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couscous salad recipe Citrus-Dressed Pearls with Emerald Herbs
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Citrus-Dressed Pearls with Emerald Herbs couscous salad is a light, hearty, and family-friendly meal, bursting with bright flavors and healthy goodness for busy households. It is a no-fuss recipe perfect for weeknight dinners.
Ingredients
- 1 cup (175g) couscous
- 1.5 cups (360ml) water or vegetable broth
- 0.5 tsp salt (for couscous)
- 0.5 cup chopped parsley
- 0.25 cup chopped mint
- 0.25 cup chopped cilantro
- 1 cup (150g) halved cherry tomatoes
- 1 cup (120g) diced cucumber
- 0.25 cup (30g) finely diced red onion
- 1 15-oz (425g) can chickpeas, drained and rinsed
- 0.25 cup (60ml) extra virgin olive oil
- 3 Tbsp (45ml) freshly squeezed lemon juice or orange juice
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Prepare Couscous: Bring 1.5 cups (360ml) water or vegetable broth to a rolling boil in a medium saucepan. Stir in 1 cup (175g) couscous and a generous pinch of salt. Remove from heat, cover tightly, and let sit for 5-7 minutes until all liquid is visibly absorbed and the grains look plump. Fluff gently with a fork; the grains should separate easily.
- Chop & Combine Veggies/Herbs: While the couscous cools, finely chop 0.5 cup parsley, 0.25 cup mint, and 0.25 cup cilantro. Dice 1 cup cherry tomatoes, 1 cup cucumber, and 0.25 cup red onion. Drain and rinse one 15-oz (425g) can of chickpeas thoroughly.
- Whisk Dressing: In a small bowl, whisk together 0.25 cup (60ml) olive oil, 3 tablespoons (45ml) citrus juice (lemon or orange), 0.5 teaspoon salt, and 0.25 teaspoon black pepper until emulsified and slightly thickened.
- Mix It All Together: In a large mixing bowl, combine the fluffed couscous, chopped vegetables, herbs, and chickpeas. Pour the whisked dressing over the mixture and gently toss until everything is well coated and vibrant. Let sit for 10-15 minutes at room temperature for flavors to meld beautifully. If it looks dry, splash in 1-2 Tbsp extra citrus juice or olive oil and re-toss.
Notes
For a weeknight shortcut, prep all veggies and chop herbs earlier in the day. Let salad sit for 10-15 minutes at room temperature for flavors to meld beautifully. If it looks dry, splash in 1-2 Tbsp extra citrus juice or olive oil and re-toss.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 400 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: couscous salad, easy dinner, healthy, family-friendly, vegetarian, citrus, herbs, weeknight meal, make-ahead, plant-based
