Fluffy couscous, colorful crunchy veggies, and hearty chickpeas get coated in a simple lemon vinaigrette to create this delicious Simple Lemon Couscous Salad.
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- Also Featured In
- What is Couscous?
- How to Cook Couscous?
- Should You Make Couscous with Broth or Water?
- Different Kinds of Couscous
- Ingredients You'll Need for Couscous Salad
- Simple Lemon Vinaigrette for Couscous Salad
- How to Make A Simple Couscous Salad
- How to Store Leftover Couscous
- 📖 Recipe
- Simple Lemon Couscous Salad
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We are a couscous loving family.
As a busy mom, I love it because it takes about 5 minutes to prepare!
As a family, we love it because it has the coolest texture (hello little fluffy balls!) and can be jazzed up in so many ways.
Today I'm sharing a simple lemon couscous salad recipe with you all, which I'm sure you're going to love!
Fluffy couscous, colorful crunchy veggies, and hearty chickpeas get coated in a simple lemon vinaigrette to create this delicious salad that you'll want to have in your fridge at all times.
Let me show you how to make it!
What is Couscous?
This might surprise you, but couscous actually isn't a grain or a seed like rice and quinoa.
Couscous is pasta!
To be precise, couscous is super tiny bits of pasta made from semolina and water which is then formed into tiny pieces of pasta.
How to Cook Couscous?
Because couscous is basically tiny pieces of pasta, it cooks very quickly. At least the instant couscous that you find at most grocery stores does.
To cook instant couscous, all you have to do is:
- Bring 1 cup of water to a boil in a saucepan.
- Next stir in 1 cup of couscous. You want the couscous and water to be in a 1-to-1 ratio.
- Remove the saucepan from the heat, cover the saucepan and wait for five minutes.
- After 5 minutes, remove the lid and fluff the couscous with a fork to break up the grains.
We obviously love couscous in today's lemon couscous salad recipe, but for a different flavor, try out this simple Moroccan Carrot and Raisin Couscous Salad recipe!
Should You Make Couscous with Broth or Water?
You can cook couscous in and kind of boiling liquid.
Boiling water works great when you're in a pinch, but I personally like to cook my couscous in vegetable broth as it adds a lot more flavor.
That's what you'll do to make today's couscous salad recipe as well!
Different Kinds of Couscous
There are three kinds of couscous, all of which are different and have different cooking times.
- Moroccan Couscous - This type of couscous is the smallest and it's the kind I use in this simple lemon couscous salad. It also cooks the fastest!
- Israeli Couscous - Sometimes Israeli couscous is called pearl couscous. It's larger and looks like little balls, or pearls!
- Lebanese Couscous - Slightly larger than pearl couscous, this is the largest kind of couscous and therefore takes the longest to cook.
Ingredients You'll Need for Couscous Salad
To make this simple lemon couscous salad, you'll need the following ingredients:
- Moroccan Couscous (or instant couscous)
- Vegetable broth
- Red bell pepper
- Cucumber
- Cilantro
- Red onion
- Lemons
- Olive oil
- Garlic
- Salt and pepper
And that's it! Super simple, right?!
Simple Lemon Vinaigrette for Couscous Salad
The star of this recipe is the lemon vinaigrette that you'll pour overtop of the cooked couscous and chopped veggies.
To make the vinaigrette, simple add ½ cup of freshly-squeezed lemon juice, ¼ cup of olive oil, 2 pressed cloves of garlic, salt and pepper into a mason jar. Seal the jar and shake all of the dressing ingredients together well.
Voilà! You have a zesty, flavorful lemon vinaigrette that will turn a simple mixture of couscous and veggies into a light and flavorful, summer salad!
How to Make A Simple Couscous Salad
This salad really couldn't be easier to make.
Simply follow the step-by-step instructions below:
- Cook the couscous in boiling vegetable broth.
- While the couscous is soaking, chop up the vegetables and make the lemon dressing.
- Once the couscous is ready, fluff it with a fork and pour it into a large mixing bowl along with the prepared veggies.
- Pour the lemon vinaigrette overtop and stir well to combine. Taste and add more salt and pepper as needed.
- Enjoy immediately or store the salad in an airtight container for later!
How to Store Leftover Couscous
Dried, uncooked couscous can be stored in an airtight container in a dark, cool place for months.
Once cooked, however, you can store the couscous in an airtight container in the fridge for 3-4 days.
This lemon couscous salad stores beautifully in the fridge as the lemon vinaigrette has more time to soak into the couscous, creating an even more flavorful salad on days 2, 3 and 4!
This couscous recipe is definitely great for meal prep!
📖 Recipe
Simple Lemon Couscous Salad
Equipment
Ingredients
- 2 ½ cups vegetable broth
- 2 cups Instant Couscous
- 1 can Chickpeas drained and rinsed
- ½ small red onion finely chopped
- 1 red bell pepper deseeded and chopped
- 1 large English cucumber peeled and chopped
- 1 bunch Cilantro minced
Lemon Vinaigrette
- ½ cup freshly squeezed Lemon juice
- ¼ cup olive oil can omit to keep oil free
- 2 cloves garlic minced
- Salt and pepper
Instructions
- Bring the vegetable broth to a boil in a medium size saucepan. Once boiling, turn off the heat, add in the couscous, stir, cover, and let sit for about 5 minutes.
- After about 5 minutes, use a fork to fluff the couscous.
- While the couscous is cooking and cooling, drain and rinse the chickpeas and chop up all the vegetables.
- To a mason jar, add all the lemon vinaigrette ingredients and shake well to combine.
- In a large bowl, combine the fluffed couscous and chopped veggies. Pour the lemon dressing overtop and stir well to combine.
Notes
- Dried, uncooked couscous can be stored in an airtight container in a dark, cool place for months.
- Once cooked, however, you can store the couscous in an airtight container in the fridge for 3-4 days.
- This lemon couscous salad stores beautifully in the fridge as the lemon vinaigrette has more time to soak into the couscous, creating an even more flavorful salad on days 2, 3 and 4!
Amazigh says
Hello....first time that I see that there is 3 kinds of couscous ... Well this could be news for you but couscous is from North Africa 'Amazigh recepi' (protected origine) non moroccan and absolutely not Isreaeli or Libanneese they should try to find another name for their food recipes. There is Seksou in berber and also berkoukes for bigger couscous balls
Faith VanderMolen says
Thanks for sharing!
Liz @ pumpkin & peanut butter says
That story is hilarious! I've always wanted to be able to do that when I'm around people who speak another language--- and how cool is it that you were able to!! And this salad---- so fresh and flavorful and totally up my alley. Can't wait to try!
Faith says
It was a dream come true haha! So fun:) And I hope you can give this super simple salad a try. We loved it! Thanks Liz!
Natalie | Feasting on Fruit says
This feels like perfect summertime lunch food, or a picnic! Simple and lemon--enough said 🙂 And I love the couscous too, much tastier than quinoa in my opinion. Hahaha the taxi story is great, well played!
Faith says
Exactly! So great for those hot days when you don't want to eat anything too toasty or be in a hot kitchen!
Kate @ Kate Lives Healthy says
Bet he felt embarrassed! Glad it wasn't too awkward of a ride home. I've made variations of this with quinoa but not couscous. Always handy to have go to items for cookouts that don't require refrigeration. Happy 4th Faith!
Faith says
I know. At first I felt bad for him, cause I would've hated if that happened to me, but we had a good laugh about it! And I love quinoa salads too. So perfect for summer!