Hamdi Saidani This Pioneer Woman Couscous Salad Recipe is a fresh and lemony recipe, which is made with feta cheese and cherry tomatoes. It’s the perfect quick side dish, ready in about 35 minutes.
Pioneer Woman Couscous Salad Recipe Ingredients
- 1 cup Moroccan couscous
- 1 1/2 tsp. kosher salt, divided
- 1/4 cup plus 1 teaspoon olive oil, divided
- 2 Tbsp. lemon juice
- 1 Tbsp. dijon mustard
- 1 garlic clove, finely chopped
- 1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups)
- 1 English cucumber, sliced and quartered (about 1 1/2 cups)
- 1/3 cup crumbled feta cheese
- 1/3 cup toasted, chopped walnuts
- 1/3 cup thinly sliced green onion
- 1/4 cup chopped Italian parsley
- 1 Tbsp. chopped fresh dill
- 3 Tbsp. pomegranate seeds, for garnish (optional)
How To Make Pioneer Woman Couscous Salad
- Cook and Fluff the Couscous: In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of the salt. Immediately remove the pot from the heat, cover it, and let it sit for 5 minutes. After 5 minutes, add 1 teaspoon of olive oil and fluff the couscous with a fork to separate the grains. Let it cool completely.
- Whisk the Dressing: In a large serving bowl, whisk together the remaining 1/4 cup of olive oil, the lemon juice, Dijon mustard, finely chopped garlic, and the remaining 1/2 teaspoon of salt until the dressing is well combined.
- Combine the Salad: To the bowl with the dressing, add the halved tomatoes, quartered cucumber, crumbled feta, toasted walnuts, green onion, and the cooled couscous. Toss everything gently to coat.
- Add Herbs and Serve: Stir in the fresh parsley and dill. Garnish with pomegranate seeds, if using, and serve immediately.
Recipe Tips
- How to prevent couscous from clumping? The key is to fluff it with a fork immediately after it has steamed. Adding a small amount of olive oil during this step also helps to coat the grains and keep them separate and light.
- Can I use a different type of couscous? This recipe uses small, instant Moroccan couscous. You could use a larger pearl (Israeli) couscous, but you would need to cook it according to its specific package directions, as it requires boiling for a longer period.
- How long will this salad last? This salad is best on the day it’s made, especially after the fresh herbs are added. However, leftovers can be stored in the refrigerator for up to 2 days. The couscous will continue to absorb the dressing, so it may not be as vibrant.
- What else can I add to this salad? A can of drained and rinsed chickpeas would be a great addition for extra protein and fiber. You could also add other nuts like toasted pistachios or almonds.
What To Serve With Couscous Salad
This light and fresh salad is a versatile side dish that pairs well with many main courses.
- Grilled Chicken or Salmon
- Lamb Chops or Kebabs
- Grilled Shrimp Skewers
- As part of a mezze platter with hummus and pita bread
How To Store Couscous Salad
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, if making ahead, keep the fresh herbs and walnuts separate and stir them in just before serving.
Pioneer Woman Couscous Salad Nutrition Facts
- Calories: 320 kcal
- Carbohydrates: 30g
- Protein: 8g
- Fat: 18g
- Saturated Fat: 4g
- Sodium: 780mg
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this couscous salad ahead of time?
Yes. You can prepare the couscous and the dressing up to a day in advance and store them in separate containers in the refrigerator. Chop the vegetables and combine everything about an hour before you plan to serve it. Wait to add the herbs and walnuts until just before serving.
Is couscous salad healthy?
Yes, it can be a very healthy option. It’s packed with fresh vegetables and herbs. To make it even healthier, you could use whole wheat couscous for added fiber.
Do you eat couscous salad hot or cold?
Couscous salad is almost always served chilled or at room temperature, which makes it a perfect dish for picnics, potlucks, and warm-weather meals.
Try More Pioneer Woman Recipes:
- Pioneer Woman Buffalo Chicken Salad Recipe
- Pioneer Woman Black-Eyed Pea Salad Recipe
- Pioneer Woman Tortellini Pasta Salad Recipe
Pioneer Woman Couscous Salad Recipe
Description
A light and vibrant Mediterranean-inspired salad with fluffy couscous, crisp vegetables, feta, and walnuts in a zesty lemon-dijon dressing.
Ingredients
Instructions
- Boil 1 cup of water, stir in couscous and salt, cover, and remove from heat. Let sit for 5 minutes.
- Fluff the couscous with a fork and a teaspoon of olive oil; let cool completely.
- In a large bowl, whisk together the dressing ingredients: olive oil, lemon juice, mustard, garlic, and salt.
- Add the cooled couscous, tomatoes, cucumber, feta, walnuts, and green onions to the dressing and toss.
- Stir in fresh parsley and dill just before serving.
Notes
- u003cliu003eFluffing the couscous with a fork while it’s still warm is the secret to preventing clumps.u003c/liu003eu003cliu003eFor the best flavor, allow the salad to sit for about 15-20 minutes after tossing to let the couscous absorb the dressing.u003c/liu003eu003cliu003eDon’t add the fresh herbs until you’re ready to serve to keep them from wilting and losing their bright color.u003c/liu003eu003cliu003eToasting the walnuts brings out their nutty flavor and adds a fantastic crunch to the salad.u003c/liu003e
