Vegetarian Classic Couscous Salad

Total time30 min

Prep time15 min

Cook time5 min

Fluffy couscous forms the base of this bright, herb-packed salad, tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint. The dressing is a zippy mix of lemon juice, lemon zest, Dijon mustard, and cumin, whisked with olive oil until glossy and emulsified, then poured over the grains while they're still warm enough to soak up all that flavor. Red onion adds a sharp bite that balances the richness of the olives, and everything comes together into a salad that's just as good served right away as it is chilled for a couple hours first. It's endlessly adaptable, easy to prep ahead, and holds up well at room temperature, making it a natural pick for potlucks, picnics, or a quick weekday lunch. This one fits neatly into a vegetarian spread and works well as a light main or a hearty side alongside grilled vegetables or a simple soup.

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Ingredients

4 servings

For the couscous

1 ½ cups couscous
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1 ¾ cups low-sodium chicken broth or water
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp olive oil
½ tsp salt

For the dressing

3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
3 tbsp olive oil
1 tsp dijon mustard
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

For the salad

1 english cucumber, diced (about 1 ½ cups)
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
⅓ cup red onion, finely diced
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint, roughly chopped

For serving

½ cup crumbled feta cheese (optional)

Instructions

1
Bring the chicken broth (or water), 1 tbsp olive oil, and 1/2 tsp salt to a boil in a medium saucepan over high heat. Stir in the couscous, cover tightly, and remove from the heat. Let stand for 5 minutes, then fluff with a fork until the grains are separate and no clumps remain.
2
Spread the fluffed couscous in an even layer in a large mixing bowl and let it cool for about 10 minutes, until no longer steaming.

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