Home » Blog » Lemon Herb Couscous Salad

Lemon Herb Couscous Salad

5 from 1 vote

This Lemon Herb Couscous Salad is a perfect salad to enjoy any time of year. Light and fluffy couscous with roasted vegetables, salty feta cheese, fresh herbs and a lemon vinaigrette.

Lemon herb couscous salad in a white bowl.
Lemon Herb Couscous Salad


It’s officially spring and I’m am more than ready to start sharing some lighter and fresher meals. Not too long ago, I posted a roundup for 35 Sweet and Savoury Ways to use Lemons. There’s a lot of great recipes to look through there that would be prefect for spring. And this Lemon Herb Couscous Salad is one you’ll want to file in favourites to make on repeat for the months ahead.

Couscous with lemon and herbs.
Fresh Couscous Salad with Feta & Herbs

What’s This CousCous Salad Like

  • Difficulty – This is a super easy couscous salad. It has various parts to it, but all the steps are easy. Just make sure to follow the instructions carefully for cooking the couscous.
  • Taste – The couscous is light and fluffy and goes so well with the tangy vinaigrette, roasted vegetables and feta cheese.
  • Serving – This salad makes six good sized servings as a side dish. If you are planning to have it as a main course, I’d say it will serve four adults.
Lemon couscous salad with herbs and feta cheese.
Lemon Couscous Salad with Feta

Ingredients

FOR THE SALAD:

  • Couscous – This recipe uses Moroccan couscous. You can find it everywhere, it’s a small grain and cooks quickly.
  • Vegetable broth – I used carton vegetable broth for this dish.
  • Vegetables – I used red bell pepper, zucchini and fresh tomato.
  • Olive oil – Any olive oil will work.
  • Chickpeas – This recipe uses precooked jar of chickpeas.
  • Feta cheese – I used a block of Feta cheese and just crumbled it apart.
  • Herb – This recipe used fresh chopped parsley.
  • Lemon zest – Lemon zest is outer layer of the lemon peel.

FOR THE DRESSING:

  • Olive oil – I used extra virgin olive oil for the dressing.
  • Lemon juice – Fresh lemon juice will work best for this dressing.
  • Lemon zest – Lemon zest is the outer layer of the lemon peel.
  • Vinegar – I used white wine vinegar.
  • Garlic – Fresh minced garlic.
  • Sugar – Granulated white sugar is used to balance out the tartness in the dressing.
  • Salt – Regular table salt.
  • Pepper – Black pepper.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Ingredients to make lemon couscous salad.
Ingredients to make Lemon Herb Couscous Salad


Instructions

MAKE THE LEMON VINAIGRETTE

  1. Make the vinaigrette – Make the dressing by combining all the ingredients in a small glass jar, shake well and set aside.

MAKE THE SALAD

  1. Roast the vegetables – Preheat oven to 375 f/190 c and on a large baking tray arrange red pepper and zucchini and drizzle over the olive oil. Place in the oven for about 30-35 minutes or until vegetables are soft and cooked. Remove from oven and set aside.
  2. Cook the couscous – While the vegetables are cooking, make the couscous. In a large saucepan, add the dry couscous. Evenly pour over the vegetable broth. Cover with plastic wrap and then the saucepan lid. Leave for 10 minutes.
  3. Fluff the couscous – When the couscous is cooked, remove lid and plastic wrap and fluff with a fork.
  4. Combine all salad ingredients – Transfer the couscous to a large bowl. Add all the vegetables, the tomatoes and chickpeas and stir well. Pour over the vinaigrette and give another stir. Add the parsley, lemon zest and feta cheese, reserving about 1/4 of each for topping the salad at the end.
  5. Garnish and serve – Top salad with remaining parsley, lemon zest and feta cheese. Can be stored in the fridge for a couple of days.

Recipe Tips

  • Cooking couscous – It’m important not to cook couscous over heat. The boiling stock will cook the couscous off the heat. If you cook couscous over heat, it will likey become soggy and mushy.
  • Time saving tips – If you are planning on making this for a dinner or lunch, it can be made in advance. Alternatively, you can prep and cook everything in advance and then assemble it just before serving.
Couscous salad in a bowl with lemon wedges.
Lemon and Feta Couscous Salad

Substitutions

  • Vegetables – You can use any colour peppers that you like, eggplant, and even red onions work too.
  • Parsley – Basil and chives will work.
  • Feta cheese – You could use cubed mozzarella, mozzarella pearls or goat cheese for this recipe.
Couscous salad with feta cheese.
Couscous and Lemon Salad

Serving and Storage

And if you’re looking for something to serve with this salad, give the Lemon Garlic Shrimp a try.

