A light and flavorful lemon couscous salad made with cherry tomatoes, Kalamata olives, feta cheese and more! Serve it as a hot or cold side dish.
Couscous is one of Kim's favorite side dishes. It has a wonderful texture and can be easily flavored to meet anyone's taste buds.
Today, we're sharing a side dish that Kim just created. It's her lemon couscous salad and it is delicious.
My favorite part is the toasted walnuts. They add a little crunch to every bite!
The recipe is simple to make and it's vegetarian. If you want to add a protein, I would recommend grilled chicken.
How to make a couscous salad?
First, you'll want to prepare the couscous per the package instructions. Now, once it's done, place it into a large mixing bowl.
Next, toast the walnuts on your stove-top in a small saute pan. It only takes about 5-7 minutes for the nuts to toast over low-heat.
Afterward, to the couscous, add the cherry tomatoes, Kalamata olives, fresh parsley, crumbled feta cheese, toasted walnuts, and purple onions.
Then, pour your favorite lemon vinaigrette over all the ingredients. If you want to know what dressing we used, then keep an eye on the blog.
As promised, here a link to our lemon basil vinaigrette recipe. Last, use salad tongs or two wooden spoons to toss everything together. You can serve this lemon couscous salad hot or cold.
- For an extra kick of flavor, try boiling the pearl couscous in vegetable stock instead of water.
- You don't have to use pearl couscous for this salad. You can use any variety you want.
- An Italian vinaigrette or Greek dressing can be used in place of the lemon one mentioned in the recipe.
Recipe Card with Ingredient Amounts and Instructions
- 1 ½ cup(s) pearl couscous, cooked to package directions
- ¼ cup(s) walnuts, chopped
- ½ cup(s) cherry tomatoes, halved or quartered
- ½ cup(s) Kalamata olives, halved or quartered
- ½ cup(s) parsley, freshly chopped
- ½ cup(s) feta cheese, crumbled
- ¼ cup(s) purple onion, diced
- ½ cup(s) lemon basil vinaigrette, or adjust to taste
- Cook the couscous according to package directions, drain, and place in a large bowl. While the couscous cooks, lightly toast the walnuts.1 ½ cup(s) pearl couscous
- Heat a small skillet over low heat. Add the walnuts and cook for 5 to 7 minutes, tossing every couple of minutes until the walnuts begin to become fragrant. Remove from heat.¼ cup(s) walnuts
- To the bowl of cooked couscous, add the cherry tomatoes, Kalamata olives, fresh parsley, feta cheese, toasted walnuts, and purple onions. Pour the vinaigrette over the ingredients and toss to combine.½ cup(s) cherry tomatoes½ cup(s) Kalamata olives½ cup(s) parsley½ cup(s) feta cheese¼ cup(s) purple onion½ cup(s) lemon basil vinaigrette
- Serve the salad warm or cold. Store any leftovers in the refrigerator for up to 3 days.