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Couscous Salad

This versatile salad is a great base for swapping ingredients. Use any nut, use carrot greens instead of parsley or perhaps plums instead of apricots. This salad is your creative palate!
Course Salad, Side Dish
Cuisine American
Keyword pasta salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 -6
Calories 430 kcal
Author Oat&Sesame


Lemon Dressing

  • 1/2 tsp lemon zest
  • 2 Tbs fresh squeezed lemon juice
  • 1 tsp sugar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Kosher salt
  • freshly ground black pepper


  • 3 Tbs olive oil
  • 1 cup tricolor couscous
  • 1/4 tsp kosher salt
  • 1 cup fresh apricots chopped (you could use apples, plums, or even dried apricots)
  • 1 cup diced carrots
  • 1 cup diced celery
  • 4 Tbs currants or raisins
  • 1 can -15oz garbanzo beans
  • 1 cup whole hazelnuts toasted and chopped
  • 1/3 cup diced red onion
  • 1/2 cup chopped parsley loosely packed



  1. Whisk the lemon zest, lemon juice, sugar, mustard and salt in a small bowl.
  2. Slowly add the olive oil, whisking as you go, until emulsified.
    *This can be made ahead of time.


  1. Prepare the couscous according to package instructions. (I used Bob's Red Mill - 1 cup couscous, 1.25 cup boiling water, 1/4 tsp salt, 10 minute covered simmer + 4 min off heat, then fluff)
  2. Toast and chop the hazelnuts. Approx. 10 min @ 350F.
  3. Mix all the ingredients in a large bowl, toss with couscous and dressing. Serve!


This is a lightly dressed salad. Which means it will transport well and hold in the fridge for an easy to pack lunch. Some may want to double the dressing to give it a stronger punch - I prefer it this way - a light subtle lemony flavor.

Nutrition Facts
Couscous Salad
Amount Per Serving (1 g)
Calories 430
* Percent Daily Values are based on a 2000 calorie diet.