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35 Couscous Salad Recipes to Try in 2025 for Healthy Meals

By: Shivani Choudhary
Updated On: June 20, 2025

I absolutely love how versatile couscous is—it’s light, fluffy, and soaks up flavor like a dream. Over the years, I’ve experimented with all kinds of couscous salad recipes in my kitchen, and they’ve become some of my go-to dishes for quick lunches, potlucks, or just when I want something refreshing but filling. Whether I’m craving something sweet and tangy or bold and savory, there’s a couscous salad for the mood I’m in. What I really enjoy about these recipes is how easily I can mix things up based on what’s in my pantry or fridge. So today, I’m excited to share with you 35 of my favorite couscous salad recipes—each one packed with flavor and super simple to make at home.

35 Couscous Salad Recipes

recipes

1. Mediterranean Chickpea Couscous Salad

Ingredients:

  • 1 cup cooked couscous
  • 1 cup canned chickpeas (rinsed and drained)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • 1/4 red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Prepare couscous according to package instructions. Let it cool to room temperature.
  2. In a large mixing bowl, combine the cooked couscous, chickpeas, cherry tomatoes, cucumber, and red onion.
  3. Drizzle the olive oil and lemon juice over the mixture.
  4. Sprinkle in salt and black pepper to taste.
  5. Gently toss everything together until well mixed.
  6. Garnish with chopped parsley.
  7. Chill in the fridge for about 30 minutes before serving for best flavor.

2. Lemon Herb Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup fresh herbs (mix of mint, parsley, and basil), finely chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook the couscous according to the package directions, then let it cool completely.
  2. Fluff the couscous with a fork to separate the grains.
  3. Add the chopped herbs, lemon zest, and lemon juice to the couscous.
  4. Drizzle in the olive oil and season with salt and pepper.
  5. Stir gently to combine all ingredients evenly.
  6. Let it sit for 10 minutes to allow the flavors to blend before serving.

3. Roasted Veggie Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 small zucchini, diced
  • 1 red bell pepper, chopped
  • 1/2 red onion, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss zucchini, bell pepper, and onion with 1 tablespoon olive oil, oregano, salt, and pepper.
  3. Roast the veggies for 20–25 minutes until they’re tender and lightly caramelized.
  4. Meanwhile, cook couscous according to the package instructions and set aside to cool.
  5. Once the veggies are done, let them cool slightly.
  6. In a large bowl, combine the couscous and roasted vegetables.
  7. Drizzle with the remaining olive oil and balsamic vinegar if using.
  8. Toss everything gently to combine and serve either warm or chilled.

4. Greek-Inspired Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup diced cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions:

  1. Cook the couscous according to the instructions on the package, then fluff and let it cool.
  2. In a large mixing bowl, add cucumber, tomatoes, olives, and feta.
  3. Add the cooled couscous to the bowl.
  4. In a separate small bowl, whisk together red wine vinegar, olive oil, oregano, salt, and pepper.
  5. Pour the dressing over the couscous mixture.
  6. Toss gently to combine everything without breaking the feta.
  7. Chill for 20 minutes before serving for best results.

5. Spicy Moroccan Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup shredded carrots
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Juice of 1 orange
  • 2 tablespoons olive oil
  • Salt to taste

Instructions:

  1. Prepare the couscous and let it cool completely.
  2. In a large bowl, add couscous, carrots, raisins, and almonds.
  3. In a small bowl, whisk together cumin, cayenne, orange juice, olive oil, and salt.
  4. Pour the dressing over the couscous mixture.
  5. Mix thoroughly until everything is coated evenly.
  6. Let it sit for 15–20 minutes to absorb all the flavors before serving.

6. Avocado and Corn Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 cup cooked corn (fresh or frozen)
  • 1 ripe avocado, diced
  • 1/4 cup red onion, chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Cook couscous, fluff it with a fork, and allow it to cool.
  2. In a bowl, combine corn, avocado, red onion, and couscous.
  3. Drizzle with lime juice and olive oil.
  4. Season with salt and pepper.
  5. Toss everything gently, being careful not to mash the avocado.
  6. Garnish with fresh cilantro and serve chilled.

7. Pomegranate and Mint Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh mint
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Pinch of salt

Instructions:

  1. Prepare couscous and let it cool to room temperature.
  2. Add pomegranate seeds and chopped mint to the couscous.
  3. In a separate bowl, whisk together lemon juice, honey, olive oil, and salt.
  4. Pour the dressing over the couscous mixture.
  5. Toss until everything is well combined.
  6. Refrigerate for at least 20 minutes before serving for a refreshing flavor.

