29+ Delicious Summer Couscous Salad Recipes to Refresh Your Taste Buds

Summer is the perfect time to embrace fresh, vibrant, and light meals that help you beat the heat while tantalizing your taste buds.

And what better way to do this than with a bowl of couscous salad?

This versatile and quick-to-make dish can be easily customized to suit your tastes and dietary preferences.

Packed with vegetables, fruits, grains, and herbs, couscous salads are a go-to for summer picnics, barbecues, potlucks, or even a light lunch at home.

In this blog post, we’re sharing 29+ summer couscous salad recipes that will become your new seasonal favorites.

Whether you crave something fruity and refreshing, creamy and rich, or packed with Mediterranean flavors, there’s a couscous salad recipe for every occasion.

These salads are not only nutritious but also incredibly easy to prepare, making them perfect for busy summer days.

So, get your couscous ready, and let’s dive into these exciting recipes that will elevate your summer dining experience!

29+ Delicious Summer Couscous Salad Recipes to Refresh Your Taste Buds

With 29+ summer couscous salad recipes to choose from, you have endless options for creating delicious, fresh, and vibrant dishes that can be served at any summer event or enjoyed as a light, healthy meal.

Whether you’re hosting a backyard BBQ, enjoying a picnic in the park, or simply looking for something quick and tasty for lunch, these couscous salads are the perfect answer.

So, take your pick from the many flavors, textures, and ingredients these recipes offer, and start whipping up these colorful salads that will impress your guests and leave you feeling satisfied.

Mediterranean Summer Couscous Salad

This light and colorful salad is inspired by the sunny coasts of the Mediterranean.

Packed with crisp vegetables, creamy feta, and briny olives, it’s a perfect companion to grilled meats or can stand alone as a flavorful vegetarian dish. The lemony dressing ties it all together, making each bite bright and refreshing.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1/2 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely sliced
• 1/2 cup kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• 2 tbsp chopped fresh parsley
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, pour boiling water over couscous. Cover and let sit for 5 minutes. Fluff with a fork.
2. Add cucumber, cherry tomatoes, red onion, olives, and feta to the couscous.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Pour dressing over the salad and toss to combine.
5. Sprinkle with fresh parsley before serving.

With its bright vegetables and citrusy dressing, this salad captures the essence of Mediterranean summer cuisine.

It’s delicious served chilled or at room temperature, and it only gets better as the flavors meld.

Tropical Mango Couscous Salad

This exotic twist on couscous salad bursts with the sweet and savory flavors of the tropics.

Juicy mango, fresh herbs, and a light honey-lime dressing create a lively dish that’s perfect as a light lunch or a side to grilled shrimp or chicken.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 2 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp chopped mint
• Juice of 2 limes
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and chili flakes to taste

Instructions:

1. Combine couscous and boiling water in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
2. Add mango, bell pepper, green onions, cilantro, and mint to the couscous.
3. In a small bowl, whisk together lime juice, honey, olive oil, salt, and chili flakes.
4. Drizzle dressing over the salad and toss gently to combine.
5. Chill for 30 minutes for best flavor before serving.

This tropical salad brings sunshine to your plate.

The sweet mango and herbaceous mint elevate the couscous, creating a refreshing and flavorful option for hot summer days.

Grilled Vegetable Couscous Salad with Balsamic Glaze

A hearty and smoky option for summer, this salad features grilled seasonal vegetables tossed with couscous and finished with a balsamic glaze.

It’s the ideal make-ahead dish for outdoor gatherings, offering both comfort and freshness.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 zucchini, sliced
• 1 red bell pepper, quartered
• 1 small eggplant, sliced
• 1/2 red onion, sliced
• 2 tbsp olive oil (for grilling)
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 2 tbsp balsamic glaze

Instructions:

1. Prepare couscous with boiling water. Cover for 5 minutes, then fluff.
2. Toss zucchini, bell pepper, eggplant, and onion with olive oil, salt, and pepper. Grill over medium heat until tender and charred.
3. Chop grilled vegetables into bite-sized pieces and add to couscous.
4. Add fresh basil and toss to combine.
5. Drizzle with balsamic glaze just before serving.

This salad showcases the smoky sweetness of grilled veggies paired with fluffy couscous.

The balsamic glaze adds depth and tang, making it a satisfying side or main course on its own.

Lemon Herb Couscous Salad with Chickpeas

This protein-packed couscous salad is a zesty, herbaceous option that’s perfect for meal prep or picnics.

