We all love failproof recipes, ones that are delicious and dependable every time you make them, but I have to tell you that I especially love this one because it’s a failproof choice in so many different circumstances. Healthy lunch prep? Check. Tasty dinner side? Check. Potluck dish that everyone will gobble up? Check, once again! This Lemon Herb Couscous Salad works in all of those instances and then some and that’s because it’s a multitasker of a dish – it’s full of vibrant veggies, filling but not heavy, but most of all, it’s absolutely delicious.
I’m not a tough critic when it comes to couscous – I love it all – but there’s something about the chewy bite of Israeli couscous that’s pretty much irresistible and here it’s paired with a lot of crunch that only seems to make it more irresistible. There are also fresh herbs galore – like parsley, mint, and basil – and a simple dressing that works on so much more than just this salad.
To make that dressing, you just whisk together some olive oil and Dijon mustard with honey, lemon juice and zest, and a bit of garlic. It’s bright and tangy with a bit of sweetness and I make it often for green salads too.
I love this recipe as is (maybe that goes without saying) but what I also love about it is that it’s really versatile. You can pair that couscous and dressing with whatever veggies that you happen to have in your fridge and it will still taste great. Here, we’ve paired them with tomatoes and cucumbers, but some roasted zucchini or asparagus would work well too. That means you can make it no matter what’s in season and trust me, that’s really good news!
Lemon Herb Couscous Salad
10m prep time
15m cook time
- 1 1/2 cups dried Israeli or pearl couscous
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey
- Zest and juice from 1 lemon
- 1 medium English cucumber, chopped
- 1 large tomato, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh basil, chopped
- 1/3 cup pine nuts
- Kosher salt and freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain and set aside.
- Meanwhile, in a large bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and salt and pepper.
- Add couscous, cucumber, tomato, parsley, mint, basil, and pine nuts, and toss to coat. Adjust seasoning to taste and enjoy!
- Can be served warm, room temperature, or chilled.
Recipe adapted from Inspired Taste.