Lemon Herb Couscous Salad, with cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy to make, tasty side dish!
Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!

I found this recipe for Lemon Herb Couscous Salad online a while ago, and on a whim, decided to make it!  Whoa! This recipe uses Israeli Couscous (also called Pearl Couscous). It is different in shape and texture from traditional couscous. You can read about the differences here.

My husband and I loved this easy to prepare salad. We had it with dinner, then enjoyed the leftovers for days afterwards (recipe serves 8). We would both sneak into the refrigerator and grab a few bites for lunch or a quick snack. It’s SO GOOD!

The flavors in the lemon herb couscous salad seem to get better day by day, as the fresh herbs mingle. That’s great news, because this salad will keep for several days in the refrigerator, if covered well.

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How To Make Lemon Herb Couscous Salad

One of the things I find helpful is to prep the veggies and pecans before beginning. Once the veggies (English cucumber, tomatoes and fresh herbs) are chopped and diced, the recipe is easy peasy!

Vegetables are chopped and cut, ready to make lemon herb couscous salad.

How To Toast The Pecans Or Walnuts For This Salad

The pecans (or walnuts, if using) are very easy to “toast” before adding to the lemon herb couscous salad. Simply place chopped nuts into a dry skillet. Cook the pecans on medium heat, stirring occasionally, until they become fragrant. This will take about 5-6 minutes. If you want to save time, you can cook the nuts while the couscous is cooking.

Pecans are lightly toasted in skillet before adding to lemon herb couscous salad.

Pearl couscous (also known as Israeli couscous) is used in this recipe.  To cook it, bring a large pot of salted water to a boil. Add couscous; continue to cook for 8-10 minutes, stirring occasionally.

Couscous is cooked in water in pan for lemon herb couscous salad.

Make The Salad Dressing

While the couscous is cooking, make the lemon dressing. Whisk the ingredients together in a medium sized bowl. The salad dressing contains olive oil, lemon juice, Dijon mustard, lemon zest, honey, salt and pepper. It is simple to make in about a minute, and has a very light, fresh taste!

The salad dressing is mixed together for lemon herb couscous salad.

Dress The Lemon Herb Couscous Salad

Once the couscous is finished cooking, drain it in a strainer. Immediately pour the warm couscous into a serving bowl, and pour the lemon salad dressing onto couscous. The lemon herb couscous salad will absorb more of the salad dressing if combined while still warm. Stir to fully combine.

After pearl couscous is cooked, it is drained before adding to lemon herb salad.

Lemon herb salad dressing is poured over warm cooked couscous.

Put The Rest Of This Lemon Herb Couscous Salad Together

Once you have added the salad dressing, and mixed it in, it is time to add the other ingredients. Add diced tomatoes and English cucumber to bowl. Also add the toasted pecans, dried cranberries, raisins, and fresh chopped herbs.

The recipe for this lemon herb couscous salad calls for 1/2 cup of fresh chopped herbs. I used flat leaf parsley, basil (3-4 leaves), dill (2 Tablespoons) and 4 mint leaves. You can use any combination of fresh herbs that you prefer, adding up to 1/2 cup total.

All ingredients have been added to lemon herb couscous salad. Time to mix it all together!

Once the lemon herb couscous salad is mixed together, it is ready to serve!  I transferred the salad to a pretty bowl, and garnished it with a sprig of fresh dill.

Is This Salad Eaten Hot Or Cold?

This lemon herb couscous salad can be eaten warm OR cold! The first night we ate it at room temperature with our dinner. Excellent! I refrigerated the leftovers and we ate it cold for lunch the next day! Guess what?  It tastes GREAT both ways… warm or cold!  The leftovers last for a few days, if refrigerated, and the flavors get even better with time!

Close up photo of lemon herb couscous salad in white bowl.

Lemon herb couscous salad in white bowl, with fresh dill garnish on top.

Time To EAT!

My husband and I absolutely LOVED this lemon herb couscous salad!  We had it as a side dish to accompany our dinner of Pan-Seared Creole Salmon and garlic bread. It was fantastic! The salad is full of flavor, with chewy raisins and dried cranberries, and crunch from the English cucumber and toasted pecans.  The herb combination really makes this salad shine!

Lemon herb couscous salad is served with Creole salmon and garlic bread.

I hope you will consider making this Lemon Herb Couscous Salad for yourself! We really enjoyed it very much! If you enjoy it, too, be sure to check out my recipe for Cranberry Orange Israeli Couscous! It is so good! Have a wonderful day. May it be full of hope, joy, encouragement and blessings!

Interested In More Side Salad Recipes?

Be sure to check out my Recipe Index at the top of each page, to find ALL my recipes and more salad dishes like this one. The list includes recipes for Southwest Quinoa Salad, Tuna Pasta Salad, Black Bean, Corn and Tomato Salad, 4-Bean Salad, and Broccoli Salad, to name a few!

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Original Recipe Source: Adam and Joanne Gallagher at  https://www.inspiredtaste.net/12689/lemon-and-herb-couscous-salad-recipe/

Lemon Herb Couscous Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!
Category: Salad
Cuisine: American
Keyword: lemon herb couscous salad
Servings: 8 servings
Calories Per Serving: 219 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad Dressing:
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated lemon zest
  • 4 Tablespoons lemon juice (fresh)
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Salad:
  • cups dried Israeli Couscous (also called Pearl Couscous)
  • 1 medium English cucumber , diced
  • 1 large tomato , diced
  • 1/2 cup chopped fresh herbs (parsley, dill, mint, basil) , combined to make 1/2 cup total)
  • 1/4 cup chopped toasted pecans (or walnuts)
  • 1/8 cup dried cranberries
  • 1/8 cup raisins
Instructions
  1. Dice cucumber, tomato, and herbs, Toast chopped pecans by placing them into a dry skillet. Cook pecans on medium heat, stirring, until they become fragrant. This takes 5-6 minutes. Remove from heat when done (to save time, you can toast pecans while couscous is cooking).

  2. Bring a large pot of salted water to a boil. Add couscous; continue to cook for 8-10 minutes, stirring occasionally. While couscous is cooking, make the lemon dressing.

  3. Make salad dressing by whisking olive oil, Dijon, salt, pepper, lemon zest, lemon juice, and honey in a medium sized bowl.

  4. Once couscous has finished cooking, drain it (but do not rinse). Immediately pour warm couscous into a serving bowl. Pour salad dressing onto couscous. (the salad will absorb more of the salad dressing if combined while warm). Stir to fully combine.

  5. Add diced tomatoes, cucumber, toasted pecans, cranberries, raisins and chopped herbs to salad. NOTE: The recipe for this lemon herb couscous salad calls for 1/2 cup total of fresh chopped herbs. I used flat leaf parsley, basil (3-4 leaves), dill (2 Tablespoons) and 4 mint leaves. You can use any combination of fresh herbs that you prefer, adding up to 1/2 cup total. 

    Once the lemon herb couscous salad is mixed together, it is ready to serve!  Garnish salad, if desired, sprig of fresh dill or parsley. Serve and enjoy!

Nutrition Facts
Lemon Herb Couscous Salad
Amount Per Serving (1 (1 cup serving))
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 158mg7%
Potassium 121mg3%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 345IU7%
Vitamin C 8.8mg11%
Calcium 15mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!

Lemon Herb Couscous Salad

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