Fresh herbs, tangy lemon, and hearty chickpeas make it both satisfying and energizing without weighing you down — ideal for warm-weather dining.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Add boiling water to couscous, cover, and let sit for 5 minutes. Fluff with a fork.
2. Stir in chickpeas, cucumber, dill, and parsley.
3. In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss well.
5. Chill for at least 20 minutes before serving.

The fresh herbs and lemony tang give this salad a bright, garden-fresh quality.

It’s light but filling, making it a fantastic option for vegetarians or anyone craving a wholesome bite on a hot day.

Southwestern Couscous Salad with Avocado and Corn

This bold and colorful salad brings the sunny flavors of the Southwest to your plate.

Roasted corn, creamy avocado, and a smoky lime-chipotle dressing turn simple couscous into a flavor-packed, crowd-pleasing dish.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cup corn kernels (grilled or roasted)
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1/2 tsp chipotle powder (or smoked paprika)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff.
2. Combine with corn, avocado, onion, tomatoes, and cilantro.
3. In a small bowl, whisk lime juice, chipotle powder, olive oil, salt, and pepper.
4. Toss the salad with the dressing until evenly coated.
5. Serve immediately or chill for 30 minutes.

This salad is a little smoky, a little creamy, and totally satisfying.

It’s especially great as a side to grilled chicken, tacos, or veggie burgers, but it can easily be the star of the meal.

Strawberry Basil Couscous Salad with Goat Cheese

For a slightly sweet and totally elegant summer dish, this strawberry and basil couscous salad is a showstopper.

Juicy strawberries, creamy goat cheese, and fragrant basil come together with a simple vinaigrette for a salad that tastes like summer in every bite.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cup fresh strawberries, sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped fresh basil
• 1 tbsp white balsamic vinegar or champagne vinegar
• 2 tbsp olive oil
• 1 tsp honey (optional)
• Salt and black pepper to taste

Instructions:

1. Add boiling water to couscous, cover, and let sit 5 minutes. Fluff with a fork and let cool.
2. Add strawberries, goat cheese, and basil to the couscous.
3. In a small bowl, whisk together vinegar, olive oil, honey, salt, and pepper.
4. Drizzle over salad and gently toss to combine.
5. Chill slightly before serving for the best flavor.

This salad offers a sophisticated flavor profile with its mix of sweet, tangy, and herbal notes.

It’s a lovely dish for brunches, garden parties, or any time you want to impress with minimal effort.

Zesty Cucumber and Feta Couscous Salad

This crisp and refreshing couscous salad is perfect for hot summer days when you want something cool and tangy.

The combination of cucumber, feta, and a zesty lemon dressing creates a balance of flavor that will have everyone coming back for more.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 large cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 red onion, finely chopped
• 2 tbsp fresh mint, chopped
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare couscous by adding boiling water, covering, and letting it sit for 5 minutes. Fluff with a fork.
2. Combine couscous with cucumber, feta, onion, and mint in a large bowl.
3. In a separate bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.
4. Pour the dressing over the couscous mixture and toss gently to combine.
5. Chill for 20 minutes to allow the flavors to meld before serving.

This salad is light yet satisfying, with the crisp cucumber providing a refreshing crunch, while the feta and mint add a savory and aromatic touch.

It pairs wonderfully with grilled meats or can be enjoyed on its own.

Roasted Sweet Potato and Kale Couscous Salad

For a hearty and nutrient-packed salad, this roasted sweet potato and kale couscous creation is a filling option that is full of vitamins and rich in flavor.

The sweetness of the roasted sweet potatoes contrasts beautifully with the savory kale and couscous.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 2 cups kale, chopped
• 1/4 cup dried cranberries or raisins
• 1/4 cup pumpkin seeds (or sunflower seeds)
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon of olive oil, cumin, paprika, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelized.
2. Prepare couscous with boiling water, cover for 5 minutes, then fluff.
3. Massage the chopped kale with a tablespoon of olive oil and a pinch of salt until soft and wilted.
4. Combine roasted sweet potatoes, couscous, kale, cranberries, and pumpkin seeds in a large bowl.
5. Drizzle with balsamic vinegar, toss gently, and adjust salt and pepper to taste.
6. Serve warm or at room temperature.

This earthy salad is a filling yet light option, with the roasted sweet potatoes bringing a natural sweetness and the kale adding a healthy crunch.

It’s perfect for a filling lunch or a side dish at dinner.

Charred Corn and Tomato Couscous Salad with Avocado

This bold, colorful couscous salad features charred corn, juicy tomatoes, creamy avocado, and a lime-cilantro dressing that will brighten up any summer table.

