Lemony Herbed Couscous Salad

This is the EASIEST thing ever. I’m serious. It takes all of ten minutes to make. And it’s just as good cold as it is right out of the pan.


Lemony Herbed Couscous Salad


This is the last of my couscous on the quest to use up everything in our pantry before we move. Wahoo! We have a nice pile of boxes forming on the landing and our pantry is looking leaner and leaner, which is great because that means less to move but also challenging because it’s hard to make a whole, hearty meal with such a random assortment of ingredients. Fortunately, those are the kind of challenges I love to take on.


Lemony Herbed Couscous Salad


This couscous salad is the perfect example of a “what do I make” moment. I started out thinking I’d add a ton of sautéed veggies. But we’re out of pretty much every vegetable. Then I was like, “yes! Garlic!” Nope. Out of that, too. But we did have a juicy lemon and a beauuuutiful boxwood basil plant. I added some toasted pine nuts and voila! An incredibly simple but SUPER delicious side dish. Easy, quick, tasty – all my favorite things rolled into one!


Lemony Herbed Couscous Salad


The other great thing about this salad is it’s versatility. Add some steamed broccoli and a bit of chicken to make it a full meal, or stir in some sun-dried tomatoes or roasted peppers for a pop of color. You can also mix up the herbs – I used basil because it’s what I had, but you could mix in some fresh parsley or even a bit of thyme for a fresh twist.

Lemony Herbed Couscous Salad


Lemony Herbed Couscous Salad

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: Serves 4 as a side dish


  • 1 cup dry couscous
  • 1 cup chicken, turkey, or vegetable stock
  • 1 tsp. salt
  • 1 Tbsp. extra virgin olive oil
  • 1/4 cup basil, chopped
  • 2 Tbsp. lemon juice
  • 2 Tbsp. extra virgin olive oil
  • salt and pepper to taste
  • 1/4 cup pine nuts, toasted


  1. Heat the broth, 1 tsp. of salt, and 1 Tbsp. of oil in a saucepan over medium heat until it reaches a simmer.
  2. Add couscous to liquid, cover, and remove from heat. Let stand 5-10 minutes or until couscous has absorbed all of the liquid.
  3. Stir basil, lemon juice, 2 Tbsp. olive oil, salt, pepper, and toasted pine nuts into couscous. Serve immediately for a hot side dish or refrigerate for at least 4 hours if you'd like a cold salad.

Lemony Herbed Couscous Salad


Leave a Comment

  • VeganBoston August 8, 2013, 2:27 PM

    So simple! I’m adding this to my side-dish recipe list. I’m sure it’ll be put to good use very soon.

  • Shane Donegan August 6, 2013, 2:00 PM

    do you think you could use quinoa for this, or do you think it’s not sticky enough? you could throw in some goat cheese to make it stick together and help get a similar consistency?