8. Tuna and Olive Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 can tuna in olive oil, drained
  • 1/4 cup green olives, sliced
  • 1/4 cup diced celery
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook couscous, fluff with a fork, and let it cool.
  2. In a large bowl, combine couscous, tuna, olives, and celery.
  3. Drizzle with lemon juice and olive oil.
  4. Season with salt and pepper.
  5. Gently toss to mix everything together.
  6. Chill for 15–30 minutes before serving.

9. Sweet Potato Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 cup roasted sweet potatoes, diced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped green onions
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • Salt and cinnamon to taste

Instructions:

  1. Roast sweet potato cubes at 400°F (200°C) for 25 minutes until soft and slightly crispy.
  2. Cook couscous, then let it cool.
  3. In a large bowl, add couscous, roasted sweet potatoes, cranberries, and green onions.
  4. In a small bowl, whisk together maple syrup, olive oil, salt, and a pinch of cinnamon.
  5. Pour dressing over the salad and toss well.
  6. Let it sit for 10–15 minutes before serving.

10. Caprese Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup mini mozzarella balls (bocconcini), halved
  • 1/4 cup fresh basil leaves, torn
  • 1 tablespoon balsamic glaze
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Prepare couscous and allow it to cool.
  2. In a bowl, mix together tomatoes, mozzarella, basil, and couscous.
  3. Drizzle with olive oil and balsamic glaze.
  4. Season with salt and pepper.
  5. Toss everything gently to avoid smashing the cheese.
  6. Serve immediately or refrigerate until ready to eat.

11. Black Bean and Corn Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup corn (fresh or frozen)
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Cook couscous and let it cool.
  2. In a large bowl, combine black beans, corn, bell pepper, and couscous.
  3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
  4. Pour the dressing over the salad and toss everything well.
  5. Garnish with chopped cilantro.
  6. Chill for 15 minutes before serving.

12. Curry Chickpea Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 cup canned chickpeas, rinsed and drained
  • 1/4 cup diced carrots
  • 1/4 cup green peas (steamed)
  • 2 tablespoons Greek yogurt
  • 1 teaspoon curry powder
  • 1 tablespoon lemon juice
  • Salt to taste

Instructions:

  1. Cook couscous and allow it to cool.
  2. In a bowl, mix chickpeas, carrots, peas, and couscous.
  3. In a separate bowl, whisk together yogurt, curry powder, lemon juice, and salt.
  4. Add the dressing to the couscous mixture.
  5. Stir gently until evenly coated.
  6. Chill for at least 30 minutes before serving to let the flavors meld.

13. Strawberry Spinach Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 cup fresh baby spinach, chopped
  • 1/2 cup sliced strawberries
  • 2 tablespoons feta cheese
  • 2 tablespoons balsamic vinaigrette
  • Salt and pepper to taste

Instructions:

  1. Prepare couscous and let it cool.
  2. In a bowl, combine couscous, spinach, strawberries, and feta.
  3. Drizzle with balsamic vinaigrette.
  4. Season with salt and pepper.
  5. Toss lightly until well combined.
  6. Serve immediately or refrigerate for a chilled option.

14. Asian-Inspired Sesame Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup shredded cabbage
  • 1/4 cup shredded carrots
  • 2 tablespoons chopped green onions
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame seeds

Instructions:

  1. Cook and cool couscous.
  2. Add cabbage, carrots, and green onions to a large bowl with couscous.
  3. In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar.
  4. Pour the dressing over the couscous salad.
  5. Toss until everything is evenly mixed.
  6. Sprinkle with sesame seeds before serving.

15. Apple Walnut Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 apple, diced
  • 1/4 cup chopped walnuts
  • 2 tablespoons dried cranberries
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

Instructions:

  1. Prepare couscous and allow it to cool.
  2. In a bowl, combine couscous, diced apple, walnuts, and cranberries.
  3. Whisk together maple syrup, lemon juice, and olive oil.
  4. Pour the dressing over the salad and toss gently.
  5. Chill for 10–15 minutes before serving.

16. Eggplant Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 small eggplant, cubed
  • 2 tablespoons olive oil
  • 1/4 teaspoon smoked paprika
  • 1/4 cup chopped parsley
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. Roast the cubed eggplant with olive oil, paprika, salt, and pepper at 400°F for 25 minutes.
  2. Cook couscous and allow it to cool.
  3. Combine roasted eggplant, couscous, and chopped parsley in a bowl.
  4. Drizzle with lemon juice.
  5. Toss gently and serve warm or chilled.

