Mediterranean-style couscous salad
Prep Time:15 mins | Cook Time:5 mins |
Total Time:20 mins | Serves:4 |
Couscous makes an especially good foundation for a warm-weather salad. Its delicate grains readily absorb olive oil and lemon while remaining light enough to pair with crisp vegetables and plenty of fresh herbs. In this Mediterranean-style version, cucumber and cherry tomatoes provide freshness and texture, while a generous handful of mint gives the finished salad its distinctive character.
With only a handful of ingredients and very little preparation, this is the kind of salad that can easily become part of a summer repertoire. Serve it alongside grilled chicken, fish, or lamb, bring it to a picnic or outdoor lunch, or enjoy it on its own as a light meal. It can also be prepared ahead, giving the couscous time to absorb the lemon and olive oil before serving.
What Exactly Is Couscous?
Although it's often treated like a grain, couscous is actually a tiny form of pasta traditionally made from semolina, a flour produced from durum wheat. It has long been an important part of North African cooking, particularly across Morocco, Algeria, and Tunisia, where traditional couscous is commonly steamed and served with vegetables, meats, and flavorful broths.
The small, quick-cooking couscous commonly sold in supermarkets is usually precooked and dried, which is why it can often be prepared simply by adding hot water or broth and allowing it to stand for several minutes.
Fluff the Couscous Before Making the Salad
Once the couscous has absorbed its cooking liquid, use a fork to gently separate and fluff the grains. This prevents compact clumps and creates the loose, delicate texture you want in a couscous salad.
Let it cool before combining it with the cucumber and tomatoes. Adding delicate fresh vegetables to very hot couscous can soften them and cause them to release more water.
Why Dress Couscous While It's Still Slightly Warm?
You don't need to wait until the couscous is completely cold before adding the olive oil and lemon. Once it has cooled enough that it won't wilt the vegetables or herbs, a little residual warmth can help the couscous readily take on the dressing.
After mixing, let the salad rest for 10 to 15 minutes before tasting it again. Couscous absorbs liquid as it sits, so you may find that it needs another squeeze of lemon, a drizzle of olive oil, or a little more salt before serving.
Add the Mint Toward the End
Fresh mint is delicate, and excessive chopping or prolonged contact with heat can bruise and darken the leaves. Roughly chop or tear it shortly before adding it to the salad, and make sure the couscous is no longer hot.
A generous amount works particularly well here. Rather than functioning as a garnish, the mint is one of the salad's principal flavors.
Make It Ahead
The couscous portion of the salad benefits from a little resting time, but the vegetables and mint are freshest when they haven't been sitting in the dressing for too long. If you're preparing the salad several hours ahead, cook and cool the couscous first and prepare the remaining ingredients separately.
Combine everything closer to serving time, or reserve some of the mint to fold through at the end. Give the salad a final taste before serving, since couscous will continue absorbing the lemon and olive oil as it rests.
Ingredients
• 1 cup cooked couscous, cooled
• 1 English cucumber, quartered lengthwise and chopped
• 1 (8-ounce) package cherry tomatoes, halved
• ¼ cup extra-virgin olive oil
• ¼ cup roughly chopped fresh mint
• Juice of 1 lemon, about 2 tablespoons
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
Instructions
Prepare the couscous according to the package directions. Fluff with a fork and set aside to cool.
Meanwhile, quarter the cucumber lengthwise and cut it into small pieces. Halve the cherry tomatoes and roughly chop the mint.
Transfer the cooled couscous to a large bowl. Add the cucumber and tomatoes and drizzle with the olive oil. Toss gently until well combined.
Add the mint and lemon juice and season with the salt and pepper. Toss once more until everything is evenly combined. Taste and adjust the lemon juice, salt, and pepper as needed. Serve immediately or refrigerate until ready to serve.
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