Make this healthy couscous salad in less than 20 minutes with a handful of ingredients! Hearty, tangy, and full of nutrients, it’s perfect to serve as a side dish or main course.
What Is Couscous?
Couscous is a type of pasta made from semolina flour (durum wheat). There are a variety of types of couscous.
For instance, traditional couscous is very small and resembles quinoa. It’s cooked in a similar manner in a pot of water. Meanwhile, pearl couscous is slightly larger and chewier. The pieces are soft, similar to pasta.
Pearl couscous is what I use in most of my recipes because it soaks up the flavor of whatever you’re pairing it with nicely.
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Is Couscous Better for You Than Rice?
Couscous and white rice have nearly the same amount of calories per gram. However, couscous is higher in protein and contains higher amounts of vitamins and minerals.
For these reasons, many people consider couscous to be a healthier option. Be sure to consult your doctor with any specific concerns!
Healthy Couscous Ingredients and Notes
For the salad
- Couscous - I like to use pearl couscous as the pieces are larger and chewier which means they will soak up more of the marinade. Traditional couscous can be used, too.
- Veggies - Grape tomatoes and red onion add a pop of color along with a savory flavor and a hint of tang.
- Feta cheese - This is crumbled over the salad and gently tossed for a creamy texture and tangy taste. Use a dairy-free feta cheese to make this healthy couscous salad dairy-free and vegan.
For the marinade
- Parsley - Fresh parsley provides a savory, slightly earthy taste.
- Olive oil - Forms the base of the marinade, adding a rich, punchy taste.
- Lemon juice - The vibrant citrus balances some of the heaviness of the fats. Freshly squeezed is best!
- Garlic - Two large cloves of garlic will do the trick! Feel free to use more if they’re small or if you simply love garlic.
How to Make the Best Couscous Salad
This is an overview with step-by-step photos. Full ingredients & instructions for this couscous summer salad are in the recipe card below.
Step 1: Prepare the couscous. Cook the couscous to al dente according to the package instructions. Then, pour cold water over the couscous to chill it down, and strain.
Step 2: Make the dressing. While the couscous cooks, whisk all the dressing ingredients in a mixing cup.
Step 3: Combine the ingredients. Add the couscous, tomato halves, and red onions to a large bowl. Pour the marinade on top, and toss to combine. Then, sprinkle the feta cheese on top, and lightly toss again to distribute.
Step 4: Serve. Enjoy your couscous salad immediately. Or, cover and refrigerate until you’re ready to serve.
Flavor Variations
One of the best things about this couscous summer salad is that it can easily be adjusted to suit your preferences. It’s also a great way to use up any leftovers!
Some of my favorite additions and substitutions include:
- Adding Protein: Top your salad with protein like grilled chicken or shrimp for a complete meal. Or, incorporate chickpeas for a vegetarian option.
- Swapping the Couscous: Use quinoa, farro, rice, orzo, or your favorite pasta.
- Replacing the Feta: Swap the feta with goat cheese or mozzarella for a slightly different taste.
- Incorporating More Veggies: Add to or swap out the vegetables with anything you have on hand. Corn, zucchini, mushrooms, and bell pepper all taste great.
Serving Suggestions
The best couscous salad to prep in advance, this recipe is best served cold similar to pasta salad. It can easily be served as a light meal but works just as well as a side dish.
Some of my favorite dishes to pair with this summer couscous salad with include:
- Air Fryer Honey Garlic Salmon
- BBQ Baked Chicken Thighs
- Baja Shrimp Tacos
- Cast Iron Salmon
- Ground Chicken Burgers
How to Store
Store leftover healthy couscous salad in an airtight container in the fridge for up to 5 days. When ready to serve, give it a little toss to distribute the ingredients, and enjoy!
For more summer salad recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Best Couscous Salad
Equipment
- 1 Pot
- 1 Mixing Cup
Ingredients
For the salad
- 4 cups couscous - cooked
- 8 oz grape tomatoes - halved
- ½ cup red onion - diced
- 8 oz feta cheese - crumbled
For the marinade
- ½ cup parsley - finely chopped
- ⅓ cup olive oil
- 3 tablespoon lemon juice - approx. 1 lemon
- 2 cloves garlic - minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Prepare the couscous al dente according to package directions. Pour cold water over the couscous to chill it down and strain. Set aside.4 cups couscous
- While the couscous is cooking, prepare the marinade by mixing all the marinade ingredients together in a mixing cup. Whisk well to combine.½ cup parsley, ⅓ cup olive oil, 3 tablespoon lemon juice, 2 cloves garlic, ½ teaspoon sea salt, ¼ teaspoon black pepper
- In a large mixing bowl, add the couscous along with the tomato halves and red onion. Pour the marinade over top and toss well to combine.8 oz grape tomatoes, ½ cup red onion
- Add the feta cheese to the mixture and lightly toss to distribute.8 oz feta cheese
- Serve the couscous salad immediately or cover and refrigerate until ready to serve.
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