Quick Recipe Version (TL;DR)
Quick Ingredients
- Couscous: 1 1/2 cups dry instant couscous, 1 1/2 cups water, 1 tablespoon olive oil, 3/4 teaspoon fine sea salt
- Salad: 1 English cucumber diced, 1 1/2 cups cherry tomatoes halved, 1 cup chopped parsley, 1/2 cup chopped mint, 1/2 cup raisins, 1/2 cup sliced almonds
- Dressing: 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 small garlic clove grated, 1 teaspoon honey, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper
Do This
- 1. Toast almonds on a baking sheet at 350°F for 6 to 8 minutes, then cool.
- 2. Bring 1 1/2 cups water, 1 tablespoon olive oil, and 3/4 teaspoon salt to a boil.
- 3. Stir in couscous, cover, remove from heat, and let stand for 5 minutes.
- 4. Fluff couscous with a fork and spread it out for 10 minutes to cool.
- 5. Whisk olive oil, lemon juice, lemon zest, garlic, honey, cumin, and pepper.
- 6. Toss couscous with cucumber, tomatoes, parsley, mint, raisins, almonds, and dressing.
- 7. Rest 10 minutes, taste, adjust lemon and salt, then serve at room temperature or chilled.
Why You’ll Love This Recipe
- Bright and refreshing: Lemon, cucumber, tomato, parsley, and mint keep every bite fresh and lively.
- Sweet-savory balance: Raisins add little pops of sweetness that pair beautifully with toasted almonds and olive oil.
- Fast and low-effort: Instant couscous cooks by soaking, so the whole salad comes together in about 30 minutes.
- Great for make-ahead meals: It holds well in the fridge and is ideal for picnics, potlucks, packed lunches, or easy sides.
Grocery List
- Produce: 1 English cucumber, 1 pint cherry tomatoes, 1 large bunch fresh flat-leaf parsley, 1 small bunch fresh mint, 2 lemons, 1 small garlic clove
- Dairy: None required
- Pantry: Instant couscous, extra-virgin olive oil, fine sea salt, black pepper, raisins, sliced almonds, honey, ground cumin
Full Ingredients
For the Couscous
- 1 1/2 cups dry instant couscous
- 1 1/2 cups water
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon fine sea salt
For the Salad
- 1 English cucumber, diced into 1/4-inch pieces, about 1 1/2 cups
- 1 1/2 cups cherry tomatoes, halved, about 1 pint
- 1 cup fresh flat-leaf parsley, finely chopped, loosely packed before chopping
- 1/2 cup fresh mint leaves, finely chopped, loosely packed before chopping
- 1/2 cup raisins
- 1/2 cup sliced almonds
For the Lemon Olive Oil Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice, from about 1 large lemon
- 1 teaspoon finely grated lemon zest
- 1 small garlic clove, finely grated or minced
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt, plus more to taste after mixing
Step-by-Step Instructions
Step 1: Toast the almonds
Preheat the oven to 350°F. Spread 1/2 cup sliced almonds in a single layer on a small rimmed baking sheet. Toast for 6 to 8 minutes, stirring once halfway through, until the almonds are lightly golden and smell nutty. Transfer them to a plate to cool so they stay crisp. Watch closely during the last 2 minutes because sliced almonds can darken quickly.
Step 2: Boil the couscous liquid
In a medium saucepan, combine 1 1/2 cups water, 1 tablespoon extra-virgin olive oil, and 3/4 teaspoon fine sea salt. Bring to a full boil over medium-high heat, which is 212°F at sea level. The salt seasons the couscous from the inside, while the small amount of olive oil helps the grains separate and stay fluffy.
Step 3: Steam the couscous
As soon as the water boils, remove the saucepan from the heat. Stir in 1 1/2 cups dry instant couscous, making sure all the grains are moistened. Cover the pan tightly with a lid and let it stand off the heat for exactly 5 minutes. Do not lift the lid during this time; the trapped steam is what hydrates the couscous evenly.
Step 4: Fluff and cool the couscous
Uncover the couscous and fluff it gently with a fork, scraping along the bottom and breaking up any clumps. Spread the couscous on a large plate, shallow bowl, or rimmed baking sheet and let it cool for 10 minutes. It should be warm or room temperature before you add the herbs so the parsley and mint stay bright and fresh instead of wilting.
Step 5: Prepare the vegetables, herbs, and raisins
While the couscous cools, dice the English cucumber into small 1/4-inch pieces and halve the cherry tomatoes. Finely chop 1 cup parsley and 1/2 cup mint. If your raisins are very dry, place them in a small bowl, cover with 1/2 cup hot water, and soak for 5 minutes, then drain well. This quick soak makes them plump and juicy, but it is optional if your raisins are already soft.
Step 6: Whisk the lemon olive oil dressing
In a small bowl or measuring cup, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 grated small garlic clove, 1 teaspoon honey, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and 1/4 teaspoon fine sea salt. Whisk until the dressing looks slightly thickened and glossy. Taste it before adding it to the salad; it should be bright, lemony, lightly sweet, and savory.
Step 7: Toss the salad
Place the cooled couscous in a large mixing bowl. Add the diced cucumber, halved cherry tomatoes, chopped parsley, chopped mint, raisins, and cooled toasted almonds. Pour the dressing over the top. Toss gently with two large spoons until the dressing coats the couscous and the herbs and vegetables are evenly distributed throughout the salad.
Step 8: Rest, taste, and serve
Let the salad rest for 10 minutes at room temperature before serving. This short rest allows the couscous to absorb the lemony dressing and gives the raisins time to mingle with the herbs and toasted almonds. Taste and adjust with an extra squeeze of lemon juice, a pinch of salt, or a drizzle of olive oil if needed. Serve at room temperature for the best texture, or chill for a colder, refreshing salad.
Pro Tips
- Use instant couscous: This recipe is written for Moroccan-style instant couscous, not pearl couscous. Pearl couscous needs a different cooking method and more time.
- Cool before adding herbs: Hot couscous can dull the color and flavor of fresh parsley and mint. Let it cool until just warm or room temperature.
- Cut everything small: Small cucumber pieces, halved tomatoes, and finely chopped herbs make the salad easy to scoop and help every bite taste balanced.
- Toast the almonds well: Toasting brings out their sweetness and gives the salad its best crunch, so do not skip this step.
- Season at the end: Couscous absorbs dressing as it sits, so taste again right before serving and adjust with salt, lemon juice, or olive oil.
Variations
- Add chickpeas: Stir in 1 can chickpeas, drained and rinsed, for a more filling light meal with extra protein and fiber.
- Make it Mediterranean-style: Add 1/2 cup crumbled feta, 1/3 cup chopped Kalamata olives, and 1/2 teaspoon dried oregano for a salty, tangy version.
- Swap the fruit: Use chopped dried apricots, golden raisins, or dried cranberries instead of regular raisins for a different sweet note.
Storage & Make-Ahead
Store leftover couscous salad in an airtight container in the refrigerator for up to 4 days. For the freshest texture, reserve 2 tablespoons of the toasted almonds and sprinkle them on just before serving. If making the salad ahead for a party, prepare the couscous, dressing, chopped vegetables, herbs, raisins, and almonds up to 1 day in advance, but store the almonds separately and toss everything together no more than 4 hours before serving. If the chilled salad tastes a little muted, refresh it with 1 tablespoon lemon juice, 1 tablespoon olive oil, and a small pinch of salt before serving.
Nutrition (per serving)
Calories: 336 kcal | Carbs: 49g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Fiber: 4g | Sugar: 12g | Sodium: 310mg | Cholesterol: 0mg
