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Lemon Herb Couscous Salad Recipe

This vibrant Lemon Herb Couscous Salad features plump Israeli couscous, crisp cucumber, juicy tomato, aromatic fresh herbs, sweet raisins, and crunchy toasted walnuts. It's all tossed in a zesty lemon-Dijon vinaigrette, making it a quick, flavorful, and healthy side or light meal ready in just 20 minutes.
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Total Time 20 minutes
Course lunch/dinner
Cuisine middle eastern
Servings 4 people
Calories 1869.3 kcal

Equipment

  • 1 Saucepan with Lid For cooking the Israeli couscous
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl For combining all salad ingredients
  • 1 Whisk For preparing the vinaigrette

Ingredients
  

Main

  • 1 1/2 cups israeli couscous
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 of a medium english cucumber diced (about 1 cup)
  • 1 large tomato diced
  • 1/2 cup coarsely chopped fresh herbs any combination of fresh parsley, cilantro, basil, dill or mint
  • 1/3 cup raisins
  • 1/4 cup chopped walnuts toasted
  • Freshly ground black pepper and salt

Instructions
 

  • Cook the Israeli couscous according to package directions, typically by toasting lightly in a saucepan, then simmering in water or broth until tender. Once cooked, spread it on a baking sheet to cool completely.
  • While the couscous cools, dice the English cucumber and large tomato. Coarsely chop the fresh herbs (any combination of fresh parsley, cilantro, basil, dill, or mint).
  • In a small bowl, whisk together the olive oil, Dijon mustard, honey, fresh lemon juice, and finely grated lemon zest to create the vinaigrette. Season with a pinch of salt and freshly ground black pepper.
  • Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them.
  • In a large mixing bowl, combine the cooled Israeli couscous, diced cucumber, diced tomato, chopped fresh herbs, raisins, and toasted walnuts.
  • Pour the prepared lemon-herb vinaigrette over the couscous mixture.
  • Toss gently to ensure all ingredients are well combined and coated with the dressing.
  • Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
  • Serve immediately or chill for at least 30 minutes to allow the flavors to meld.

Notes

For optimal flavor and texture, lightly toast the Israeli couscous in a dry saucepan for 1-2 minutes before adding water or broth to cook; this enhances its nutty profile. Ensure the couscous cools completely before combining with other ingredients to prevent wilting the fresh herbs and vegetables. For the dressing, taste and adjust the balance of lemon juice, honey, and Dijon mustard – a touch more honey can mellow the tartness, or more lemon for brightness. Freshly ground black pepper and a good quality sea salt are crucial for seasoning. Consider adding grilled chicken or chickpeas for a more substantial meal, or feta cheese for a salty tang.