. Tip: For a more vibrant salad, add a handful of arugula or spinach.

Here’s the deal: this salad is all about the contrast between the fluffy couscous, chewy apricots, and crunchy almonds. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Couscous Salad with Grilled Chicken and Lemon Tahini Dressing

Wondering what to make for a quick, nutritious meal that doesn’t skimp on flavor? This couscous salad with grilled chicken and lemon tahini dressing is your answer. It’s fresh, filling, and packed with textures and tastes that’ll keep you coming back for more.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1.5 cups water (for fluffier couscous)
• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup tahini (stir well before using)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1 garlic clove, minced (or 1/2 tsp garlic powder)
• 1/4 tsp cumin (adds a nice depth)
• 2 cups mixed greens (spinach, arugula, or your choice)
• 1/2 cup cherry tomatoes, halved (for a pop of color)
• 1/4 cup cucumber, diced (optional for crunch)

Instructions

1. Bring 1.5 cups of water to a boil in a medium saucepan. Stir in 1 cup couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
2. Preheat your grill or grill pan to medium-high heat (about 375°F). Brush chicken breasts with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. In a small bowl, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1/4 tsp cumin, and remaining olive oil, salt, and pepper. Adjust thickness with a little water if needed.
5. In a large bowl, combine fluffed couscous, mixed greens, cherry tomatoes, and cucumber. Top with sliced chicken and drizzle with tahini dressing.

Here’s the deal: this salad is all about the contrast—tender chicken, fluffy couscous, crisp veggies, and that creamy, tangy dressing. Serve it in a big bowl for family style or portion it out for meal prep. Either way, it’s a winner.

Couscous Salad with Shrimp and Avocado

Craving something light yet satisfying? This couscous salad with shrimp and avocado is your go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 lb shrimp, peeled and deveined (medium size for even cooking)
• 1 avocado, diced (ripe but firm)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup cilantro, chopped (substitute with parsley if you prefer)

Instructions

1. Bring 1 1/4 cups of water to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until all the water is absorbed. Fluff with a fork to separate the grains.
2. While the couscous rests, heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the shrimp, seasoning with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
3. In a large bowl, combine the cooked couscous, shrimp, diced avocado, and chopped cilantro. Drizzle with the remaining olive oil and lemon juice. Season with the remaining salt and pepper. Gently toss to combine. Tip: Add the avocado last to prevent it from getting mushy.
4. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld. Tip: For an extra crunch, sprinkle with toasted almonds or pumpkin seeds before serving.

Vibrant and fresh, this salad offers a delightful contrast between the fluffy couscous, tender shrimp, and creamy avocado. Perfect for a summer picnic or a quick weeknight dinner, it’s a dish that’s as versatile as it is delicious.

Couscous Salad with Figs and Walnuts

You’re going to love this couscous salad—it’s the perfect blend of sweet, nutty, and fresh flavors that come together in no time. Ideal for those days when you want something satisfying but not too heavy.

Ingredients

• 1 cup couscous (try whole wheat for extra fiber)
• 1 1/4 cups boiling water (just off the boil works best)
• 1/2 cup dried figs, chopped (stems removed for smoother texture)
• 1/2 cup walnuts, roughly chopped (toast them for deeper flavor)
• 2 tbsp olive oil (or any neutral oil you prefer)
• 1 tbsp lemon juice (freshly squeezed for the brightest taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is ideal)
• 2 tbsp fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Place the couscous in a large bowl. Pour the boiling water over it, cover with a lid or plate, and let it sit for 5 minutes until all the water is absorbed.
2. While the couscous is resting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Watch closely to prevent burning.
3. Fluff the couscous with a fork to separate the grains. This prevents clumping and ensures a light texture.
4. Add the chopped figs, toasted walnuts, olive oil, lemon juice, salt, and pepper to the couscous. Gently toss to combine all the ingredients evenly.
5. Stir in the fresh parsley just before serving to keep its color vibrant and flavor fresh.

Every bite of this salad offers a delightful contrast between the chewy figs, crunchy walnuts, and fluffy couscous. Serve it as a standalone lunch or alongside grilled chicken for a more filling meal.

Couscous Salad with Roasted Cauliflower and Turmeric

You’re going to love this vibrant couscous salad, packed with roasted cauliflower and a hint of turmeric for that golden glow. It’s the perfect mix of hearty and refreshing, ideal for those days when you want something satisfying but not too heavy.

Ingredients

• 1 cup couscous (try whole wheat for extra fiber)
• 2 cups water (or vegetable broth for more flavor)
• 1 medium cauliflower, cut into florets (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp turmeric (adjust to taste)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1/4 cup chopped parsley (for garnish)
• 1 lemon, juiced (about 2 tbsp)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your cauliflower roasts evenly.
2. Toss the cauliflower florets with 1 tbsp olive oil, turmeric, salt, and pepper. Spread them on a baking sheet in a single layer for even roasting.
3. Roast for 25-30 minutes, flipping halfway, until the edges are crispy and golden. Keep an eye on them to prevent burning.
4. While the cauliflower roasts, bring 2 cups of water to a boil in a medium pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Tip: Letting it sit covered ensures fluffy couscous every time.
5. In a large bowl, combine the cooked couscous, roasted cauliflower, remaining olive oil, and lemon juice. Mix gently to avoid breaking the cauliflower.
6. Garnish with chopped parsley before serving. Tip: Adding parsley last keeps its color vibrant.