Couscous and chickpea salad in a serving bowl.
Couscous Salad with Herbs and Lemon

Frequently Asked Questions

What is couscous made of?

Couscous is a traditional North African dish of small steamed granules of rolled semolina.

Is couscous healthier than pasta or rice?

Calorie wise, couscous contains less calories than rice or pasta. It also contains a relatively high protein of 6 grams per one cup serving.

What’s the difference between Moroccan Couscous and Israeli Couscous?

Moroccan couscous is very small grains of semolina. Israeli couscous, is toasted pasta in tiny balls.

Close up of a feta and couscous salad.
Couscous Salad with Feta and Herbs

Roasted Vegetable Couscous

This Roast Vegetable Couscous Salad is light and fresh. Fluffy couscous filled with Mediterranean roasted vegetables, chickpeas and herbs. A great lunch idea or as part of a bigger dinner.
Check out this recipe
close up of the roast vegetable couscous salad

Sauteed Wild Asparaus with Couscous

This Sautéed Wild Asparagus Couscous is your perfect side dish. Light and fluffy couscous with tender sauteed asparagus, protein packed chickpeas and finished off with fresh parsley. This dish would make a great lunch, side to a barbecue or even to bring to a potluck.
Check out this recipe
over head table view of the Sauteed Wild Asparagus Couscous

Harissa Spiced Quinoa

Have you ever tried harissa? It's a wonderful spice that adds so much flavour and a little spice to pretty much anything it touches. So today I'm bringing you this Harissa Spiced Quinoa with a little North African flare.
Check out this recipe

Print Recipe Pin Recipe

Lemon Herb Couscous Salad

This Lemon Herb Couscous Salad is a perfect salad to enjoy any time of year. Light an fluffy couscous with roasted vegetables, salty feta cheese, fresh herbs and a lemon vinaigrette.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Keyword: couscous, feta cheese, lemons
Servings: 6 Servings
Calories: 330kcal
Author: Julia Pinney

Ingredients

For the salad:

  • 1 cup couscous uncooked
  • 1 1/2 Cups vegetable broth
  • 1 medium red pepper cut into 1 inch pieces
  • 1 medium zucchini cut into 1 inch pieces
  • 1 Tomato de seeded and diced small
  • 1 tablespoon olive oil
  • 1 Cup chickpeas cooked
  • Zest of one lemon
  • 3/4 Cup Feta cheese crumbled

For the dressing:

  • 1/4 Cup olive oil
  • 1/4 cup fresh lemon juice
  • Zest of one lemon
  • 1 Tablespoon white wine vinegar
  • 2 cloves Garlic crushed
  • 1 Tablespoon sugar
  • 1/2 Teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Make the Lemon Vinaigrette

  • Make the dressing by combining all the ingredients in a small glass jar, shake well and set aside.

Make the Salad

  • Preheat oven to 375 f/190 c and on a large baking tray arrange red pepper and zucchini and drizzle over the olive oil. Place in the oven for about 30-35 minutes or until vegetables are soft and cooked. Remove from oven and set aside.
  • While the vegetables are cooking, make the couscous. In a large saucepan, add the dry couscous. Evenly pour over the vegetable broth. Cover with plastic wrap and then the saucepan lid. Leave for 10 minutes.
  • When the couscous is cooked, remove lid and plastic wrap and fluff with a fork.
  • Transfer the couscous to a large bowl. Add all the vegetables, the tomatoes and chickpeas and stir well. Pour over the vinaigrette and give another stir. Add the parsley, lemon zest and feta cheese, reserving about 1/4 of each for topping the salad at the end.
  • Top salad with remaining parsley, lemon zest and feta cheese. Can be stored in the fridge for a couple of days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Lemon Herb Couscous Salad
Amount Per Serving (1 serving)
Calories 330 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 17mg6%
Sodium 846mg37%
Potassium 320mg9%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 6g7%
Protein 10g20%
Vitamin A 1069IU21%
Vitamin C 35mg42%
Calcium 124mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on March 21st, 2023
Photo of author

About Julia Pinney

More Posts by this author.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.