Best 4 Fresh Couscous Salad Recipes

Indulge in a culinary journey with our diverse range of couscous salad recipes. From the vibrant and refreshing Moroccan Lemony Couscous Salad to the hearty and flavorful Roasted Vegetable Couscous Salad, each dish is a celebration of flavors and textures. Experience the zest of the Mediterranean with our Greek-Inspired Couscous Salad, a delightful combination of fresh herbs, tangy feta cheese, and juicy cherry tomatoes. For a taste of the Middle East, try our Tabbouleh Salad, a vibrant mix of bulgur, parsley, mint, and tomatoes, bursting with aromatic spices. And if you prefer a warm and comforting meal, our Winter Spiced Couscous is sure to satisfy with its blend of warm spices, roasted vegetables, and tender chicken. Each recipe is carefully curated to provide a unique culinary experience, ensuring that every bite is a journey into culinary delight.

Here are our top 4 tried and tested recipes!

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD

Fresh Mozzarella, Tomato, and Basil Couscous Salad image

A lovely light salad from Cooking Light! You're used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

Provided by Julesong

Categories Cheese

Time 45m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

2 cups diced tomatoes
3/4 cup diced fresh mozzarella cheese (about 3 ounces)
3 tablespoons minced shallots
2 teaspoons extra virgin olive oil
1/4 teaspoon lemon juice (white balsamic or champagne vinegar okay) or 1/4 teaspoon balsamic vinegar (white balsamic or champagne vinegar okay)
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper, to taste
1 garlic clove, crushed and minced
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
basil leaves, for garnish (optional)

Steps:

In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
With a fork, fluff the couscous then let cool.
Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
Garnish with whole basil leaves and serve.
Note: part-skim mozzarella cheese can be substituted.

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD image

Categories Salad

Yield five 1 cup servings

Number Of Ingredients 11

Ingredients

2 cups diced tomato
3/4 cup (3 ounces) diced fresh mozzarella cheese
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)

Steps:

Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.

COUSCOUS SALAD WITH FRESH CORN

Couscous Salad With Fresh Corn image

A wonderful fresh cold pasta salad for summer. Note: You will have about twice as much dressing as you will need for this recipe. Save extra for salad.

Provided by Irmgard

Categories Corn

Time 40m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

4 cups couscous
4 cups water
3/4 cup vegetable oil
6 ears fresh corn, cooked and cut off cob
1/2 cup sesame seeds, toasted
1/2 cup cilantro
2 cups spinach, chiffonade
3 cups tomatoes, chopped
2 cups avocados, cubed and tossed with a little dressing
salt and pepper
1 3/4 cups vegetable oil
1 1/2 cups rice wine vinegar
1/2 cup sesame oil
2 tablespoons garlic
1 teaspoon coriander, ground
1 teaspoon white pepper, ground
1 1/2 teaspoons salt
2 tablespoons sugar
1/4 cup soy sauce

Steps:

Boil water, pour over couscous, cover and let sit for 10 minutes.
Fluff couscous, toss with oil and cool.
(note: couscous can be toasted in a pan with olive oil first if desired).
Add remaining ingredients and mix well.
Toss with enough dressing to just coat.
Adjust seasoning.
Dressing:Blend all ingredients in food processor or blender.

FRESH COUSCOUS SALAD

Fresh Couscous Salad image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups cooked couscous, cooled
1/2 pound green beans, trimmed
1 cup grape tomatoes, halved
1 large shallot, chopped
6 ounces mozzarella cheese, cubed
1/2 cup Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing
3 tablespoons chopped fresh basil
Salt and pepper

Steps:

In a small sauce pan, blanch the green beans by boiling in liberally salted water for 3 minutes. Drain and cool. In a medium bowl, mix the couscous, beans, tomatoes, shallot, cheese and dressing until combined. Season with salt and pepper. Just before serving, toss in the basil.

Tips:

For the best flavor, use fresh, ripe vegetables.
If you don't have fresh herbs, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs as you would fresh herbs.
If you're making the salad ahead of time, don't add the dressing until just before serving. This will help prevent the salad from getting soggy.
This salad can be served as a main course or a side dish.

Conclusion:

This fresh couscous salad is a delicious and healthy way to enjoy a summer meal. It's packed with fresh vegetables, herbs, and protein, and it's easy to make. This salad is perfect for picnics, potlucks, or a quick and easy weeknight meal. So next time you're looking for a refreshing and flavorful salad, give this fresh couscous salad a try.