Lemon Herb Couscous Salad
A light, lemony couscous salad packed with fresh herbs, crunchy vegetables, and a tangy Dijon dressing. It’s refreshing, satisfying, and incredibly easy to make—perfect for picnics, potlucks, or weekday meals.
Equipment
- 1 × 6-quart pot (for boiling couscous)
- 1 × Large mixing bowl (for assembling salad)
- 1 × Microplane zester (for lemon zest)
- 1 × Chef’s knife (for chopping vegetables and herbs)
- 1 × Small whisk (for dressing)
Ingredients
- 1½ cups pearl couscous also called Israeli couscous
- ¼ cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 clove garlic finely minced
- 1 medium lemon zested and juiced
- 1 English cucumber chopped into small pieces
- 1 large ripe tomato diced
- ¼ cup fresh parsley finely chopped
- 2 tablespoons fresh mint minced
- 2 tablespoons fresh basil chopped
- ⅓ cup pine nuts lightly toasted
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the Pearl Couscous: Bring a medium pot of well-salted water to a boil. Add the pearl couscous and let it simmer gently for about 8–10 minutes, or until tender with a slight bite. Stir occasionally to prevent sticking. Once cooked, drain the couscous in a fine-mesh strainer and allow it to cool slightly.
- Prepare the Zesty Lemon Dressing: While the couscous cooks, make the dressing in a large salad bowl. Whisk together the olive oil, Dijon mustard, honey, minced garlic, lemon zest, and lemon juice until emulsified. Season with a pinch of salt and black pepper, then set aside.
- Toast the Pine Nuts: In a small dry skillet over medium heat, toast the pine nuts for 2–3 minutes until golden and fragrant, stirring frequently to avoid burning. Transfer to a plate to cool.
- Combine Salad Ingredients: Add the slightly warm couscous to the bowl with the dressing. Toss gently to coat the grains evenly. Next, fold in the cucumber, tomato, parsley, mint, and basil.
- Finish and Adjust Seasoning: Sprinkle in the toasted pine nuts and give the salad a final toss. Taste and adjust with more lemon juice, salt, or pepper as needed. The salad can be served right away or chilled for deeper flavor.
Notes
- Make It a Meal: Add crumbled feta or chickpeas for extra protein, or serve alongside grilled chicken or salmon for a complete dish.
- Customize Your Herbs: Don’t have fresh basil or mint? Try dill, cilantro, or chives for a different twist.
- Serving Temperatures: This salad is delicious warm, at room temperature, or cold—ideal for leftovers or picnic fare.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days. If refrigerating, refresh with a splash of lemon juice or olive oil before serving.
- Toasting Tip: Always toast pine nuts carefully—they go from golden to burnt quickly. Keep an eye on them and stir often.
