Couscous Salad

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Currants are at their peak season this time of year and I wanted to show off their bright, tangy flavor in a healthy new recipe. I also wanted a hearty salad to go along with my broiled lamb kabobs. I chose couscous because it’s so easy to make, (if you can boil water, then you can make couscous). When you have a lot going on in the kitchen during a cookout or dinner party, it’s nice to whip up a 15 minute couscous salad the night before and serve it right from the fridge. I added some chopped mint, scallions, tomatoes, and currants to about 1 cup of cooked couscous and tossed it with my favorite citrus vinaigrette salad dressing. That’s it! Quick, easy, and refreshingly delicious.

If you’re a feta cheese fan, about 1/2 a cup of feta sprinkled in this couscous salad would be a nice touch.

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Cook couscous according to package directions and set aside to let chill. Make sure to fluff it with a fork to avoid any clumps. In a large bowl, combine the chopped mint, cilantro, tomato (either 1 large or 2 small), scallions, and currants. Add in your favorite citrus vinaigrette and gently toss to combine. I had a lemon raspberry vinaigrette on hand that I’ve been wanting to try, so I added about 1/2 a cup of that.

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Stir in the cooled and fluffed couscous and feta cheese if using. Season to taste with salt and pepper.

You can serve this couscous salad at room temperature or chilled. I like to serve it alongside some broiled lamb kabobs and tzatziki sauce.

Couscous Salad
A simple couscous salad with mint, scallions, tomatoes, and currants.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Couscous Salad
A simple couscous salad with mint, scallions, tomatoes, and currants.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
  • 1 cup couscous cooked
  • 1/2 cup citrus vinaigrette salad dressing
  • 1/3 cup mint chopped
  • 3 tbsp cilantro chopped
  • 1 large tomato seeded and diced
  • 4 scallions thinly sliced
  • 1/3 cup currants
  • 1/2 cup feta cheese optional
Instructions
  1. Cook couscous according to package directions and set aside to let chill.
  2. In a large bowl, combine mint, cilantro, tomato, scallions, and currants. Add in citrus vinaigrette and gently toss to combine.
  3. Stir in cooled and fluffed couscous and feta cheese. Season to taste with salt and pepper.
  4. Serve couscous salad at room temperature or chilled.
Recipe Notes

Store couscous salad in an airtight container in the fridge.

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