featured 36195

Houston-Style Couscous Salad Recipe

This easy, fresh couscous salad is bright, flavorful, and simple to prepare. It pairs well with fish, chicken, beef, lamb, or pork, and it also works as a light vegetarian main if you use vegetable broth. Made with fresh herbs, lemon, crunchy radishes, sweet raisins and almonds, this couscous salad is a versatile dish to keep in your weeknight rotation.

This EASY and fresh couscous is so easy and tasty, and it goes with just about everything. You can serve it with fish, chicken, beef, lamb, or pork, or you can serve it as a meat-free and light main dish.Couscous Salad

This bright couscous salad features whole wheat couscous tossed with radishes, scallions, parsley and mint, along with juicy grape tomatoes, raisins and sliced almonds. A simple dressing of lemon juice and extra-virgin olive oil ties everything together. For a gluten-free option, choose a brown rice couscous made from rice; for a vegetarian version, swap the chicken broth for vegetable broth. The salad can be served warm, at room temperature, or chilled, and it keeps well for several days—making it great for meal prep.

I first learned this style of couscous in college while waiting tables at a popular restaurant, and it’s one of those recipes I still make regularly. The balance of textures—tender couscous, crisp radishes, soft raisins and crunchy almonds—makes every bite interesting.

What is couscous?

Couscous is technically a type of pasta made from semolina (wheat) and has a rice-like appearance. It cooks quickly by steaming or simmering in broth. Pearl (or Israeli) couscous is larger and chewier, while the fine couscous used here cooks in just a few minutes. Whole wheat couscous adds a nuttier flavor and extra fiber, and there are also gluten-free alternatives made from brown rice available from some brands.

Where to find couscous

You can usually find couscous in the pasta aisle, the rice section, or in the international foods aisle at most grocery stores. Look for whole wheat or brown rice options if you prefer a healthier or gluten-free variant.

Low-carb alternative

If you want a low-carb version, substitute raw cauliflower for the couscous. Pulse cauliflower florets in a food processor until they reach a rice-like texture, then toss with the remaining ingredients. This keeps the salad light while preserving a similar texture.

This EASY and fresh couscous is so easy and tasty, and it goes with just about everything. You can serve it with fish, chicken, beef, lamb, or pork, or you can serve it as a meat-free and light main dish.

Is this a salad or a side dish?

Both. At the restaurant it was served as a side, but it also works well as a main course—especially in a larger portion with vegetable broth for a vegetarian meal. The salad is pleasant at room temperature or chilled, and leftovers keep well for a few days.

This EASY and fresh couscous is so easy and tasty, and it goes with just about everything. You can serve it with fish, chicken, beef, lamb, or pork, or you can serve it as a meat-free and light main dish.

More salad ideas I love

  • Strawberry and Gorgonzola Salad with Poppy Seed Dressing
  • Cobb Salad with Buttermilk Ranch Dressing
  • Southwestern Black Bean, Quinoa and Mango Salad
  • Chopped Wedge Salad
  • Grilled Chicken Kale Salad with Peanut Vinaigrette

Houston’s Couscous — Ingredients

  • 1 1/2 cups reduced-sodium chicken or vegetable broth
  • 1 cup dry whole wheat couscous (or brown rice couscous for GF)
  • 3/4 cup roughly chopped radishes
  • 2 scallions, chopped
  • 3 tablespoons chopped fresh Italian parsley
  • 1/2 cup raisins
  • 12 grape tomatoes, halved
  • 1/3 cup sliced almonds
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Bring the broth to a gentle simmer in a small saucepan.
  2. Add the couscous, stir, and cook gently until the broth is absorbed, about 3 minutes for instant-style couscous.
  3. Remove from heat, fluff the couscous with a fork, and transfer it to a large mixing bowl to cool slightly.
  4. Add the radishes, scallions, parsley, raisins, halved grape tomatoes, sliced almonds and chopped mint.
  5. Stir in the lemon juice and olive oil and toss to combine.
  6. Season with kosher salt and freshly ground black pepper. Taste and adjust seasonings as needed, then serve warm, at room temperature, or chilled.

Notes

Recipe adapted from Hillstone Restaurant Group. Use whole wheat couscous for extra fiber and a nuttier flavor. If you prefer a softer texture, cover the couscous and let it sit a few minutes after removing from heat before fluffing. For extra crunch, toast the sliced almonds lightly before adding.

Nutrition (approximate per serving)

Serving size: 2/3 cup • Calories: 213 • Carbs: 35 g • Protein: 7 g • Fat: 6.5 g • Fiber: 4.5 g • Sugar: 11 g • Sodium: 218 mg

This EASY and fresh couscous is so easy and tasty, and it goes with just about everything. You can serve it with fish, chicken, beef, lamb, or pork, or you can serve it as a meat-free and light main dish.

If you try this recipe, consider making a larger batch—the flavors improve after a few hours in the refrigerator, and it makes a convenient, healthy option for lunches or potlucks.