Lemon Herb Couscous Salad
This lemon herb couscous salad is bright, herby, and ready in about 25 minutes. Pearl couscous gets tossed with cucumber, tomato, parsley, and mint in a raw lemon and olive oil dressing, finished with a grassy, peppery drizzle of Ultra High Phenolic extra virgin olive oil.
Recipe Success Tips
Dress the couscous while it is still warm.
Toss the drained pearl couscous with the lemon and olive oil dressing while it is still warm from the pot. Warm grains drink in the dressing as they cool, so the lemon and the oil season the couscous all the way through instead of just coating the outside.
Salt the cucumber and tomato first.
Give the diced cucumber and tomato a light sprinkle of sea salt and let them sit for ten minutes, then tip off any excess liquid before adding them. This keeps the salad from going watery and concentrates their flavor.
Reach for a fresh, peppery high-phenolic oil.
Because nothing is cooked, the olive oil is tasted raw, so its character is front and center. A fresh bottle of Ultra High Phenolic Extra Virgin Olive Oil gives a grassy aroma and a clean peppery finish that stands up to the lemon instead of disappearing into it.
Add the herbs at the very end.
Stir the parsley and mint in just before serving. Fold them through gently so they stay bright green and fragrant rather than bruising and darkening in the bowl.
Taste and rebalance before serving.
Couscous salads firm up and mute slightly as they chill, so taste right before serving. A final squeeze of lemon, a pinch of salt, or a small extra drizzle of olive oil wakes everything back up.
Ingredients
6
servings
- 1/3 cup Ultra High Phenolic Extra Virgin Olive Oil
- 1 1/2 cups pearl (Israeli) couscous, dry
- 2 cups water or low-sodium vegetable broth, for cooking the couscous
- 2 lemons, zested and juiced
- 1 garlic clove, finely grated
- 1 cup English cucumber, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup flat-leaf parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/2 cup feta cheese, crumbled (optional)
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Kitchen Tools You'll Need
Medium Saucepan
Fine Grater or Microplane
Chef's Knife
Cutting Board
Large Mixing Bowl
Whisk
How to Cook Lemon Herb Couscous Salad
COOK
1
Bring the water or vegetable broth to a boil in a medium saucepan. Stir in the pearl couscous, lower the heat, cover, and simmer for about 8 to 10 minutes, until the pearls are tender but still have a slight chew. Drain off any extra liquid and tip the couscous into a large mixing bowl.
MIX
2
While the couscous cooks, make the dressing. In a small bowl, whisk together the lemon zest, lemon juice, grated garlic, sea salt, and black pepper. Pour in the Ultra High Phenolic Extra Virgin Olive Oil in a steady stream while whisking, so the dressing comes together into a glossy, lightly thickened vinaigrette. Whisked raw into the lemon, the Ultra High Phenolic's bold green-olive flavor and clean peppery finish stand up to the acid instead of disappearing into it.
3
Pour about two-thirds of the dressing over the still-warm couscous and toss well, then let it sit for ten minutes so the grains drink in the lemon and oil as they cool.
ASSEMBLE
4
Add the diced cucumber, halved cherry tomatoes, parsley, and mint to the bowl and fold everything together gently. Pour over the remaining dressing and toss once more to coat.
5
Taste and adjust with a little more salt or lemon if needed. Fold in the crumbled feta now if you are using it.
FINISH
6
Transfer to a serving bowl and finish with a light drizzle of Ultra High Phenolic Extra Virgin Olive Oil over the top for one more layer of fresh, peppery aroma. Serve at room temperature or chilled.
Recipe Notes
This salad is right at home next to almost anything off the grill or any Mediterranean spread. Set it alongside a bowl of bright, creamy lemon hummus and warm pita for an easy mezze, or serve it as the cooling counterpoint to a platter drizzled with lemon herb tahini sauce. It also makes a lovely partner to grilled chicken or fish.
