published Jun 20, 2022, updated May 31, 2023 Couscous is a protein-dense, fiber-rich pasta that’s healthy and easy to eat. It’s widely eaten throughout the Middle East and Mediterranean, and especially throughout Africa. It makes a great salad base, and I especially love to make couscous salad in the summer months. Paired with seasonal vegetables like tomatoes, zucchini, and green onions, it’s a great and healthy way to make use of seasonal produce! For an extra Mediterranean twist, this couscous salad is dressed with a lemon and olive oil dressing and topped with a balsamic drizzle. If you’d like to enjoy a couscous dish that comes closer to its African origins, I highly recommend trying out this Moroccan recipe with almonds and pomegranate.
INGREDIENT NOTES AND SUBSTITUTIONS
Israeli Couscous – Also known as “pearl” couscous, this variation is larger. We’ll also add olive oil to keep each grain from sticking together.Shrimp – I like using large shrimp for this recipe, but you can also use smaller shrimp. You want 1 lb worth, whichever size you go with.Bell Peppers – I recommend using half green peppers and half red.Roma Tomatoes – Prepare these by seeding and chopping. I prefer Roma as they are less watery and won’t leave you with a wet, soupy salad.Green Onions – Chives, leeks, or shallots would work as well.Black Olives – This is a common Mediterranean ingredient. If you do not like olives, try capers or your favorite pickled vegetable. Perhaps pickled turnips?Zucchini – Yellow squash or pumpkin are similar substitutes. Basil – Thyme, parsley, or cilantro are suitable for this salad as well.Pine Nuts – You can get these pre-toasted, or toss them in a pan and quickly toast on your own.Salad Dressing – A combination of olive oil, lemon juice, minced garlic, sugar, salt, oregano, and red pepper flakes. Feel free to be creative with additional herbs and seasonings!Balsamic Syrup & Feta Cheese – These are to drizzle and sprinkle on top. You can make your own balsamic syrup by reducing balsamic vinegar in a pan.
HOW TO MAKE COUSCOUS SALAD
How long does couscous salad last in the fridge?
Store leftovers in an airtight container for up to 3 days in the refrigerator. Making couscous is a very quick process, so my recommendation for meal preppers is to pre-chop your veggies and pre-mix your dressing, which will stay fresh for 1 week. Then, make the couscous in batches throughout the week.
What other veggies can you add to couscous salad?
A better question would be: what veggies can’t you add to couscous salad? Aside from squashes, tomatoes, and onions, you can also throw in cucumbers, eggplant, okra, mushrooms, and beets. These would be very Mediterranean choices.Truly, however, you can add whatever vegetables you like best.
What is couscous vs. quinoa?
Couscous is a grain and has a similar consistency to pasta when cooked. On the other hand, quinoa is actually a seed and has a crunchy texture. Both have a great deal of fiber and protein. For an example of how quinoa can be used in a salad, check out my Ahi Tuna Salad recipe!
