Whether served as a bed for the any main dish or on its own, this couscous salad is great served at room temp or chilled.

Print Recipe

Couscous Salad

It's simple — and great to toss with warm veggies like beet and radish or as a light salad dressing

Prep Time30 mins

Total Time30 mins

Course: Brunch, Lunch, Salad

Cuisine: Israelian, Lebanese, Moroccan

Keyword: Couscous Salad, quick summer salad, Vegetarian

Servings: 2

Calories: 196kcal

Equipment

Measuring Cups/Spoons Set
Glass Nesting Bowls
Wooden Spoon Set
Kitchen Strainer/Colander Set
3-Quart Saucepan
8" Chef's Knife
18 x 24-Inch Plastic Cutting Board
11-Pound Digital Scale

Ingredients

COOK

2 oz. Dry pearl couscous

TOSS

¼ cup Finely diced Pink Lady apple
¼ cup Finely diced golden beet
¼ cup Finely diced radish
2 tbsp. Minced shallots
1 tbsp. Chopped fresh dill
1 tbsp. Olive oil
2 tsp. Fresh lemon juice
Salt and black pepper to taste

Instructions

Cook couscous according to package directions; drain and transfer to a bowl.
Toss couscous with radish, beet, apple, shallots, dill, oil, and lemon juice; season with salt and pepper.

Notes

Per serving, Calories: 196

Nutrition Facts

1 servings per container

Amount Per ServingCalories196
% Daily Value *
Total Fat 7g 11%
- Saturated Fat 1g 5%
Sodium 20mg 1%
Total Carbohydrate 29g 10%
- Dietary Fiber 3g 12%
Protein 4g 8%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.