17. Peach Basil Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 ripe peach, diced
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons crumbled goat cheese
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • Salt to taste

Instructions:

  1. Cook couscous and cool completely.
  2. In a bowl, mix couscous, diced peach, basil, and goat cheese.
  3. In a small bowl, stir together honey, apple cider vinegar, and salt.
  4. Pour the dressing over the couscous mixture.
  5. Toss lightly and serve.

18. Broccoli and Cheddar Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup steamed broccoli, chopped
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped red onion
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions:

  1. Cook couscous and let it cool.
  2. Combine couscous, broccoli, cheddar, and onion in a bowl.
  3. In a separate bowl, mix mayonnaise, vinegar, salt, and pepper.
  4. Add the dressing to the couscous and toss to combine.
  5. Chill before serving.

19. Mango Mint Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup diced mango
  • 1/4 cup chopped fresh mint
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Pinch of chili flakes (optional)
  • Salt to taste

Instructions:

  1. Cook and cool couscous.
  2. In a bowl, combine couscous, mango, and mint.
  3. In a small bowl, whisk lime juice, olive oil, chili flakes, and salt.
  4. Pour dressing over salad.
  5. Mix gently and refrigerate for a refreshing treat.

20. Grilled Chicken Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 grilled chicken breast, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • 2 tablespoons Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook couscous and let it cool.
  2. Combine couscous, sliced chicken, tomatoes, and cucumber in a bowl.
  3. In a separate bowl, whisk yogurt, lemon juice, olive oil, salt, and pepper.
  4. Add dressing to couscous mixture and stir well.
  5. Serve chilled or at room temperature.

21. Beet and Goat Cheese Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup cooked and diced beets
  • 2 tablespoons crumbled goat cheese
  • 1 tablespoon chopped walnuts
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook couscous and allow it to cool.
  2. In a mixing bowl, combine couscous, diced beets, goat cheese, and walnuts.
  3. Whisk together balsamic vinegar and olive oil in a small bowl.
  4. Drizzle the dressing over the salad.
  5. Add salt and pepper, then gently toss.
  6. Chill before serving for a rich, earthy flavor.

22. Cucumber Yogurt Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup cucumber, finely chopped
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon chopped dill or mint
  • Salt and pepper to taste

Instructions:

  1. Cook couscous and cool it completely.
  2. In a bowl, stir together Greek yogurt, lemon juice, garlic, and herbs.
  3. Add in the cucumber and couscous.
  4. Mix well until creamy and smooth.
  5. Season with salt and pepper.
  6. Serve chilled for a cool, refreshing salad.

23. Tropical Pineapple Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup diced pineapple (fresh or canned)
  • 1/4 cup red bell pepper, chopped
  • 1 tablespoon chopped fresh cilantro
  • Juice of 1 lime
  • 1 tablespoon honey
  • Salt to taste

Instructions:

  1. Cook couscous and let it cool to room temperature.
  2. In a bowl, mix couscous with pineapple, bell pepper, and cilantro.
  3. In a separate bowl, whisk lime juice, honey, and salt.
  4. Pour the dressing over the salad.
  5. Toss gently and refrigerate for at least 15 minutes.
  6. Great as a light lunch or a side at BBQs.

24. Sun-Dried Tomato Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/4 cup chopped sun-dried tomatoes (in oil)
  • 1/4 cup crumbled feta
  • 1/4 cup baby spinach, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Prepare couscous and let it cool.
  2. Mix in sun-dried tomatoes, feta, and spinach.
  3. In a small bowl, combine lemon juice and olive oil.
  4. Drizzle dressing over salad and mix.
  5. Add salt and pepper to taste.
  6. Serve cold or at room temperature.

25. Smoked Salmon Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup flaked smoked salmon
  • 1/4 cup chopped cucumber
  • 1 tablespoon capers
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Fresh dill (optional)
  • Salt and pepper to taste

Instructions:

  1. Cook couscous and allow it to cool.
  2. In a bowl, add couscous, smoked salmon, cucumber, and capers.
  3. Drizzle lemon juice and olive oil over the mixture.
  4. Add salt, pepper, and dill if desired.
  5. Toss gently and chill before serving.

26. Lentil and Couscous Power Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup cooked lentils
  • 1/4 cup chopped kale or spinach
  • 2 tablespoons chopped red onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions:

  1. Prepare couscous and set aside to cool.
  2. Combine couscous, lentils, greens, and red onion in a bowl.
  3. In a small bowl, whisk together vinegar, olive oil, salt, and pepper.
  4. Pour dressing over the salad and toss well.
  5. Let it sit for 10–15 minutes before serving.

