Lemon Couscous Salad Recipe
Servings: 6 Servings
Ingredients
For the Lemon Herb Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons finely chopped fresh basil
- Salt and pepper to taste
For the Salad:
- 1 ½ cups pearl couscous cooked to package directions
- ¼ cup chopped walnuts
- ½ cup cherry tomatoes halved or quartered
- ½ cup Kalamata olives halved or quartered
- ½ cup diced cucumber
- ½ cup diced red bell pepper
- ½ cup crumbled feta cheese
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh mint
- ½ cup lemon herb vinaigrette (recipe below)
- Salt and pepper to taste
Instructions
To Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, and honey until well combined. Stir in the chopped basil and season with salt and pepper to taste. Set aside.¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons finely chopped fresh basil, Salt and pepper
To Make the Salad:
- Cook the pearl couscous according to package directions. Drain and place in a large bowl to cool slightly.1 ½ cups pearl couscous
- Heat a small skillet over low heat. Add the chopped walnuts and toast for 5 to 7 minutes, tossing every couple of minutes until fragrant. Remove from heat and set aside.¼ cup chopped walnuts
- To the bowl of cooked couscous, add the cherry tomatoes, Kalamata olives, cucumber, diced red bell pepper, crumbled feta cheese, toasted walnuts, red onion, and fresh mint.½ cup cherry tomatoes, ½ cup Kalamata olives, ½ cup diced cucumber, ½ cup diced red bell pepper, ½ cup crumbled feta cheese, ¼ cup finely diced red onion, 2 tablespoons chopped fresh mint
- Pour the lemon herb vinaigrette over the ingredients and toss to combine. Season with salt and pepper to taste.½ cup lemon herb vinaigrette, Salt and pepper
- Serve the salad immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of couscous salad. Actual calories will vary.
- Recipe makes approximately 6 cups depending on the exact amount of ingredients used.
- For meal prep, add fresh mint and basil just before serving to prevent wilting. Refresh the salad with a little extra lemon herb dressing before enjoying to freshen it up.
- See our nutrition disclaimer.
Nutrition Facts
Lemon Couscous Salad Recipe
Serving Size
1 cup
Amount per Serving
Calories
338
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
11
mg
4
%
Sodium
335
mg
15
%
Potassium
203
mg
6
%
Carbohydrates
38
g
13
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
662
IU
13
%
Vitamin C
22
mg
27
%
Calcium
94
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