Unbelievably easy, right? The salad boasts a delightful contrast between the fluffy couscous and the crispy cauliflower, with the turmeric adding a warm, earthy note. Serve it as a standalone meal or alongside grilled fish for a more substantial dinner.

Couscous Salad with Sweet Potatoes and Kale

Mmm, imagine digging into a bowl of fluffy couscous tossed with roasted sweet potatoes and fresh kale. It’s the kind of meal that feels both nourishing and indulgent, perfect for those days when you want something wholesome without spending hours in the kitchen.

Ingredients

• 1 cup couscous (try whole wheat for extra fiber)
• 1 large sweet potato, diced into 1/2-inch cubes
• 2 cups kale, stems removed and leaves chopped (lacinato kale works great here)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp maple syrup (adjust to taste)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional for a creamy contrast)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your sweet potatoes roast evenly.
2. Toss the diced sweet potato with 1 tbsp olive oil, maple syrup, smoked paprika, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast for 25 minutes, flipping halfway, until the sweet potatoes are tender and caramelized at the edges.
4. While the sweet potatoes roast, bring 1 1/4 cups water to a boil in a small pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
5. In a large bowl, massage the kale with the remaining 1 tbsp olive oil until it softens slightly, about 1 minute. This makes it more tender and easier to eat.
6. Add the cooked couscous and roasted sweet potatoes to the kale. Toss everything together gently to combine.
7. Sprinkle with crumbled feta cheese if using, and give it one final toss.

Ready to serve? This salad is a delightful mix of textures—creamy sweet potatoes, fluffy couscous, and crisp kale. For an extra touch, drizzle with a bit more maple syrup before serving to highlight the sweetness against the smoky paprika.

Couscous Salad with Black Beans and Corn

Looking for a quick, nutritious meal that’s bursting with flavor? This couscous salad with black beans and corn is your go-to dish for a light lunch or a hearty side. It’s packed with protein and fiber, making it as satisfying as it is delicious.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups water (for fluffier couscous)
• 1 can (15 oz) black beans, rinsed and drained (or any beans you prefer)
• 1 cup corn kernels (fresh, frozen, or canned—just drain if using canned)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped cilantro (omit if you’re not a fan)
• 1 avocado, diced (add right before serving to prevent browning)

Instructions

1. In a medium saucepan, bring the water to a boil over high heat. Tip: A pinch of salt in the water enhances the couscous’s flavor.
2. Remove the saucepan from heat, stir in the couscous, cover, and let it sit for 5 minutes. The couscous will absorb all the water and become tender.
3. Fluff the couscous with a fork to separate the grains. Tip: Fluffing prevents clumping, giving you a lighter salad.
4. In a large bowl, combine the cooked couscous, black beans, corn, olive oil, lime juice, salt, and black pepper. Mix well to ensure everything is evenly coated.
5. Gently fold in the chopped cilantro and diced avocado. Tip: Adding the avocado last keeps it from getting mushy.
6. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.

Now you’ve got a couscous salad that’s fluffy, flavorful, and full of texture. The lime juice adds a zesty kick, while the avocado brings a creamy contrast. Try serving it in lettuce cups for a fun, handheld option.

Couscous Salad with Tuna and Capers

You’re going to love how this couscous salad comes together—it’s light, flavorful, and perfect for those days when you want something satisfying without spending hours in the kitchen.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups water (for fluffier couscous)
• 1 can tuna in water, drained (about 5 oz)
• 2 tbsp capers, drained (add a briny punch)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped parsley (for a fresh finish)

Instructions

1. Bring the water to a boil in a small pot. Tip: A pinch of salt in the water enhances the couscous’s flavor.
2. Remove the pot from heat, stir in the couscous, cover, and let sit for 5 minutes. Tip: No peeking—steaming is key to fluffy couscous.
3. Fluff the couscous with a fork and let it cool to room temperature. Tip: Spread it on a tray to cool faster if you’re in a hurry.
4. In a large bowl, combine the cooled couscous, tuna, and capers.
5. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl. Tip: Taste the dressing before adding—it should be bright and slightly tangy.
6. Pour the dressing over the couscous mixture and toss gently to combine.
7. Stir in the chopped parsley just before serving for a pop of color and freshness.

Now this salad is all about contrasts—the tender couscous against the chunky tuna, with capers adding little bursts of saltiness. Try serving it on a bed of greens for an extra crunch or alongside grilled vegetables for a heartier meal.

Conclusion

Exploring these 23 delicious couscous salad recipes opens up a world of flavors perfect for any occasion. Whether you’re meal prepping or hosting a gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!