27. Roasted Cauliflower Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 cup roasted cauliflower florets
  • 1/4 cup chopped parsley
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Roast cauliflower with olive oil, salt, and pepper at 425°F (220°C) for 25 minutes.
  2. Cook couscous and let it cool.
  3. In a bowl, mix couscous, cauliflower, and parsley.
  4. Whisk together tahini, lemon juice, and olive oil to make dressing.
  5. Pour dressing over salad and toss gently.
  6. Serve warm or cold.

28. Butternut Squash Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 cup roasted butternut squash, cubed
  • 1/4 cup dried cranberries
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • Salt and nutmeg to taste

Instructions:

  1. Roast butternut squash cubes at 400°F for 30 minutes until golden and soft.
  2. Cook couscous and let it cool.
  3. Mix couscous, squash, and cranberries in a bowl.
  4. Whisk together maple syrup, vinegar, olive oil, salt, and a pinch of nutmeg.
  5. Toss the salad with the dressing.
  6. Serve at room temperature or chilled.

29. Tex-Mex Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/4 cup black beans
  • 1/4 cup corn
  • 1/4 cup diced tomatoes
  • 1 tablespoon taco seasoning
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Chopped cilantro for garnish

Instructions:

  1. Prepare couscous and allow it to cool.
  2. In a bowl, combine couscous, beans, corn, and tomatoes.
  3. In another bowl, mix lime juice, olive oil, and taco seasoning.
  4. Pour dressing over couscous salad.
  5. Toss until everything is well coated.
  6. Top with chopped cilantro before serving.

30. Spinach and Mushroom Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup sautéed mushrooms
  • 1 cup fresh spinach, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. Sauté mushrooms and garlic in olive oil until golden and fragrant.
  2. Add spinach and cook until just wilted.
  3. Cook couscous and let it cool.
  4. In a large bowl, mix couscous, mushroom-spinach mixture, and balsamic vinegar.
  5. Season with salt and pepper.
  6. Serve warm or cold.

31. Arugula and Pear Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 ripe pear, sliced thin
  • 1 cup arugula
  • 2 tablespoons chopped walnuts
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook couscous and let it cool.
  2. In a large bowl, combine couscous, arugula, sliced pear, and walnuts.
  3. In a small bowl, whisk together lemon juice, honey, olive oil, salt, and pepper.
  4. Drizzle the dressing over the salad.
  5. Gently toss everything to mix well.
  6. Serve immediately for a fresh and sweet crunch.

32. Cranberry Apple Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 apple, diced
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped green onion
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • Salt to taste

Instructions:

  1. Prepare couscous and let it cool.
  2. Combine couscous, apple, cranberries, and green onions in a bowl.
  3. Whisk together apple cider vinegar, olive oil, and salt.
  4. Pour the dressing over the salad and mix well.
  5. Chill before serving or serve at room temperature.

33. Grape and Walnut Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup red grapes, halved
  • 1/4 cup chopped walnuts
  • 1 tablespoon chopped parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook couscous according to package directions and let it cool.
  2. In a bowl, combine couscous, grapes, walnuts, and parsley.
  3. Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
  4. Drizzle dressing over the salad and toss gently.
  5. Serve chilled for a refreshing, slightly sweet crunch.

34. Zesty Lime Avocado Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1 avocado, diced
  • 1/4 cup diced red bell pepper
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook couscous and allow it to cool.
  2. In a bowl, combine couscous, avocado, bell pepper, and cilantro.
  3. In a small bowl, mix lime juice, olive oil, salt, and pepper.
  4. Gently fold the dressing into the salad.
  5. Serve immediately to keep the avocado fresh.

35. Carrot and Raisin Couscous Salad

Ingredients:

  • 1 cup couscous
  • 1/2 cup shredded carrots
  • 1/4 cup raisins
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Pinch of cinnamon
  • Salt to taste

Instructions:

  1. Cook couscous and let it cool to room temperature.
  2. In a large bowl, mix couscous with shredded carrots and raisins.
  3. In a small bowl, whisk together lemon juice, honey, olive oil, cinnamon, and salt.
  4. Pour the dressing over the salad.
  5. Stir until everything is evenly coated.
  6. Refrigerate before serving for best flavor.

Couscous salads are one of those go-to meals I never get tired of. They’re quick to make, easy to customize, and always hit the spot—whether I’m feeding myself, my family, or bringing a dish to share. These 35 couscous salad recipes have been my trusty favorites, and I love how they range from sweet and fruity to tangy, spicy, and hearty. I hope this list gives you plenty of inspiration to mix things up in your own kitchen. Whether you're making a quick lunch or planning a picnic, there’s a couscous salad here that’s just right for the moment. Try a few, tweak them your way, and most of all—enjoy every bite!

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
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