Best 5 Lemon Couscous Salad Recipes

Embark on a culinary journey to the vibrant and refreshing realm of lemon couscous salad, a delightful dish that captivates the senses with its zesty flavors and vibrant colors. This symphony of textures and flavors is a perfect accompaniment to grilled meats, roasted vegetables, or as a standalone light meal.

Lemon couscous salad is a versatile dish that can be easily customized to suit your preferences. With variations ranging from classic Mediterranean to Middle Eastern and North African influences, there's a recipe for every palate. Discover a world of culinary possibilities as you explore the diverse recipes within this article, each offering a unique take on this beloved dish.

From the tangy delight of the classic lemon-herb dressing to the smoky allure of roasted vegetables, each recipe brings a distinct dimension to the couscous salad experience. Indulge in the aromatic embrace of fresh herbs, the subtle sweetness of dried fruits, and the nutty crunch of toasted nuts, all harmoniously combined to create a symphony of flavors in every bite.

Whether you seek a quick and easy weeknight meal or an impressive dish to grace your dinner table, the lemon couscous salad recipes in this article have you covered. With step-by-step instructions, helpful tips, and stunning food photography, these recipes are designed to guide you effortlessly through the cooking process and ensure delicious results every time.

So, prepare to tantalize your taste buds and embark on a culinary adventure with the delightful lemon couscous salad. From zesty and refreshing to hearty and comforting, these recipes offer a diverse range of flavors and textures to satisfy every craving.

Here are our top 5 tried and tested recipes!

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 46m

Yield 4

Number Of Ingredients 17

Ingredients

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Lemon Couscous Salad with Spinach, Scallions, and Dill image

Categories Salad Side Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Lemon Spinach Chill Vegan Couscous Dill Boil Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 small bunch spinach, coarse stems discarded and leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

Steps:

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

MEDITERRANEAN LEMON COUSCOUS SALAD

Mediterranean Lemon Couscous Salad image

Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.

Provided by stephanie

Categories African

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup couscous
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup green onion
2 medium tomatoes, diced
1 cup canned red kidney beans (only if you want)
1 cup feta cheese
1/4 cup pine nuts
2 tablespoons oregano

Steps:

Cook couscous in 1 cup of water.
Cool to room temperature.
Whisk together lemon juice and olive oil.
Pour over other ingredients combining well.
Season with fresh pepper.

HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE

Healthy Mediterranean Couscous salad with lemon vinaigrette image

A delicious salad with bold Mediterranean flavors that you can make ahead of time!

Provided by Marilena Leavitt

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup pearl (or Israeli) couscous
½ cup red onion, minced
6 oz. (about ½ can) chickpeas or cannellini beans, rinsed well
3 oz. sun dried tomatoes, sliced in olive oil, with the oil
½ cup fresh parsley or fresh cilantro, chopped
¼ cup mixed olives (packed in olive oil), cut in half and drained
6 TBSP. extra virgin olive oil
--- zest and juice of one (or half) medium organic lemon
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 medium garlic, finely minced (or grated with a microplane)
¼ tsp. ground coriander (optional)
2-3 oz. arugula
1-2 oz. Greek Feta cheese, crumbled

Steps:

Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl.
To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives.
In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, and serve.

COUSCOUS SALAD WITH LEMON VINAIGRETTE

Couscous Salad with Lemon Vinaigrette image

I was inspired by another salad to create this one. I switched out some ingredients to suit my family's tastes and they love it!-Maria Breiner, Schwenksville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

2 cups reduced-sodium chicken broth
1 tablespoon plus 1/2 cup olive oil, divided
1 package (10 ounces) couscous
2 cups fresh baby arugula or spinach
3/4 cup crumbled feta cheese
1/2 cup dried cherries
1/4 cup pine nuts, toasted
12 fresh basil leaves, thinly sliced
1/4 cup lemon juice
1-1/2 teaspoons salt
1 teaspoon pepper

Steps:

In a small saucepan, bring broth and 1 tablespoon oil to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until water is absorbed. Fluff with a fork. Transfer to a large bowl; cool., Just before serving, add the arugula, feta cheese, cherries, pine nuts and basil. In a small bowl, whisk the lemon juice, salt, pepper and remaining oil. Pour over salad; toss to coat.

Nutrition Facts : Calories 304 calories, Fat 17g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 619mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

Use fresh ingredients: Fresh lemons, herbs, and vegetables will give your salad the best flavor.
Don't overcook the couscous: Couscous should be cooked just until it is tender, but not mushy. Overcooked couscous will be bland and sticky.
Let the salad cool before serving: This will allow the flavors to meld and the salad to firm up.
Serve the salad at room temperature or chilled: Lemon couscous salad can be served either way, depending on your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days: Lemon couscous salad is a great make-ahead dish.

Conclusion:

Lemon couscous salad is a refreshing, flavorful, and easy-to-make dish that is perfect for summer gatherings. It is a versatile salad that can be served as a side dish or main course. With its bright citrus flavor and crunchy vegetables, lemon couscous salad is sure to be a hit at your next potluck or barbecue.