It’s a great choice for BBQs or to serve alongside grilled meats, offering a perfect balance of textures and flavors.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cup fresh corn kernels (or grilled corn)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff and let cool.
2. Grill or sauté corn kernels until slightly charred, then add to couscous.
3. Add cherry tomatoes, avocado, and cilantro to the couscous.
4. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve immediately or refrigerate for 15-20 minutes before serving.

The charred corn adds a smoky flavor, while the creamy avocado and tangy lime dressing make this salad an irresistible treat.

It’s a colorful, tasty dish that feels like a celebration of summer in every bite.

Spicy Thai Couscous Salad with Peanut Dressing

This Thai-inspired couscous salad combines the perfect balance of spicy, sweet, and savory flavors, featuring a peanut dressing that’s creamy and rich.

It’s a fun, vibrant dish with a kick, and it pairs perfectly with grilled chicken or tofu.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1/2 red bell pepper, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• 1/4 cup roasted peanuts, chopped
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp peanut butter
• 1 tbsp honey
• 1 tsp chili flakes (adjust to taste)
• Juice of 1 lime

Instructions:

1. Prepare couscous with boiling water, cover, and let sit for 5 minutes. Fluff with a fork and let it cool.
2. Toss together the couscous, red bell pepper, carrots, cilantro, and green onions in a large bowl.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, peanut butter, honey, chili flakes, and lime juice until smooth.
4. Drizzle the peanut dressing over the couscous mixture and toss gently to coat.
5. Sprinkle chopped peanuts on top and serve immediately or chill for 20-30 minutes.

This salad is packed with textures and bold flavors.

The peanut dressing brings a richness that contrasts with the freshness of the vegetables, while the chili flakes add just the right amount of heat for a spicy, addictive bite.

Orange and Pomegranate Couscous Salad

With vibrant colors and a perfect balance of sweet and tart, this couscous salad features fresh citrus and pomegranate seeds that add a juicy pop of flavor.

It’s a refreshing side dish that works wonderfully with roasted meats or fish.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 orange, segmented
• 1/2 cup pomegranate seeds
• 1/4 cup slivered almonds, toasted
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff.
2. Gently fold the couscous with the orange segments, pomegranate seeds, and toasted almonds in a large bowl.
3. In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently.
5. Garnish with fresh mint before serving.

This salad is a bright and refreshing option for a hot summer day.

The orange adds juiciness, while the pomegranate seeds provide a burst of sweetness, and the almonds give a satisfying crunch. The dressing ties it all together with just the right amount of sweetness and acidity.

Asian-Inspired Cucumber and Sesame Couscous Salad

This crunchy and refreshing couscous salad is packed with fresh vegetables and dressed in a savory sesame-ginger dressing.

It’s a quick, no-cook recipe that makes for a light lunch or a perfect side dish to complement any Asian-inspired meal.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cucumber, thinly sliced
• 1/2 cup shredded purple cabbage
• 1/4 cup carrot ribbons or julienned carrots
• 2 tbsp toasted sesame seeds
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp honey
• 1/2 tsp chili flakes (optional)

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff and let cool.
2. Combine the couscous with cucumber, shredded cabbage, and carrots in a large bowl.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, honey, and chili flakes (if using).
4. Pour the dressing over the couscous mixture and toss to coat evenly.
5. Sprinkle toasted sesame seeds on top and serve chilled.

This salad offers a light, crunchy texture with layers of flavor from the sesame and ginger dressing.

The crunchy cucumber and cabbage give it a fresh, satisfying bite, and the sesame seeds add a subtle nutty richness. It’s an ideal option for anyone craving a salad that’s refreshing yet packed with flavor.

Summer Peach and Burrata Couscous Salad

This delightful couscous salad is a perfect balance of sweet and savory, with juicy peaches, creamy burrata, and fresh herbs.

The addition of a simple honey-lime dressing adds just the right amount of sweetness to complement the richness of the burrata.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 ripe peaches, sliced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup balsamic glaze
• 1 ball of burrata cheese
• 2 tbsp honey
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff and allow it to cool.
2. Arrange the couscous on a serving platter or in a large bowl.
3. Top with sliced peaches, torn basil, and pieces of burrata cheese.
4. In a small bowl, whisk together honey, lime juice, olive oil, salt, and pepper.
5. Drizzle the dressing over the salad, then drizzle with balsamic glaze.
6. Serve immediately for the best texture, or chill for a short time before serving.

