Real Recipes From Real Home Cooks ®

couscous salad

(4 ratings)
Blue Ribbon Recipe by
joeyjoan K
Clarkston, MI

Minty comfort food that leaves you feeling good about yourself, and it tastes so good.

Blue Ribbon Recipe

What a terrifically light and easy salad for summer. We loved the addition of chopped tomatoes. The fresh mint and basil mix packs a punch of fresh flavor. If you're not able to find the spicy basil in your area (we couldn't), just add a pinch of cayenne pepper for the perfect amount of heat. A delicious addition to any backyard BBQ or serve as a side dish alongside grilled chicken for a summer dinner.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For couscous salad

  • 1 c
    couscous, plain
  • 2 c
    water or broth, chicken, beef, or veg
  • 2 tsp
  • 1 Tbsp
    fresh basil, about 10 leaves chopped
  • 1 tsp
    fresh mint, about 6 small to med leaves chopped
  • 1 Tbsp
    spicy basil, about 10 med leaves chopped
  • 3 Tbsp
    salad oil, use a light oil
  • 2 lg
    green onion, chopped using white and green
  • 2 lg
    tomato, diced

How To Make couscous salad

  • Cooked couscous in a saucepan.
    Cook couscous as directed using broth or water.
  • Mixing herbs and couscous.
    After cooking, add herbs (mint and basil). If you wish you can add salt and pepper but I find it really doesn't need it.
  • Adding salad oil to couscous.
    Add 3 tablespoons of salad oil.
  • Chilling couscous in the fridge.
    Chill for at least 30 minutes.
  • Mixing tomatoes and green onions into couscous.
    Add tomatoes and onion. Toss and serve.