Swap the pearl couscous for orzo, farro, or quinoa if that is what you have. Add chickpeas or white beans to make it more of a main, or fold in olives, roasted red peppers, or toasted pine nuts. If you would rather lean fully into a dressing-forward bowl, the same flavors live in our lemon vinaigrette, which you can spoon over greens or grains. For a warm grain side from the same family, try our Greek lemon rice.
Because this dressing is raw, we focus on the Ultra High Phenolic Extra Virgin Olive Oil for its bold, peppery character. Prefer a gentler, less peppery result? Our High Phenolic Extra Virgin Olive Oil gives a smoother, more rounded finish that lets the lemon and herbs lead.
You can make the couscous base and dressing up to a day ahead and keep them separate in the fridge. For the freshest result, fold in the cucumber, tomato, herbs, and feta within a few hours of serving. Let the salad come to room temperature and add a small squeeze of lemon and a drizzle of olive oil before serving to brighten it back up.
Stored in an airtight container in the refrigerator, the salad keeps well for up to three days and is great for packed lunches. The flavors actually settle and deepen overnight. Keep your olive oil bottle tightly capped away from heat and light so it stays fresh and peppery for the next batch.
Nutrition Facts per Serving
Nutrition Facts
Serving size about 1 cup
Calories
285
% Daily Value*
Total Fat 14g18%
Saturated Fat 2g10%
Trans Fat 0g
Unsaturated Fat 11.5g
Monounsaturated Fat 10g
Polyunsaturated Fat 1.5g
Cholesterol 0mg0%
Sodium 300mg13%
Total Carbohydrate 32g12%
Dietary Fiber 2g7%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 6g12%
Vitamin A 60mcg7%
Vitamin C 15mg17%
Vitamin D 0mcg0%
Calcium 30mg2%
Iron 1.4mg8%
Potassium 220mg5%
* Percent Daily Values are based on a 2,000 calorie diet.
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Frequently Asked Questions
Pearl couscous, also called Israeli couscous, is ideal because its tender, springy pearls hold their shape and soak up the dressing without turning mushy. Regular Moroccan couscous works too, though it is finer and softer, so the salad will have a different texture.
Yes, it is a great make-ahead dish. Prepare the couscous and dressing up to a day in advance and store them separately, then fold in the fresh vegetables, herbs, and any feta within a few hours of serving for the brightest result.
Stored in an airtight container, it keeps well for up to three days. Many people find the flavors actually improve overnight as the couscous absorbs more of the lemon and olive oil.
It is a wholesome, plant-forward side built from whole grains, fresh vegetables, herbs, and extra virgin olive oil, which fits naturally into a Mediterranean-diet pattern. Using the olive oil raw in the dressing keeps its fresh flavor and polyphenols front and center.
Since the dressing is raw, the oil is tasted on its own, so a fresh, high-phenolic extra virgin olive oil makes a real difference. A grassy, peppery oil like our Ultra High Phenolic Extra Virgin Olive Oil stands up to the lemon and gives the salad its backbone.
Dress the couscous while it is still warm so it drinks in the lemon and olive oil, and reserve a little dressing to toss in just before serving. A final drizzle of olive oil and a squeeze of lemon rehydrate and brighten leftovers.
For a vegan version, simply leave out the feta; the lemon, herbs, and olive oil carry plenty of flavor on their own. Couscous is made from wheat, so for a gluten-free salad, swap in cooked quinoa, which works beautifully with the same dressing.
It pairs well with grilled chicken, fish, or lamb, and slots right into a Mediterranean spread with hummus, tahini sauce, and warm pita. It is also a reliable potluck and barbecue side because it holds up at room temperature.
Absolutely. Fold in chickpeas, white beans, or grilled chicken or shrimp to turn the salad into a satisfying main. The bright lemon and herb dressing complements all of them.
Flat-leaf parsley and mint are the classic pairing for a bright, Mediterranean flavor. Dill, basil, or chives also work well, so you can lean on whatever fresh herbs you have on hand.