This salad combines the juicy sweetness of peaches with the rich, creamy burrata, making it an indulgent yet fresh option for a summer meal.

It’s perfect as a light main course or a luxurious side dish.

Roasted Beet and Goat Cheese Couscous Salad

This earthy and tangy couscous salad combines the sweetness of roasted beets with the creamy richness of goat cheese.

The addition of arugula adds a peppery bite, while a citrus dressing ties the salad together beautifully.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 medium beets, roasted and sliced
• 1/4 cup crumbled goat cheese
• 2 cups arugula
• 1/4 cup walnuts, toasted
• 2 tbsp orange juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-50 minutes until tender. Let them cool, then peel and slice.
2. Prepare couscous with boiling water, cover for 5 minutes, then fluff and allow it to cool.
3. In a large bowl, combine couscous, roasted beets, goat cheese, arugula, and toasted walnuts.
4. In a small bowl, whisk together orange juice, olive oil, Dijon mustard, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or chill before serving.

The earthy sweetness of roasted beets pairs perfectly with the tangy goat cheese and peppery arugula.

The citrus dressing adds a refreshing contrast, making this salad a sophisticated choice for your summer meals.

Grilled Chicken and Avocado Couscous Salad

This hearty couscous salad features grilled chicken, creamy avocado, and a variety of fresh vegetables.

A zesty lime dressing elevates the dish, making it a satisfying and nutritious option for lunch or dinner.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 3 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Grill chicken breasts until cooked through and slice them thinly.
2. Prepare couscous with boiling water, cover for 5 minutes, then fluff and let cool.
3. In a large bowl, combine couscous, grilled chicken, avocado, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve immediately or refrigerate for 30 minutes before serving.

This salad is a great combination of protein and healthy fats, with the creamy avocado and tender chicken complementing the couscous.

It’s a flavorful, filling dish that’s perfect for a summer lunch or dinner.

Caprese Couscous Salad

Inspired by the classic Italian Caprese salad, this couscous version adds heartiness while keeping the fresh, vibrant flavors of tomatoes, mozzarella, and basil.

The balsamic glaze adds a sweet and tangy finish, making it a refreshing side dish or light main course.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, torn
• 2 tbsp balsamic glaze
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff and let it cool.
2. In a large bowl, combine couscous, cherry tomatoes, mozzarella, and fresh basil.
3. Drizzle with olive oil, salt, and pepper, tossing gently to coat.
4. Drizzle with balsamic glaze just before serving to add a sweet and tangy finish.
5. Serve chilled or at room temperature.

This Caprese-inspired couscous salad is both light and satisfying, with a mix of creamy mozzarella, juicy tomatoes, and fragrant basil.

It’s a perfect dish for picnics, BBQs, or as a side to grilled meats.

Mediterranean Couscous Salad with Olives and Feta

This Mediterranean-inspired couscous salad is a burst of bold flavors, featuring briny olives, tangy feta, and fresh veggies.

It’s perfect as a side dish or a light lunch, with a lemony dressing that ties everything together.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff and let it cool.
2. In a large bowl, combine couscous, olives, feta, cucumber, bell pepper, red onion, and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.

This Mediterranean couscous salad is brimming with bright, fresh flavors, and the briny olives and creamy feta provide a satisfying contrast to the crunchy vegetables.

It’s a great salad for hot days and pairs beautifully with grilled fish or chicken.

Mango and Avocado Couscous Salad with Lime Dressing

This tropical couscous salad is a sweet and savory dish that brings the flavors of mango and avocado together with a tangy lime dressing.

It’s a refreshing and light option for summer, perfect for lunch or as a side to your favorite grilled dishes.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 ripe mango, peeled and diced
• 1 avocado, diced
• 1/2 red bell pepper, diced
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff and let it cool.
2. In a large bowl, combine couscous, mango, avocado, red bell pepper, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

The combination of creamy avocado and sweet mango creates a tropical vibe that’s perfectly balanced by the tangy lime dressing.

It’s a bright, refreshing salad that’s perfect for warm weather gatherings.

Grilled Vegetable and Hummus Couscous Salad

This hearty yet refreshing couscous salad features a variety of grilled vegetables and a creamy hummus dressing, making it a satisfying option for a light lunch or as a side at your next BBQ.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 red onion, quartered
• 1 tbsp olive oil
• 1/2 cup hummus
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes, turning occasionally, until charred and tender. Remove from the grill and let cool slightly.
4. Prepare couscous with boiling water, cover for 5 minutes, then fluff and allow it to cool.
5. Slice the grilled vegetables and toss them with the couscous in a large bowl.
6. In a small bowl, whisk together hummus and lemon juice to create a creamy dressing.
7. Drizzle the hummus dressing over the salad, toss gently, and garnish with fresh parsley.
8. Serve chilled or at room temperature.

This grilled vegetable and hummus couscous salad is packed with smoky flavors from the grilled veggies and the richness of hummus, creating a satisfying dish that is both light and full of flavor.

Watermelon and Feta Couscous Salad with Mint

This refreshing couscous salad is perfect for summer, featuring juicy watermelon, tangy feta, and fragrant mint.

The sweet, salty, and minty combination is a real crowd-pleaser, and the salad is easy to prepare and serve.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 cups watermelon, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff and allow it to cool.
2. In a large bowl, combine the couscous, watermelon, feta, and fresh mint.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve chilled for the best refreshing flavor.

This watermelon and feta couscous salad is a perfect balance of sweet, salty, and refreshing flavors.

The watermelon adds juiciness, while the feta provides a tangy contrast, and the mint brightens up the entire dish.

Lemon and Herb Couscous Salad with Roasted Chickpeas

This tangy and herb-packed couscous salad features roasted chickpeas that add a satisfying crunch, making it a flavorful and healthy option for a light meal or side dish.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 25-30 minutes, shaking the pan halfway through, until crispy.
4. Prepare couscous with boiling water, cover for 5 minutes, then fluff and let it cool.
5. In a large bowl, combine couscous, roasted chickpeas, lemon juice, olive oil, parsley, and dill.
6. Toss gently to combine and serve immediately or refrigerate for a short time.

The roasted chickpeas bring a satisfying crunch to this fresh and zesty salad.

The lemon juice and fresh herbs provide a burst of flavor that makes this couscous salad a perfect light meal or a refreshing side to grilled dishes.

Grilled Shrimp and Mango Couscous Salad

This light yet flavorful couscous salad combines grilled shrimp with sweet, juicy mango and a zesty lime dressing.

It’s a tropical-inspired dish that’s perfect for summer dining, offering a great balance of flavors and textures.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 12-15 large shrimp, peeled and deveined
• 1 mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff and let it cool.
2. Preheat your grill to medium-high heat and toss shrimp with olive oil, chili powder, salt, and pepper.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. In a large bowl, combine couscous, grilled shrimp, mango, red onion, and cilantro.
5. Drizzle with lime juice and toss gently to combine.
6. Serve chilled or at room temperature for a refreshing and light meal.

The sweetness of mango pairs beautifully with the smoky grilled shrimp and tangy lime dressing, making this salad a tropical treat for summer gatherings or a weeknight meal.

Roasted Sweet Potato and Black Bean Couscous Salad

This hearty couscous salad is filled with nutritious ingredients like roasted sweet potatoes, black beans, and fresh greens.

It’s a satisfying meal packed with flavor and texture, making it perfect for lunch or a light dinner.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups spinach or kale, chopped
• 1/2 red onion, finely chopped
• 1 tsp cumin
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and slightly crispy at the edges.
3. Prepare couscous with boiling water, cover for 5 minutes, then fluff and let it cool.
4. In a large bowl, combine couscous, roasted sweet potatoes, black beans, spinach or kale, and red onion.
5. Drizzle with lime juice and toss gently to combine.
6. Serve chilled or at room temperature.

This hearty salad brings a satisfying balance of flavors with the sweet and savory roasted sweet potatoes, earthy black beans, and fresh greens.

It’s a nourishing meal that’s full of vibrant colors and textures.

Mediterranean Quinoa Couscous Salad with Tahini Dressing

This Mediterranean-inspired couscous salad is a flavor-packed dish, featuring a rich tahini dressing, crunchy cucumber, tangy feta, and Kalamata olives.

It’s the perfect dish to bring to a summer picnic or serve as a side to grilled chicken or lamb.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup parsley, chopped
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare couscous with boiling water, cover for 5 minutes, then fluff and allow it to cool.
2. In a large bowl, combine couscous, cucumber, olives, feta, red onion, and parsley.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth.
4. Drizzle the tahini dressing over the couscous mixture and toss gently to combine.
5. Serve immediately or chill for 20-30 minutes to allow the flavors to meld.

The creamy tahini dressing ties together the fresh vegetables and briny olives, while the couscous provides a perfect base.

This Mediterranean-inspired salad is rich in flavor and makes for a delicious and nutritious dish.